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Effect of storage and Dacus infection of olive fruits on the quality of the produced virgin olive oil.

Author(s) : KYRIAKIDIS N. B., DOUROU E.

Type of article: Article

Summary

Olives (Olea europaea cv. koroneiki), uninfected or infected by the insect Dacus oleae (Bactrocera oleae), were collected from different locations in Greece and stored at 15 plus or minus 2 °C for 21 days. Samples were taken at 0, 3, 7, 10, 12, 14, 17 and 21 days following collection. Moisture and oil content of olive fruits and the quality parameters of the extracted virgin oil were evaluated. Analytical parameters determined were titratable acidity, peroxide value and the specific extinction coefficients at 232 nm and 270 nm. Regression equations and best fitting curves between examined parameters and time were evaluated. Oilve oil from fly infected olives had higher initial values and a higher rate of increase of the parameters measured. The only parameter affecting oil quality was K(270). Maximum storage time within legal limit for K(270) was 16 days for fly uninfected and 10 days for fly infected olives.

Details

  • Original title: Effect of storage and Dacus infection of olive fruits on the quality of the produced virgin olive oil.
  • Record ID : 2005-2679
  • Languages: English
  • Source: J. Food Lipids - vol. 9 - n. 1
  • Publication date: 2002

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