Relevant bibliographies by topics / Olive fruit storage

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Olive fruit storage'

Author: Grafiati
Published: 10 March 2023

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Journal articles on the topic "Olive fruit storage"

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Brkić Bubola, Karolina, Marina Lukić, Anja Novoselić, Marin Krapac, and Igor Lukić. "Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom." Foods 9, no. 10 (October 12, 2020): 1445. http://dx.doi.org/10.3390/foods9101445.

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With the aim to investigate the influence of post-harvest olive fruit storage temperatures on virgin olive oil production parameters, composition and quality, Istarska bjelica (IB) and Rosinjola (RO) fruits were stored for seven days at room temperature (RT), +4 °C and −20 °C prior to oil production. Lower temperatures delayed post-harvest maturation of IB fruits. Theoretical oil content did not change depending on the storage temperature, while the highest oil yield and extractability index were obtained after storage at RT. Chlorophylls decreased in IB-RT and in IB-20. A decrease in the sensory quality of oils was detected after fruit storage at RT and −20 °C, while the refrigeration temperature of +4 °C preserved it. Regarding the content of fatty acid ethyl esters, an increase was observed in IB-RT oils. Storage at RT increased the content of waxes, while the lower temperatures partially suppressed this phenomenon. In oils of both cultivars, storage at +4 °C preserved the concentration of most phenolic compounds at a level more similar to that of the fresh oil when compared to the other two treatments. In the production conditions, when prolonged fruit storage is necessary, refrigeration seems to be the most suitable option.
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Tsantili, Eleni, Miltiadis V. Christopoulos, Constantinos A. Pontikis, Pantousis Kaltsikes, Chariklia Kallianou, and Michalis Komaitis. "Texture and Other Quality Attributes in Olives and Leaf Characteristics after Preharvest Calcium Chloride Sprays." HortScience 43, no. 6 (October 2008): 1852–56. http://dx.doi.org/10.21273/hortsci.43.6.1852.

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The effect of three preharvest sprays with water or 58.5 mm calcium chloride (CaCl2) on texture and other quality attributes was investigated in ‘Konservolia’ olives harvested at the black-ripe stage and measured after 1 and 15 days of storage in air at 10 °C with 85% relative humidity. Effects on fruit calcium (Ca) and magnesium (Mg) concentrations during the period of spray applications were also studied. Concentrations of Ca, Mg, and chlorophyll and photosynthesis rate in leaves were measured on the day of final fruit harvest. No foliar or fruit toxicity was observed. In leaves, Ca sprays increased Mg but did not affect Ca and chlorophyll concentration and photosynthesis rate. In fruits, Ca sprays prevented the gradual decrease in Ca concentration that occurred in untreated fruits and maintained Mg at constant levels during ripening on the tree but did not affect fruit size and oil content as measured 1 day after storage. Ca-treated fruits were firmer with lower soluble pectin (SP) concentration and higher calcium pectate (CaP) than controls in both storage days, whereas the protopectin levels were similar in all fruits. Results showed positive linear correlation between Ca concentration and either firmness or CaP, whereas that between Ca and SP was negative as found in fruits stored for 1 day. Fruit production rates of carbon dioxide and ethylene, L* and chroma (C*) of peel, and hue angle (h°) of flesh were unaffected either by Ca treatment or storage time. Ca treatment did not affect fruit weight loss, the decreases in peel h° and flesh L*, but increased flesh C* during storage. The results indicate positive effects of preharvest calcium sprays on olive firmness without any negative effect on fruits or leaves.
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Gucci, Riccardo, Giovanni Caruso, Angelo Canale, Augusto Loni, Alfio Raspi, Stefania Urbani, Agnese Taticchi, Sonia Esposto, and Maurizio Servili. "Qualitative Changes of Olive Oils Obtained from Fruits Damaged by Bactrocera oleae (Rossi)." HortScience 47, no. 2 (February 2012): 301–6. http://dx.doi.org/10.21273/hortsci.47.2.301.

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Mature fruits of Olea europaea L. ‘Frantoio’ with different degrees of damage [from 0% to 100% of fruits with exit holes (EHs)] caused by the olive fruit fly (Bactrocera oleae), the key pest in Mediterranean olive orchards, were sampled to quantify the effects on free acidity, peroxide value (PV), and concentrations of secoiridoids and lignans of virgin olive oil (VOO). The total concentration of phenolic compounds and that of individual secoiridoids were negatively related to the degree of fruit damage, whereas the concentration of lignans, namely (+)-pinoresinol and (+)-1-acetoxypinoresinol, was unaffected. Free acidity was similar for the 0% and 10% EH treatments, increased sharply between 10% and 30% EH, and was similar again for the 60% and 100% EH treatments. Free acidity values were low and well within the limit for VOO classification even after 6 months of oil storage. Peroxide value responded to both B. oleae damage and storage conditions. Peroxide values increased between 10% and 30% EH treatments but changed little between the 30% and 100% EH treatments regardless of oil storage conditions. Secoiridoid concentrations closely reflected the degree of B. oleae damage when sources of variability such as cultivar and cultural practices were kept under control and conditions of processing and oil storage were optimal.
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Tyree, E. Loeta. "Phytolith analysis of olive oil and wine sediments for possible identification in archaeology." Canadian Journal of Botany 72, no. 4 (April 1, 1994): 499–504. http://dx.doi.org/10.1139/b94-067.

