Effect of harvesting system and fruit cold storage on virgin olive oil chemical composition and quality of superintensive cultivated 'Arbequina' olives.

@article{Yousfi2012EffectOH,
  title={Effect of harvesting system and fruit cold storage on virgin olive oil chemical composition and quality of superintensive cultivated 'Arbequina' olives.},
  author={Khaled Yousfi and Carlos M. Weiland and Jos{\'e} Mar{\'i}a Garc{\'i}a},
  journal={Journal of agricultural and food chemistry},
  year={2012},
  volume={60 18},
  pages={4743-50}
}
Storage at 3 and 18 °C of 'Arbequina' olives (Olea europaea L.) cultivated in hedgerows and harvested manually or mechanically (wine grape harvester) was tested. Fruit characteristics and oil quality were monitored. Mechanical harvesting caused internal fruit damage that induced its rapid softening and decay, but also facilitated obtaining higher amounts of oil, which suffered a rapid deterioration during fruit storage. This oil presented lower tocopherol and phenol contents and lower oxidative… CONTINUE READING

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