Storage of Mill Olives on an Industrial Scale

• Published in: Journal of agricultural and food chemistry Vol. 44; no. 2; pp. 590 - 593
• Main Authors: García, José M, Gutiérrez, Francisca, Barrera, María J, Albi, Miguel A
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 19-02-1996
• Subjects: ACEITE DE OLIVA; ACEITUNA; ALMACENAMIENTO EN FRIO; ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; Biological and medical sciences; CALIDAD; COLD STORAGE; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; HUILE D'OLIVE; OLIVE; OLIVE OIL; OLIVES; ORGANOLEPTIC ANALYSIS; POSTHARVEST TECHNOLOGY; QUALITE; QUALITY; REFRIGERACION; REFRIGERATION; STOCKAGE AU FROID; TECHNOLOGIE APRES RECOLTE; TECNOLOGIA POSTCOSECHA; TEMPERATURA; TEMPERATURE; Olive; Industrial production; Refrigerated storage; Fruit; Organoleptic properties; Quality control; Chemical composition; Extraction; Olive oil; Physical properties
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf950479s

Olives (Olea europaea cv. Blanqueta and Villalonga) used for oil production (130 000 kg for each variety) were stored at two different temperatures (ambient and 5 °C) on an industrial scale. Refrigeration of the olives at 5 °C delayed deterioration of the physical, chemical, and sensorial parameters, measures of oil quality, allowing an additional 30 days of storage without changes in the initial oil quality. The Blanqueta variety does not maintain oil quality under cold storage as well as the Villalonga variety. Keywords: Olea europaea; postharvest; refrigeration; oil quality