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Cold storage of ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ mill olives from super-high density orchards

Morales-Sillero, Ana, Pérez, Ana G., Casanova, Laura, García, José M.
Food chemistry 2017 v.237 pp. 1216-1225
cold storage, cultivars, esters, flavor, fruits, mechanical harvesting, olives, orchards, oxidative stability, phenolic compounds, temperature, virgin olive oil
The suitability of the cold storage (2°C) of fruit to maintain the quality of ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ intended for virgin olive oil extraction was investigated. This temperature was effective in keeping the best commercial category of oil quality in both manually harvested olives and in mechanically harvested ‘Manzanilla Cacereña’ fruits for 11days. Mechanical harvesting induced significant decreases in oxidative stability and in the main phenolic compounds contents in the oils during cold storage and, only initially, in the total volatiles, regardless of the cultivar considered. However, the contents of volatile esters, associated to fruity flavor, were always higher in the oils from mechanically harvested fruits. ‘Manzanilla de Sevilla’ oils exhibited higher total volatiles during fruit cold storage, regardless of the harvesting system used.