Effect of Bruising on Respiration, Superficial Color, and Phenolic Changes in Fresh Manzanilla Olives (Olea europaea pomiformis): Development of Treatments To Mitigate Browning

Segovia-Bravo, Kharla A.; García-García, Pedro; López‐López, Antonio; Garrido‐Fernández, Antonio

doi:10.1021/jf200219u

Cited by 32 publications

(26 citation statements)

References 23 publications

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“…). Due to this preventive colour degrading effect, the addition of this antioxidant is a widespread industrial practice in green table olive processing (López et al ., ; Segovia‐Bravo et al ., , ).…”

Section: Resultsmentioning

confidence: 97%

Spanish‐style green table olive shelf‐life

Gómez

García-García

Garrido‐Fernández

2013

Int J of Food Sci Tech

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Changes in the physicochemical and sensory characteristics of commercial whole, pitted and stuffed with pepper, garlic or anchovy paste Spanish-style green table olives of the Gordal, Manzanilla and Hojiblanca cultivars were studied during a three-year period. No olives developed any spoilage during this period, and at the end of it, all presentations were classified as 'extra' according to the sensory evaluation methodology issued by the International Olive Council. Throughout the shelf-life, surface colour index and firmness of the olives degraded in accordance with a first-order kinetics, while a gradual browning of the cover brines was observed; however, products added with ascorbic acid maintained a stable colour, while those with calcium content showed reduced firmness degradation. No significant changes in most of the sensory characteristics were observed by the panel test during shelf-life and only slight changes in firmness, and surface colour were noticed in samples with significant differences in these attributes when measured instrumentally. Green table olive shelf-life A. H. Sá nchez-Gó mez et al. † Standard deviation in parenthesis.

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Section: Resultsmentioning

confidence: 97%

Spanish‐style green table olive shelf‐life

Gómez

García-García

Garrido‐Fernández

2013

Int J of Food Sci Tech

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“…The selection of the harvesting method must look for the best possible conservation of fruit integrity to obtain a virgin olive oil (VOO) of high quality. If a particular method causes bruises on the fruit surface as a result of its mechanical impact or compression, both olive respiration and the susceptibility to decay at a faster rate, in comparison with undamaged fruit, seem to increase . The oil extracted from these damaged olives can be high in acidity, low in stability and poor in polyphenols and may develop off‐flavours due to the enzymatic activities favoured by the breakdown of cells and the contact between enzymes and substrates that were initially compartmentalized differently .…”

Section: Introductionmentioning

confidence: 99%

Impact assessment of mechanical harvest on fruit physiology and consequences on oil physicochemical and sensory quality from ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ super‐high‐density hedgerows. A preliminary study

Morales‐Sillero

García

2014

J Sci Food Agric

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BACKGROUND Super‐intensive cultivation facilitates olive mechanized harvesting, allowing substantial savings in the production cost of virgin olive oil (VOO). However, the number of varieties adapted to this type of cultivation is small. This study explores the impact that harvesting with a grape straddle harvester of ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ olives grown in super‐intensive cultivation has on the physiology of the fruit and the quality of the oil subsequently extracted. RESULTS For both cultivars, fruits harvested mechanically showed higher respiration and ethylene production and lower firmness than fruits harvested by hand. Their oils exhibited lower phenol contents, lower oxidative stability and lower presence of positive sensory attributes. However, in these oils the values of parameters used to assess the level of quality of VOO remained within the limits required for the best commercial category. CONCLUSION Mechanical harvesting of ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ super‐high‐density hedgerows induced physiological alterations in the fruits and a reduction in the contents of natural antioxidants and flavour components in the oils, though it did not result in a loss of the ‘Extra’ level of quality. © 2014 Society of Chemical Industry

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“…Significant reductions of bruising on fruit have been made using products such as ascorbic acid, salicylic acid and sodium hydroxide (BenShalom et al, 1978;Segovia-Bravo et al, 2011). Furthermore, transportation to the factory in a dilute alkaline solution with concentrations of 0.3% NaOH prevents browning of the areas affected by impact until the time of lye treatment in the processing plant (Rejano et al, 2008).…”

Section: Resultsmentioning

confidence: 99%

“…The rest of the production is supplied by countries like the United States, Peru and Chile. Spain is currently the largest producer of table olives, representing 24% of world production, with an average production of 512,400 tons for the 2006-2011period (IOOC, 2012. The 'Manzanilla' variety is the most common table olive cultivar and extends all around the world (Barranco et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Isolation of table olive damage causes and bruise time evolution during fruit detachment with trunk shaker

Jiménez-Jiménez¹,

García²,

Blanco-Roldán³

et al. 2013

Span. j. agric. res.

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The high sensitivity of table olives to mechanical damage limits mechanical harvesting with trunk shakers. The objective of this study was the identification, evaluation and temporal evolution assessment of the sources of damage caused to the fruits. To do this, digital image analysis was used for the objective determination of damage produced to table olives. Harvesting tests were performed in an intensive olive orchard with trees of the ‘Manzanilla’ variety in Seville, Spain. Mechanical harvesting with trunk shakers and subsequent detachment of the fruits to the ground produced a level of bruise 12 times greater than the levels obtained from manual harvesting. Fruit-fruit and fruit-branch impacts and friction from the movement of the fruit in the tree canopy during vibration and detachment were the main causes of damage to the fruits. These causes represented a mean value of 60% of the damage produced to the fruits from mechanical harvesting. In addition, most bruising from mechanical damage occurred in the first hour after harvesting and followed an exponential tendency. The information obtained about table olive damage causes and bruise time evolution during fruit detachment with trunk shaker can be used by the producers to determine how to reduce and prevent bruising during harvesting operations.

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Effect of Bruising on Respiration, Superficial Color, and Phenolic Changes in Fresh Manzanilla Olives (Olea europaea pomiformis): Development of Treatments To Mitigate Browning

Cited by 32 publications

References 23 publications

Spanish‐style green table olive shelf‐life

Spanish‐style green table olive shelf‐life

Impact assessment of mechanical harvest on fruit physiology and consequences on oil physicochemical and sensory quality from ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ super‐high‐density hedgerows. A preliminary study

Isolation of table olive damage causes and bruise time evolution during fruit detachment with trunk shaker

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