1 2 3 4 5 6 Combined use of nitrogen and coatings to improve the quality of mechanically 7 harvested Manzanilla olives 8 9
نویسندگان
چکیده
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. Moreover, olives stored in the open air 41 developed brown spots due to the oxidation of oleuropein. By contrast, the anoxic 42 conditions prevented oleuropein from undergoing enzymatic oxidation but not from its 43 enzymatic hydrolysis. Hence, the phenolic derivative HyEDA was formed in olives 44 stored under nitrogen, and this substance was rapidly oxidized in the open air to give 45 rise to brown spots although to a lesser extent in the coated fruit. Therefore, the 46 postharvest storage of coated olives under nitrogen can be a good method to prevent 47 bruise damage in mechanically harvested fruit. 48 49 50
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