Repercussion of the mill olive cool-storage on the production process of virgin olive oil.

Authors

  • Miguel Canet Cooperativa Comarcal «Valle de Albaida»
  • José Mª García Instituto de la Grasa (CSIC)

DOI:

https://doi.org/10.3989/gya.1999.v50.i3.653

Keywords:

europaea, Olive, Postharvest, Refrigeration, Storage.

Abstract


During the 1993-94 season, a total of 1,003,351 Kg. of olive fruits (Olea europaea, cvs. Blanqueta y Villalonga) were stored in a cool room at 5 °C until a maximum time of 18 days. The virgin olive oil obtained from these fruits showed physical, chemical and sensorial indices inside the limits established for the «extra» virgin olive oil. The cool-storage of the olive fruits made possible a maximum yield in the processing machinery for 8 weeks without an appreciable lost of quality on the virgin olive oil obtained. It allows a better amortisation of the disposable equipments and, requiring the distribution of the fruit in boxes, contributes to the rationalisation of the olive fruit postharvest manipulation.

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Published

1999-06-30

How to Cite

1.
Canet M, García JM. Repercussion of the mill olive cool-storage on the production process of virgin olive oil. grasasaceites [Internet]. 1999Jun.30 [cited 2022Dec.10];50(3):181-4. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/653

Issue

Section

Research