The effects of elevation and field storage of olives in the quality characteristics of olive oil
1994
Mohamed Moussa, Y.
Olive fruit of cv. Tsounati harvested at three dates from trees grown on two locations at 100 and 800 m elevations were used for determining the effect of elevation on the changes in the oil content, weight of 100 fruits and oil quality criteria such as titratable acidity (TA), peroxide value (PV), ultra violet absorbence (K232, K2170, DeltaK), total phenol tocopherol and chlorophyll content as well as fatty acid and phenol composition. Towards maturation, fruit moisture content decreased but oil content increased. Titratable acidity of oil of both altitudes was low but differed between them as it was higher in the oil obtained from fruits of 100 m. Oil PV was higher in the oil of fruits from 800 m in all harvest times but in both altitudes is showed an increase towards maturation.
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Эту запись предоставил Mediterranean Agronomic Institute of Bari