ShareStorage of mill olives on an industrial scale.
Author(s) : GARCÍA J. M., GUTIERREZ F., BARRERA M. J., ALBI M. A.
Type of article: Article
Summary
Cold storage at 5 deg C delayed deterioration of physical, chemical and sensorial parameters in Blanqueta and Villalonga cultivars. Oil extracted from Villalonga fruits retained the "extra" grade quality after cold storage for 70 days, but oil extracted from Blanqueta fruits lost the "extra" grade quality after 30 days of cold storage. During storage, oil from Blanqueta fruits was more prone to developing off-flavours than oil from Villalonga fruits.
Details
- Original title: Storage of mill olives on an industrial scale.
- Record ID : 1998-1027
- Languages: English
- Source: J. agric. Food Chem. - vol. 44 - n. 2
- Publication date: 1996
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Indexing
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Themes:
Fruit;
Precooked food - Keywords: Variety; Quality; Flavour; Olive; Edible oil; Cold storage; Fruit
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- Author(s) : GARCÍA J. M., GUTIERREZ F., CASTELLANO J. M., PERDIGUERO S., MORILLA A., ALBI M. A.
- Date : 1994/07
- Languages : English
- Source: International symposium on postharvest treatment of horticultural crops.
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- Date : 1994
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- Source: Riv. ital. Sostanze grasse - vol. 71 - n. 3
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- Date : 1994
- Languages : English
- Source: Pestic. Sci. - vol. 40 - n. 1
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- Date : 1992
- Languages : English
- Source: J. agric. Food Chem. - vol. 40 - n. 11
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