Influence of Storage Temperature on Fruit Ripening and Olive Oil Quality

García, José María; Gutiérrez, Francisca; Castellano, José María; Perdiguero, S.; Morilla, and Ana; Albi, Miguel A.

doi:10.1021/jf950399o

Cited by 72 publications

(97 citation statements)

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“…After 6 days, the fruit stored at 6 °C showed a significantly higher softening rate than the fruits maintained at 2 or 4 °C, and after 12 days these two treatments also differed significantly. These results confirmed those obtained by García et al (1996), who found a temperature-related fruit softening in 'Picual' olives during storage. However, the softening speed of the machine harvested 'Arbequina' olives was stress is the increase of ethylene biosynthesis.…”

Section: Fruit Firmnesssupporting

confidence: 92%

Responses of fruit physiology and virgin oil quality to cold storage of mechanically harvested ‘Arbequina’ olives cultivated in hedgerow

Yousfi¹,

Weiland²,

García³

2013

Grasas y Aceites

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RESUMENRespuestas de la fisiología del fruto y de la calidad del aceite virgen al almacenamiento en frío de aceitunas 'Arbequina' de seto cosechadas mecánicamente El aumento de la producción de aceituna (Olea europaea L. cv. 'Arbequina'), debido al uso creciente del cultivo superintensivo y la necesidad de un rápido procesamiento del fruto forzará a la industria a hacer una considerable inversión en maquinaria para el procesado, para mantener el nivel de calidad del aceite de oliva virgen (AOV). Este trabajo pretende estudiar cómo la temperatura de almacenamiento afecta a la fisiología de la aceituna y a la calidad del aceite, en orden de usar la conservación del fruto como una alternativa más barata y versátil al aumento de la capacidad de procesamiento. La aceituna 'Arbequina' no presentó síntomas de daños por frío durante 15 días de frigoconservación. La podredumbre, el desverdizado, el ablandamiento, la respiración y la producción de etileno de la aceituna aumentaron en relación directa a como aumentaba la temperatura de conservación. Estos hechos determinaron un deterioro proporcional de la acidez libre y de la calidad sensorial de los AOVs. Además, los contenidos de tocoferoles y de los principales grupos de compuestos fenólicos en los AOVs experimentaron una reducción durante la conservación del fruto en razón directa a la temperatura de almacenamiento utilizada. La frigoconservación a 2 °C preservó la integridad del fruto para mantener el nivel «Extra» de calidad durante un periodo de 12 días. PALABRAS CLAVE: Ablandamiento del fruto -Color del fruto -Compuestos fenólicos -Etileno -Olea europeaPoscosecha de aceituna -Respiración -Tocoferoles. SUMMARY Responses of fruit physiology and virgin oil quality to cold storage of mechanically harvested 'Arbequina' olives cultivated in hedgerowThe increase in olive fruit production (Olea europaea L. cv. 'Arbequina'), due to the increasing use of super-intensive cultivation and the need for a rapid fruit processing will force the industry to make a considerable investment in machinery for processing in order to maintain the level of quality of virgin olive oil (VOO). This work aims to study how the storage temperature affects the physiology of the olive and the quality of the oil, in order to use fruit storage as a cheaper and more versatile alternative to the increase in processing capacity. 'Arbequina' fruit did not present symptoms of chilling injury during 15 days of cold-storage. Postharvest decay, de-greening, softening, respiration and ethylene production of the olive fruit increased in direct relationship as the storage temperature increased. These facts determined a proportional deterioration of the free acidity and the sensory quality of the VOOs. Furthermore, the contents of tocopherols and of the main phenolic compounds in the VOO exhibited a reduction during fruit storage according to the increase in the temperature used. Storage at 2 °C preserved the integrity of the olive to maintain the best "Extra" level of VOO quality for a period of 12 days.

