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Effect of Spanish‐style processing on the quality attributes of HydroSOStainable green olives

Author:
Sánchez‐Rodríguez, Lucía, Corell, Mireia, Hernández, Francisca, Sendra, Esther, Moriana, Alfonso, Carbonell‐Barrachina, Ángel A
Source:
Journal of the science of food and agriculture 2019 v.99 no.4 pp. 1804-1811
ISSN:
0022-5142
Subject:
Olea europaea, antioxidant activity, antioxidants, calcium, color, crops, deficit irrigation, freshwater, fruits, mineral content, minerals, olives, organic acids and salts, phenols, potassium, sugars, texture
Abstract:
BACKGROUND: Three treatments of regulated deficit irrigation (RDI) were assayed on olive trees for table olive production. RDI provides hydroSOStainable crops. The effect of RDI treatments on the quality of raw and table olives was determined based on their: weight, pit weight, fruit/pit ratio, size, texture, colour, mineral content, antioxidant activity, total phenol content and organic acid and sugar profile. RESULTS: HydroSOStainable olives showed the most attractive shape and colour: highest fruit weight, roundest fruit, hardest texture and a lightest and greenest colour than control olives. Minerals, antioxidants, phenols and organic acids and sugars of hydroSOStainable olives were similar to control olives. After processing to table olives, calcium, potassium, antioxidants and phenols contents decreased, whereas sugars and organic acids profiles changed in both types of olives. CONCLUSIONS: HydroSOStainable table olives offer environmental and quality advantages over control olives given the reduced use of fresh water and favourable morphological traits, which are more attractive for consumers. © 2018 Society of Chemical Industry
Agid:
6305442