期刊
FOOD CHEMISTRY
卷 169, 期 -, 页码 289-296出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.07.118
关键词
Olive fruits; Storage conditions; Extra-virgin olive oil; Mild deodorized olive oil; Fatty acid alkyl esters; Repeated measures analysis
资金
- Ministere de l'Enseignement Superieur et de la Recherche Scientifique
- Ministere de l'Agriculture (ONH-Sfax), Tunisia
The present paper accounts for the study of the storage of Chemlali olive fruits at two conditions of limited aerobiosis: in closed plastic bags and in open perforated plastic boxes for different periods before oil extraction. The ultimate objective is to investigate the effect of the container type of the postharvest fruit storage on the deterioration of the olive oil quality. The results have shown that the oil quality of Chemlali olives deteriorated more rapidly during fruit storage in closed plastic bags than in perforated plastic boxes. Therefore, the use of perforated plastic boxes is recommended for keeping the olives for longer periods of storage. The repeated measures analysis of variance of all parameters analyzed indicated that the olive oil quality is mainly affected by the olives storage conditions (containers type and storage periods). Finally, blends of extra-virgin olive oil and mildly deodorized low-quality olive oils can be detected by their alkyl esters concentrations. (C) 2014 Elsevier Ltd. All rights reserved.
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