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Section: Fruit Firmnesssupporting

confidence: 92%

Responses of fruit physiology and virgin oil quality to cold storage of mechanically harvested ‘Arbequina’ olives cultivated in hedgerow

Yousfi¹,

Weiland²,

García³

2013

Grasas y Aceites

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“…Furthermore, heat production from respiration activity may accelerate the deterioration of the fruits and eventually cause the breakdown of cell structure. Oil extracted from these damaged olives can be high in acidity and low in stability and can develop a high content of volatile acids (acetic or butyric) that causes a characteristic musty smell and the resultant oil requires refining resulting in higher costs and loss of market value (Ager et al, 1998(Ager et al, & 1999Garcia and Streif, 1991;Garcia et al, 1996;Gutierrez et al, 1992 andOlias andGarcia, 1997). Therefore, storage of fresh olives is more desirable and could allow a more orderly flow to the processing plant (Kader et al, 1989).…”

Section: Introductionmentioning

confidence: 99%

Storage Temperature and Storage Duration Affect Fruit and Oil Quality of Coratina, Manzanillo and Picual Olives

2010

Alexandria Science Exchange Journal: An International Quarterly

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“…If the fruit is compromised in any way, it should be milled within 24 hours of harvest. This includes broken skins, storage at temperatures above 40°F (5°C) or fermentation beginning in piled fruit (García et al 1996).…”

Section: Olive Oil In Californiamentioning

confidence: 99%

UC Cooperative Extension sensory analysis panel enhances the quality of California olive oil

Vossen¹,

Devarenne²

2011

Cal Ag

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D uring the California olive oil revival of the past two decades, a quiescent industry has come dramatically to life (see box, page 9). Acreage planted in oil olives is increasing rapidly. By fall 2010, an estimated 28,500 acres were growing in California, a doubling of acreage from 3 years prior.Interest in planting new orchards is still high, but the economic crisis has reduced the rate of oil-olive acreage growth. A few large producers make about 80% of the state's olive oil, but more than 90% of the farms are small scale with less than 20 acres. Production of premium olive oil in California is predicted to double in the next 3 years from 800,000 to 1.6 million gallons. Many of these oils are excellent, taking top awards in global competitions.But this was not always the case. The improvement in California's olive oil is due largely to the efforts of a scientifi cally selected and trained sensory evaluation panel. Only the most rudimentary quality testing on olive oil is currently being done by laboratory chemical analysis; a group of human beings following strict tasting protocols is now the standard tool for detecting, identifying and quantifying the many positive and negative attributes of olive oil.Although people have been making and using olive oil for thousands of years, the methodical sensory analysis of olive oil is a recent development. Its use in measuring quality was advanced signifi cantly in the early 1980s, when sensory researchers in Spain, Italy, Greece, Portugal and France began working together with the International Olive Oil Council (now the International Olive Council or IOC) to develop the fi rst offi cial tasting methodology. Their work applied the principles of sensory science to olive oil. Sensory evaluation evokes, measures, analyzes and interprets the responses of tasters to the fl avors they perceive.Worldwide, sensory analysis has become a key part of how olive oils are rated for market grade, and it has been used to help growers and processors produce a higher-quality product. Since the late 1980s, many researchers have used sensory evaluation to characterize olive oil fl avors attributable to cultivar (variety), fruit maturity, terroir, irrigation, tree nutrition, pest damage, fruit handling and processing methods. Researchers have also taught sensory short courses and workshops for industry professionals and consumers about olive oil styles and quality. Uses of a sensory panelA trained sensory panel is an invaluable tool. It provides an objective sensory evaluation of olive oil that can be used by regulators to enforce label standards that protect consumers, producers and processors from fraud in the industry. IOC quality standards are used globally to determine whether an oil should be graded and marketed as "extra virgin" or "virgin," or refi ned and then sold as "olive oil" (see box, page 10). In order for an oil to be graded as "extra virgin," it must pass several UC Cooperative Extension sensory analysis panel enhances the quality of California olive oil California sensor...

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Influence of Storage Temperature on Fruit Ripening and Olive Oil Quality

Cited by 72 publications

References 4 publications

Responses of fruit physiology and virgin oil quality to cold storage of mechanically harvested ‘Arbequina’ olives cultivated in hedgerow

Responses of fruit physiology and virgin oil quality to cold storage of mechanically harvested ‘Arbequina’ olives cultivated in hedgerow

Storage Temperature and Storage Duration Affect Fruit and Oil Quality of Coratina, Manzanillo and Picual Olives

UC Cooperative Extension sensory analysis panel enhances the quality of California olive oil

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