Influence of fruit ripening on olive oil quality

被引:126
作者
Garcia, JM
Seller, S
PerezCamino, MC
机构
[1] Inst. de la Grasa y sus Derivados, 41012 Sevilla
关键词
Olea europaea; maturity; postharvest; oil quality; analytical determinations;
D O I
10.1021/jf950585u
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Olives (Olea europaea cv. Arbequina, Blanqueta, Lechin, Villalonga, and Verdial) used for oil production were harvested and distributed in four successive stages of ripening according to their skin color (green, spotted, purple, and black). The firmness of the fruits and the quality of the oils extracted from these fruits were analyzed. The resistance to postharvest handling measured by fruit firmness decreased during fruit ripening. The total oil content, the total oil extracted, and the a-tocopherol content did not change appreciably during this process. In general, the parameters which measure the oxidation of the oils extracted (K-230, K-270, and stability to oxidation) indicated a progressive deterioration of oil quality as fruit ripening progressed. Moreover, in this process bitterness indices decreased in the oils. The stage of ripening mainly affected the sensory quality of the oils obtained from the Verdial and Blanqueta varieties, which clearly decreased during fruit ripening.
引用
收藏
页码:3516 / 3520
页数:5
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