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Changes in polyphenol content of olives stored in modified atmospheres.

Author(s) : MAESTRO R., GARCÍA J. M., CASTELLANO J. M.

Type of article: Article

Summary

In air at 12 deg C, polyphenol content decreased between days 15 and 30. In air at 5 deg C, this decrease was delayed to between days 30 and 45. Reducing O2 to 5% had no significant advantage over refrigerating in air during the first 30 days of storage, but reduced the decrease in polyphenol content that occurred in air after this time. Storage in CO2 at 3% gave significantly better polyphenol retention than storage in air at 5 deg C by day 45. Using 3% CO2 plus 5% O2 resulted in the lowest polyphenol loss.

Details

  • Original title: Changes in polyphenol content of olives stored in modified atmospheres.
  • Record ID : 1995-2973
  • Languages: English
  • Source: HortScience - vol. 28 - n. 7
  • Publication date: 1993

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