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Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils

With the aim of investigating the effect of bruising and its development during the postharvest time, olive fruits (Frantoio and Moraiolo), manually and mechanically harvested, were stored in climatic chambers at two different temperatures (5 °C and 18 °C) for five days. Visual observations highligh...

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Detalles Bibliográficos
Autores principales: Taiti, Cosimo, Masi, Elisa, Flamminii, Federica, Di Mattia, Carla, Mancuso, Stefano, Marone, Elettra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10674536/
https://www.ncbi.nlm.nih.gov/pubmed/38005740
http://dx.doi.org/10.3390/plants12223843
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author Taiti, Cosimo
Masi, Elisa
Flamminii, Federica
Di Mattia, Carla
Mancuso, Stefano
Marone, Elettra
author_facet Taiti, Cosimo
Masi, Elisa
Flamminii, Federica
Di Mattia, Carla
Mancuso, Stefano
Marone, Elettra
author_sort Taiti, Cosimo
collection PubMed
description With the aim of investigating the effect of bruising and its development during the postharvest time, olive fruits (Frantoio and Moraiolo), manually and mechanically harvested, were stored in climatic chambers at two different temperatures (5 °C and 18 °C) for five days. Visual observations highlighted changes in the olive peel with discoloration in the damaged areas and tissue bruising. Olive fruit polyphenols, volatile organic compounds (VOCs) and other oil quality parameters (phenolic content, free acidity and peroxide index) and sensory assessment were evaluated. Analyses were carried out on fruits and experimental extra virgin oils at harvesting and after 5 days of fruit storage. The results highlight that low-temperature storage (5 °C for 5 days) may contribute to the maintenance of high olive oil quality, and the quality of olives stored at room temperature drastically decreases after 5 days of storage. Moreover, mechanical harvesting, compared to manual harvesting, does not seem to affect the final oil quality, at least at harvesting, but seems to determine differences in the long-term storage period. Finally, the samples stored at 18 °C showed a quality deterioration with the development of sensorial defects.
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spelling pubmed-106745362023-11-14 Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils Taiti, Cosimo Masi, Elisa Flamminii, Federica Di Mattia, Carla Mancuso, Stefano Marone, Elettra Plants (Basel) Article With the aim of investigating the effect of bruising and its development during the postharvest time, olive fruits (Frantoio and Moraiolo), manually and mechanically harvested, were stored in climatic chambers at two different temperatures (5 °C and 18 °C) for five days. Visual observations highlighted changes in the olive peel with discoloration in the damaged areas and tissue bruising. Olive fruit polyphenols, volatile organic compounds (VOCs) and other oil quality parameters (phenolic content, free acidity and peroxide index) and sensory assessment were evaluated. Analyses were carried out on fruits and experimental extra virgin oils at harvesting and after 5 days of fruit storage. The results highlight that low-temperature storage (5 °C for 5 days) may contribute to the maintenance of high olive oil quality, and the quality of olives stored at room temperature drastically decreases after 5 days of storage. Moreover, mechanical harvesting, compared to manual harvesting, does not seem to affect the final oil quality, at least at harvesting, but seems to determine differences in the long-term storage period. Finally, the samples stored at 18 °C showed a quality deterioration with the development of sensorial defects. MDPI 2023-11-14 /pmc/articles/PMC10674536/ /pubmed/38005740 http://dx.doi.org/10.3390/plants12223843 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Taiti, Cosimo
Masi, Elisa
Flamminii, Federica
Di Mattia, Carla
Mancuso, Stefano
Marone, Elettra
Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils
title Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils
title_full Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils
title_fullStr Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils
title_full_unstemmed Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils
title_short Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils
title_sort does the harvest type affect olive health? influence of the harvesting system and storage time on the chemical, volatile and sensory qualities of extra virgin olive oils
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10674536/
https://www.ncbi.nlm.nih.gov/pubmed/38005740
http://dx.doi.org/10.3390/plants12223843
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