Cold storage of ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ mill olives from super-high density orchards
نویسندگان
چکیده
منابع مشابه
Influence of Irrigation Scheduling on Fruit Quality of Young Potted ‘Manzanilla de Sevilla’ Olive Trees
The aim of this work was to analyse the influence of soil water content and distribution on fruit quality in 5-year-old ‘Manzanilla de Sevilla’ olive trees in pots subjected to different irrigation treatments for 3 years (2007-2009). The experiment was carried out near Seville, in southwest Spain. Four water treatments were considered: 1) T0, trees were under dry farming conditions except for s...
متن کاملInfluence of pasteurization and lye treatment on the fermentation of spanish-style manzanilla olives.
The effect of lye concentration and pasteurization on the fermentation of Spanish-style Manzanilla green olives was investigated. Results showed that a rapid, normal fermentation always occurred when the proper lye was used, and only in the case of an inappropriate alkaline treatment could pasteurization help the growth of lactobacilli. Although pasteurization does not seem to affect color of p...
متن کاملData on green Spanish-style Manzanilla table olives fermented in salt mixtures
This article contains processed data related to the research published in "Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olives" [1]. It displays information on the salt substitution by other nutrient salts (potassium chloride and calcium chloride) during fermentation of green Spanish-style Manzanilla table olives to produce healthier products. Particularly...
متن کاملFatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability
Olive oils have been shown to be more resistant to oxidation than other vegetable fats, mainly due to their fatty acid (FA) profile which is rich in oleic acid and to their high content of antioxidants, principally phenols and tocopherols. This has situated virgin olive oils (VOOs) among the fats of high nutritional quality. However, it is important to stress that the oil's commercial category ...
متن کامل1 2 3 4 5 6 Combined use of nitrogen and coatings to improve the quality of mechanically 7 harvested Manzanilla olives 8 9
36 The combined effect of an edible coating and a nitrogen atmosphere on the quality of 37 Manzanilla olives mechanically harvested and processed as Spanish-style green olives 38 was assessed. The percentage of olives free of any brown spots ranged between 3539 50%, 10-25 % and 50-65 % for fruit directly processed, storage under nitrogen and 40 coated and storage under nitrogen respectively. Mo...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2017
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2017.06.073