Influence of fruit ripening on ‘Cornicabra’ virgin olive oil quality A study of four successive crop seasons

Salvador, María Desamparados; Aranda, F.

doi:10.1016/s0308-8146(00)00276-4

Cited by 252 publications

(295 citation statements)

References 13 publications

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“…Under high yields, however, FRI might progress considerably while oil accumulation is very small. This is in accordance with earlier findings (Lavee and Wodner, 1991;Salvador et al, 2001;Dag et al, 2011), showing that fruit load has a major effect on oil accumulation in olives. Specific environmental conditions might also affect FRI and OPDW in different manners.…”

Section: Resultssupporting

confidence: 94%

“…Harvesting time has a significant impact on oil yield and quality (Salvador et al, 2001;Beltrán et al, 2004;Cherubini et al, 2009;Dag et al, 2011;Migliorini et al, 2011;Dag et al, 2013), the two major revenue determinants, particularly in the highly productive intensively cultivated olive orchards. The foremost goal of the olive grower is to optimize these two components by exploiting the complete potential for oil production at the desired level of oil quality.…”

Section: Introductionmentioning

confidence: 99%

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Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards

Zipori

Bustan²,

Kerem

et al. 2016

Grasas y Aceites

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SUMMARY:In modern oil olive orchards, mechanical harvesting technologies have significantly accelerated harvesting outputs, thereby allowing for careful planning of harvest timing. While optimizing harvest time may have profound effects on oil yield and quality, the necessary tools to precisely determine the best date are rather scarce. For instance, the commonly used indicator, the fruit ripening index, does not necessarily correlate with oil accumulation. Oil content per fruit fresh weight is strongly affected by fruit water content, making the ripening index an unreliable indicator. However, oil in the paste, calculated on a dry weight basis (OPDW), provides a reliable indication of oil accumulation in the fruit. In most cultivars tested here, OPDW never exceeded ca. 0.5 g·g -1 dry weight, making this threshold the best indicator for the completion of oil accumulation and its consequent reduction in quality thereafter. The rates of OPDW and changes in quality parameters strongly depend on local conditions, such as climate, tree water status and fruit load. We therefore propose a fast and easy method to determine and monitor the OPDW in a given orchard. The proposed method is a useful tool for the determination of optimal harvest timing, particularly in large plots under intensive cultivation practices, with the aim of increasing orchard revenues.The results of this research can be directly applied in olive orchards, especially in large-scale operations. By following the proposed method, individual plots can be harvested according to sharp thresholds of oil accumulation status and pre-determined oil quality parameters, thus effectively exploiting the potentials of oil yield and quality. The method can become a powerful tool for scheduling the harvest throughout the season, and at the same time forecasting the flow of olives to the olive mill. KEYWORDS: Near infrared; Oil yield potential; Olea europaea L; Olive pasteRESUMEN: Contenido de aceite en pasta de aceituna sobre una base de peso seco (OPDW): un indicador del tiempo de cosecha óptimo en modernos olivares. En los modernos olivares, las tecnologías de recogida mecánica han acelerado significativamente la recogida de las cosechas, lo que permite la planificación del momento idóneo de la cosecha. Mientras que la optimización de tiempo de cosecha puede tener importantes efectos en la producción de un aceite de calidad, las herramientas para determinar con precisión la mejor fecha de la cosecha son más bien pobres. Por ejemplo, el indicador de uso común, el índice de maduración de la fruta, no se correlaciona necesariamente con la acumulación de aceite. El contenido de aceite por peso de fruto fresco está estrechamente afectado por el contenido de agua de la fruta, por lo que es un indicador poco fiable. Sin embargo, el aceite en la pasta, calculado sobre una base de peso seco (OPDW), proporciona una indicación fiable de la acumulación de aceite en el fruto. En la mayoría de los cultivares analizados aquí, OPDW nunca excedió 0.5 g·g -1 de peso seco, haciendo ...

