Influence of Storage Temperature on Fruit Ripening and Olive Oil Quality

Influence of Storage Temperature on Fruit Ripening and Olive Oil Quality

Olives (Olea europaea cv. Picual) used for oil production were stored for 60 days at three different temperatures (ambient, 5 °C, and 8 °C) in containers used for fruit storage, each with a capacity for 64 kg of olives. The quality of both the fruits and the oils extracted from these fruits was anal...

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Veröffentlicht in:Journal of agricultural and food chemistry 1996-01, Vol.44 (1), p.264-267
Hauptverfasser: García, José M, Gutiérrez, Francisca, Castellano, José M, Perdiguero, Salud, Morilla, Ana, Albi, Miguel A
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Sprache:eng
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Biological and medical sciences
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
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container_end_page 267
container_issue 1
container_start_page 264
container_title Journal of agricultural and food chemistry
container_volume 44
creator García, José M
Gutiérrez, Francisca
Castellano, José M
Perdiguero, Salud
Morilla, Ana
Albi, Miguel A
description Olives (Olea europaea cv. Picual) used for oil production were stored for 60 days at three different temperatures (ambient, 5 °C, and 8 °C) in containers used for fruit storage, each with a capacity for 64 kg of olives. The quality of both the fruits and the oils extracted from these fruits was analyzed. Fruit storage at 5 °C maintained the initial sensorial and chemical qualities of the oil for 45 days, but at 8 °C, these qualities were maintained for only 15 days. At room temperature, these qualities deteriorated just after 7 days of storage. Keywords: Olea europaea; postharvest; refrigeration; cold storage
doi_str_mv 10.1021/jf950399o
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subjects Biological and medical sciences
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
title Influence of Storage Temperature on Fruit Ripening and Olive Oil Quality
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