Storage of mill olives on an industrial scale

被引：66
作者：
Garcia, JM
Gutierrez, F
Barrera, MJ
Albi, MA
机构：
[1] Inst. de la Grasa y sus Derivados, 41012 Sevilla
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1996年 / 44卷 / 02期
关键词：
Olea europaea; postharvest; refrigeration; oil quality;
D O I：
10.1021/jf950479s
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Olives (Olea europaea cv. Blanqueta and Villalonga) used for oil production (130 000 kg for each variety) were stored at two different temperatures (ambient and 5 degrees C) on an industrial scale. Refrigeration of the olives at 5 degrees C delayed deterioration of the physical, chemical, and sensorial parameters, measures of oil quality, allowing an additional 30 days of storage without changes in the initial oil quality. The Blanqueta variety does not maintain oil quality under cold storage as well as the Villalonga variety.
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收藏
页码：590 / 593
页数：4
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