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Phytoliths are microscopic, amorphous silica or crystalline, inclusions of plant origin that can be of diagnostic value in an archaeological context. This study demonstrated that distinct phytoliths can be extracted from two major extant and ancient crop species: olive (Olea europaea L.) and grape (Vitis vinifera L.). Nonacid digestion of leaves and fruits of two Greek olive cultivars (Megareitiki and Kothreiki) and a Greek grape cultivar (Agiorgitiko) showed that olive and grape contained distinctly different calcium phytoliths and that olive fruit flesh and stone contained sclereids. Olive oil sediment from traditionally produced oil from Greece and Turkey and barrel sediment from traditional Greek red wine were found to contain phytoliths and (or) sclereids corresponding to their fruit of origin. Olive oil could therefore be distinguished from wine, making the nonacid phytolith extraction method a potentially useful alternative to chemical analysis of ancient storage jar residues. Key words: calcium and silica phytoliths, olive, grape, sediment analysis.
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5

Al-Baarri, A. N., F. P. Lestari, H. M. Wahda, Widayat, and A. M. Legowo. "Physicochemical properties of vacuum packaged snake fruits in the presence of olive leave extract." Food Research 4, S1 (February 26, 2020): 250–55. http://dx.doi.org/10.26656/fr.2017.4(s1).s37.

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This research was done to investigate the effectiveness of the presence of olive leaf extract in vacuum packaging in maintaining the physicochemical properties of fresh-cut snake fruit under ambient temperature. The snake fruits were vacuum packaged in the presence of 3% (v/w) olive leave extract (OLE) and stored in room temperature for 8 days of storage. The physicochemical properties including color changes, firmness, and total dissolved solid (TDS) were observed. The results indicated that addition olive leaves extract in vacuum packaging gave the best result by inhibiting color changes by declining in total color difference by 10.88, BI 5.08, absorbance 2.750 Ǻ declining in hardness by 14.61% and lowest TDS level. As an alternative method of storing fresh-cut snake fruit under ambient conditions, vacuum packaging containing olive leave extract can be used.
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Silva, Ermelinda, Alexandre Gonçalves, Sandra Martins, Cátia Brito, Helena Ferreira, Luís M. M. Ferreira, José Moutinho-Pereira, Manuel Ângelo Rodrigues, and Carlos M. Correia. "Olive Yield and Physicochemical Properties of Olives and Oil in Response to Nutrient Application under Rainfed Conditions." Molecules 28, no. 2 (January 13, 2023): 831. http://dx.doi.org/10.3390/molecules28020831.

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The effects of mineral fertilizers on the physicochemical properties of olives and oil under rainfed conditions is scarce. In this three-year study, the results of a nitrogen (N), phosphorus (P), potassium (K) and boron (B) fertilization trial carried out in a young rainfed olive grove and arranged as a nutrient omission trial are reported. The control consisted of the application of N, P, K and B (NPKB) and four other treatments corresponded to the removal of one of them (N0, P0, K0 and B0). Olive yield and several variables associated with the physicochemical properties of olives and oil were evaluated. The NPKB treatment increased olive yield compared to the treatment that did not receive N (N0). Although dependent on the climate conditions of the crop season, the NPKB treatment increased fruit weight and the pulp/pit ratio and its fruits tended to accumulate more oil than K0. However, the phenolics concentrations on fruits and oil tended to be lower. All olive oil samples were classified in the “extra virgin” category and all showed a decrease in its stability between 3 and 15 months of storage, regardless of treatment, especially in N0, P0 and B0 treatments. The results of the sensorial analysis indicate that all the oils fell into the medium fruitiness and greenly-fruity category. Only in P0 and B0 were defects detected, namely muddy sediment. Thus, this study seems to indicate the importance of N application, but also a balanced nutrient application and that further studies are needed, given the difficulty in finding clear trends in the response of measured variables to fertilizer treatments.
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Kiritsakis, A., G. D. Nanos, Z. Polymenopulos, T. Thomai, and E. M. Sfakiotakis. "Effect of fruit storage conditions on olive oil quality." Journal of the American Oil Chemists' Society 75, no. 6 (June 1998): 721–24. http://dx.doi.org/10.1007/s11746-998-0212-7.

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8

ABU-TAHA, M. I., Y. SARAHNEH, and A. M. SALEH. "PHOTOPYROELECTRIC MONITORING OF OLIVE'S RIPENING CONDITIONS AND OLIVE OIL QUALITY USING PULSED WIDEBAND IR THERMAL SOURCE." International Journal of Modern Physics B 22, no. 22 (September 10, 2008): 3889–900. http://dx.doi.org/10.1142/s0217979208048590.

