Storage of Mill Olives on an Industrial Scale

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• 作者：Jos&eacute ; M. Garcí ; a ; Francisca Guti&eacute ; rrez ; Marí ; a J. Barrera ; and Miguel A. Albi
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1996
• 出版时间：February 1996
• 年：1996
• 卷：44
• 期：2
• 页码：590 - 593
• 全文大小：89K
• 年卷期：v.44,no.2(February 1996)
• ISSN：1520-5118

文摘

Olives (Olea europaea cv. Blanqueta and Villalonga) used foroil production (130 000 kg for eachvariety) were stored at two different temperatures (ambient and 5 mages/entities/deg.gif">C)on an industrial scale.Refrigeration of the olives at 5 mages/entities/deg.gif">C delayed deterioration of thephysical, chemical, and sensorialparameters, measures of oil quality, allowing an additional 30 days ofstorage without changes inthe initial oil quality. The Blanqueta variety does not maintainoil quality under cold storage aswell as the Villalonga variety.Keywords: Olea europaea; postharvest; refrigeration; oilquality