נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Effect of mechanically harvested olive storage temperature and duration on oil quality
Year:
2012
Source of publication :
HortTechnology
Authors :
בוים, סמדר
;
.
דג, ארנון
;
.
סובוטין, יוליה
;
.
ציפורי, יצחק
;
.
Volume :
22
Co-Authors:
Dag, A., Gilat Research Center, Agricultural Research Organization, M.P. Negev 85280, Israel
Boim, S., Gilat Research Center, Agricultural Research Organization, M.P. Negev 85280, Israel
Sobotin, Y., Gilat Research Center, Agricultural Research Organization, M.P. Negev 85280, Israel
Zipori, I., Gilat Research Center, Agricultural Research Organization, M.P. Negev 85280, Israel
Facilitators :
From page:
528
To page:
533
(
Total pages:
6
)
Abstract:
Most newly planted olive (Olea europaea L.) orchards are irrigated and harvested mechanically. We assessed the effects of olive storage temperature and duration on the resultant oil's quality in three cultivars from modern orchards. Oil acidity increased with storage temperature and time, most markedly in 'Barnea' and least in 'Koroneiki'. In 'Koroneiki', after 9 days in cool storage (4 and 10°C), free fatty acid (FFA) level remained constant. Polyphenol (PP) content behaved differently among cultivars: in 'Picual', it was relatively invariable; in 'Barnea', it decreased moderately; and in 'Koroneiki', it decreased sharply to half of its initial value in 4°C storage and one-sixth its initial value in room temperature storage after 23 days. Peroxide value (PV) did not increase during the storage period and did not appear to be affected by temperature. Thus, different cultivars show different responses to storage, and fruit originated from modern orchards are not necessarily more sensitive to storage than those from traditional orchards.
Note:
Related Files :
free fatty acids
irrigation
Mechanized harvest
Peroxide value
Polyphenols
temperature
Virgin olive oil
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
29784
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:49
Scientific Publication
Effect of mechanically harvested olive storage temperature and duration on oil quality
22
Dag, A., Gilat Research Center, Agricultural Research Organization, M.P. Negev 85280, Israel
Boim, S., Gilat Research Center, Agricultural Research Organization, M.P. Negev 85280, Israel
Sobotin, Y., Gilat Research Center, Agricultural Research Organization, M.P. Negev 85280, Israel
Zipori, I., Gilat Research Center, Agricultural Research Organization, M.P. Negev 85280, Israel
Effect of mechanically harvested olive storage temperature and duration on oil quality
Most newly planted olive (Olea europaea L.) orchards are irrigated and harvested mechanically. We assessed the effects of olive storage temperature and duration on the resultant oil's quality in three cultivars from modern orchards. Oil acidity increased with storage temperature and time, most markedly in 'Barnea' and least in 'Koroneiki'. In 'Koroneiki', after 9 days in cool storage (4 and 10°C), free fatty acid (FFA) level remained constant. Polyphenol (PP) content behaved differently among cultivars: in 'Picual', it was relatively invariable; in 'Barnea', it decreased moderately; and in 'Koroneiki', it decreased sharply to half of its initial value in 4°C storage and one-sixth its initial value in room temperature storage after 23 days. Peroxide value (PV) did not increase during the storage period and did not appear to be affected by temperature. Thus, different cultivars show different responses to storage, and fruit originated from modern orchards are not necessarily more sensitive to storage than those from traditional orchards.
Scientific Publication
You may also be interested in