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Quality of oils from olives stored under controlled atmosphere
Author(s) -
Gutierrez F.,
Perdiguero S.,
García J. M.,
Castellano J. M.
Publication year - 1992
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02637683
Subject(s) - olea , peroxide value , chemistry , food science , peroxide , modified atmosphere , horticulture , controlled atmosphere , olive oil , cold storage , shelf life , biology , organic chemistry
Olive ( Olea europaea cv. “Picual”) fruits were stored under five different storage conditions (°C/%CO 2 /%O 2 ; ambient; 5:0:21; 5:3:20; 5:3:5; and 5:<1:5) to determine their influence on the chemical and sensorial quality of oil extracted from the olives at the end of the storage period. Results showed that storage of fruits at 5°C prevented the fast alteration that is produced in oils extracted from fruits stored at ambient temperatures. The use of controlled atmosphere at 5°C with 3% CO 2 and/or 5% O 2 did not present clear advantages on acidity, peroxide value, K 270 and K 232 coefficients, stability and sensorial quality. Cooling of fruit keeps physical, chemical and sensorial characteristics of oil below maximum established values for the period of time assayed (60 d).