Influence of Bactrocera oleae infestation on olive oil quality during ripening of Chemlal olives

被引：0

作者：

Tamendjari, A ^{[1
]}

Angerosa, F

Bellal, MM

机构：

[1] Univ Bejaia, Fac Sci Nat & Life, Dept Food Sci, Bejaia 06000, Algeria

[2] Ist Sperimentale Elaiotecn, Contrada Fonte Umano, I-65013 Citta S Angelo, Pescara, Italy

[3] Agron Natl Inst Algiers, Algiers, Algeria

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2004年 / 16卷 / 03期

关键词：

Bactrocera oleae; Chemlal; olive oil quality; olive ripening;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of Bactrocera oleae attack on the quality of the oil during the ripening of olives was investigated. Four olive samples of the Chemlal cultivar at different stages of ripening, identified by the colour of the skin and pulp, and with different levels of attack, were harvested and extracted. The results show that both attack by B. oleae and the degree of ripening affected the quantitative and qualitative composition of the oil. The extent of the changes was much greater when the olives were attacked and harvested at an advanced stage of maturity. The main changes involved the quality chemical indexes, pigment concentration, phenol and volatile fractions, and consequently, the organoleptic characteristics.

引用

页码：343 / 354

页数：12

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