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The present study is based on band absorption of radiation from pulsed wideband infrared (IR) thermal source (PWBS) in conjunction with polyvinylidene fluoride film (PVDF). It is the first time to be employed to monitor the ripening state of olive fruit. Olive's characteristics vary at different stages of ripening, and hence, cultivation of olives at the right time is important in ensuring the best oil quality and maximizes the harvest yield. The photopyroelectric (PPE) signal resulting from absorption of wideband infrared (IR) radiation by fresh olive juice indicates the ripening stage of olives, i.e., allows an estimate of the suitable harvest time. The technique was found to be very useful in discriminating between olive oil samples according to geographical region, shelf life, some storage conditions, and deliberate adulteration. Our results for monitoring oil accumulation in olives during the ripening season agree well with the complicated analytical studies carried out by other researchers.
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Shaaban, Fatma K. M., Thauria M. M. Abo-El Wafa, and Thanaa Sh M. Mahmoud. "Impact of Gelatin, Clove Oil and Olive Oil on Storability and Blue Mold of Anna Apple Caused by Penicillium expansum Under Cold Storage Conditions." Journal of Agriculture and Crops, no. 83 (June 1, 2022): 170–89. http://dx.doi.org/10.32861/jac.83.170.189.

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This experiment was carried out during the 2020 and 2021 seasons to evaluate the physiological and pathological effects of edible coating with gelatin 8%, clove oil 1%, and olive oil 1% separately, or gelatin incorporated with clove oil or olive oil, on maintaining quality and control blue mold development caused by Penicillium expansum on Anna apple fruits under cold storage conditions. In vitro, both oils were evaluated on linear growth of Penicillium expansum at concentrations ranging from 0.2 to 1%. Clove oil at 1% had a high efficacy at inhibiting the mycelial growth of Penicillium expansum with 77.8%. The results showed that all studied coating treatments were effective in controlling blue mold in Anna apple during cold storage for 4 weeks in artificial infection and 12 weeks in natural infection compared to control. Also, all coating treatments had a significant effect on delaying changes in fruit weight loss percentage, color values (L* and h°), hardness, respiration rate, TSS: acid ratio, total phenolic content (TPC), and activities of peroxidase (POD) and catalysis (CAT), especially coating by gelatin mixed with olive oil. Therefore, it could be recommended that coating Anna apple fruits by gelatin 8% mixed with (clove oil 1% or olive oil 1%) to improve their quality and storability during cold storage.
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10

Plasquy, Eddy, José María García Martos, María C. Florido, Rafael Rubén Sola-Guirado, and Juan Francisco García Martín. "Cold Storage and Temperature Management of Olive Fruit: The Impact on Fruit Physiology and Olive Oil Quality—A Review." Processes 9, no. 9 (August 30, 2021): 1543. http://dx.doi.org/10.3390/pr9091543.

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Cold storage of olive fruit has been the subject of study for over more than 50 years. From the 1990s on, an increasing amount of knowledge is build-up about the impact of the conservation on the physiological response of the fruit as well as on the quality of the extracted oil therefrom. This review offers a comprehensive synopsis of this research, discusses the most important influential factors and summarizes the results on the influence of the studied parameters on both the fruit and the oil. Currently, changing climatic conditions, new harvesting techniques and a more demanding consumer market are triggering the need to broaden this strict focus on conservation. A more dynamic view on the effects of temperature from the moment the fruit is harvested up to the oil extraction process, reveals the necessity to manage this crucial influential factor more diversely. An overview of how this management can take form is structured through a focus on the different phases of the postharvest processing and the widely different harvesting scales. Future prospects of research are presented based on the actual state of the art of cold storage research as well as on the necessities that come forward from a broader fruit temperature management perspective.
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Dissertations / Theses on the topic "Olive fruit storage"

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Corti, Ferdinando, Bruno Zanoni, and Lorenzo Guerrini. "Innovation in extra virgin olive oil (evoo) processing." Doctoral thesis, 2023. https://hdl.handle.net/2158/1300080.

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The thesis was motivated by the need to enrich the current knowledge in the extra virgin olive oil (EVOO) processing. In particular, the experimental studies focused on critical issue for the EVOO quality, related to three different fundamental operations: the olive fruit storage before milling, the temperature control during malaxation and the cross-batch contamination in the decanter centrifuge. The innovative features of the research work concerned both the plant and machines and the methodological approaches for the study of the relationship between the operative parameters/ procedures and EVOO quality.
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Book chapters on the topic "Olive fruit storage"

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Monteleone, E., G. Caporale, L. Lencioni, F. Favati, and M. Bertuccioli. "Optimization of virgin olive oil quality in relation to fruit ripening and storage." In Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference, 397–418. Elsevier, 1995. http://dx.doi.org/10.1016/s0167-4501(06)80168-8.

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Conference papers on the topic "Olive fruit storage"

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El-Gharbi, Sinda, Meriem Tekaya, Mohamed Hammami, and Beligh Mechri. "Effect of storage time on biochemical quality of olive fruits from Tunisian Zarazi cultivar: Physiological properties of olive fruits affected by storage." In 2017 International Conference on Engineering & MIS (ICEMIS). IEEE, 2017. http://dx.doi.org/10.1109/icemis.2017.8273108.

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