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Section: Resultssupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards

Zipori

Bustan²,

Kerem

et al. 2016

Grasas y Aceites

View full text Add to dashboard Cite

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“…Oils extracted from olives at the optimal stage of ripeness, which correspond at mature green ripe olives reaching their full size, had a higher rate of PUFAs compared to those extracted from olives at other stages of ripeness (Figure 1(b)). Salvador et al (2001) [16] showed that in addition to an increase described for stearic acid (C18:0) and linoleic (C18:2) and a decrease in oleic acid (C18:1), a linear relationship is recorded between maturity and MUFAs and PUFAs. Increased levels of PUFAs may result in a reduced resistance to oil oxidation [17].…”

Section: Effect Of Ripenessmentioning

confidence: 99%

Agronomic and Technological Factors Affecting Tunisian Olive Oil Quality

Gharbi¹,

Issaoui²,

Mehri³

et al. 2015

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Olive oil is a very versatile product. It has distinctive virtues in the fields of health and nutrition. For this reason olive oil quality has attracted attention and become the focus of many studies. Olive oil quality depends on several factors such as ripening, extraction method, soil type, climatic conditions, harvesting time, varieties and storage conditions. Quality assessment of olive oil is linked to an important series of physicochemical parameters including free fatty acid content, peroxide value and sensory evaluation. The main objective of this study is to investigate using statistical analysis, the main factors influencing the quality of Tunisian olive oils. Physicochemical analysis of 89 samples of olive oil produced in the region of the Sahel and central Tunisia. This study demonstrates that the main factors influencing Tunisian olive oil quality are: olive ripening, harvesting methods, olive pre-processing storage, olive washing, leaf removing, mixing, separation systems and crushing time. The data also shows that the commercial qualitative parameters of virgin olive oil such as free fatty acids, peroxide value, specific spectrophotometric absorptions in the UV region and sensorial assessment depend on the cultivar and quality of olives before processing. The application of good olive-growing practices complemented by studies similar to this would improve the quality of olive oil produced in Tunisia. This will contribute to the promotion and value of these oils as a regional product.

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“…This is due to a remarkably low content of linoleic acid and elevated amounts of total polyphenols. The influence of fruit ripening on Cornicabra virgin oil quality parameters has already been studied (Salvador et al, 2001b). Regarding those parameters related to oxidative stability, results showed that oleic acid diminished during ripeness, whereas linoleic acid and free acidity increased.…”

Section: Introductionmentioning

confidence: 99%

“…On the basis of a study on changes in oil quality parameters during four successive crop seasons, the best stage of maturity for Cornicabra olives has been suggested to be when the ripeness index is higher than 3.0 and lower than 4.0-4.5 (Salvador et al, 2001b). To the best of our knowledge, the influence of olive ripeness on the frying performance of Cornicabra virgin oils has not yet been studied.…”

Section: Introductionmentioning

confidence: 99%

Frying performance of two virgin oils from <em>Cornicabra</em> olives with different ripeness indices

Olivero-David

Mena²,

Sánchez-Muniz³

et al. 2018

Grasas y Aceites

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The frying performance of two virgin olive oils (VOO) from Cornicabra olives of different ripeness indices, 2.08 for VOO1 and 4.13 for VOO2, was evaluated. Thermal, oxidative and hydrolytic alterations were determined throughout 40 frying operations with potatoes. The initial oils showed similar fatty acid compositions and oxidative stability indices as determined by Rancimat, but VOO1 presented higher amounts of total polyphenols and tocopherols. The oils showed high and similar frying performance. No significant differences in the levels of polar compounds (PC) were found between the two oils during frying. Therefore, the frying stability of Cornicabra VOOs appears to be unconnected with olive fruit ripeness. The limit of degradation at 25% PC as established in different countries was calculated to occur at 55 frying operations in the two oils. As oil toxicity is related to the levels of compounds formed, the use of Cornicabra VOOs for frying is highly recommended.

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Influence of fruit ripening on ‘Cornicabra’ virgin olive oil quality A study of four successive crop seasons

Cited by 252 publications

References 13 publications

Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards

Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards

Agronomic and Technological Factors Affecting Tunisian Olive Oil Quality

Frying performance of two virgin oils from <em>Cornicabra</em> olives with different ripeness indices

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