Quality of oils from olives stored under controlled atmosphere

• Published in: Journal of the American Oil Chemists' Society Vol. 69; no. 12; pp. 1215 - 1218
• Main Authors: Gutierrez, F. (Instituto de la Grassa y sus Derivados (CSIC), Seville, Spain), Perdiguero, S, Garcia, J.M, Castellano, J.M
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer‐Verlag 01.12.1992
• Subjects: ACEITE DE OLIVA; ACEITUNA; ALIMENTOS; ALMACENAMIENTO; ALMACENAMIENTO EN ATMOSF CONTROL; ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; CALIDAD; CHEMICOPHYSICAL PROPERTIES; COLD; Cold storage; controlled atmosphere; CONTROLLED ATMOSPHERE STORAGE; FOOD QUALITY; FOODS; FRIO; FROID; HUILE D'OLIVE; Olea europaea cv. “Picual”; OLIVE; OLIVE OIL; OLIVES; ORGANOLEPTIC ANALYSIS; PHYSICOCHEMICAL PROPERTIES; PRODUIT ALIMENTAIRE; PROPIEDADES FISICO-QUIMICAS; PROPRIETE PHYSICOCHIMIQUE; QUALITE; QUALITY; RENDEMENT; RENDIMIENTO; SENSORY EVALUATION; STOCKAGE; STOCKAGE EN ATMOSPHERE CONTROLEE; STORAGE; YIELDS
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/BF02637683

Olive (Olea europaea cv. “Picual”) fruits were stored under five different storage conditions (°C/%CO2/%O2; ambient; 5:0:21; 5:3:20; 5:3:5; and 5:<1:5) to determine their influence on the chemical and sensorial quality of oil extracted from the olives at the end of the storage period. Results showed that storage of fruits at 5°C prevented the fast alteration that is produced in oils extracted from fruits stored at ambient temperatures. The use of controlled atmosphere at 5°C with 3% CO2 and/or 5% O2 did not present clear advantages on acidity, peroxide value, K270 and K232 coefficients, stability and sensorial quality. Cooling of fruit keeps physical, chemical and sensorial characteristics of oil below maximum established values for the period of time assayed (60 d).