Influence of olive ripening degree on the composition and stability of olive oil
2002
Rotondi, A. | Lercker, G.
In the Emilia-Romagna region, two olive growing areas, with different climatic and pedological parameters, were identified. Inside each area five olive plants belonging to cv. Correggiolo were chosen. Olive samplings were picked at five different stages of ripeness during two consecutive crops. Extracted oil samples were analysed after 0, 6, 9 and 12 months of storage. During the first year of studies, 1997, in the area characterized by low temperature, high relative humidity and rainfalls, olives reached maturity more slowly and extracted oil showed a higher phenolic content responsible for a greater stability to oxidation. On the contrary, an early and fast ripening process was observed in the area characterized by higher temperature where only the earliest harvests allowed to obtain the stability of oil quality during storage. During 1998, particular climatic conditions determined an early ripeness of about 25 days with respect to 1997. Oils obtained were characterized by a lower sensorial quality but a higher phenolic content and a longer stability during storage. It is very difficult to identify reference parameters able to indicate an optimal harvest-time. By monitoring microclimatic parameters in each olive-growing area, it is possible to predict olive ripening trend and to identify a specific range of harvest-time that allows to obtain a good oil quality.
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