- Title
- Physical and chemical changes during the maturation of Gordal Sevillana olives (Olea europaea L., cv. Gordal Sevillana)
- Creator
- Menz, Garry; Vriesekoop, Frank
- Date
- 2010
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/42603
- Identifier
- vital:2913
- Identifier
-
https://doi.org/10.1021/jf904311r
- Identifier
- ISSN:0021-8561
- Abstract
- A series of physical and chemical changes occur as olives mature on the tree, and these changes are important for the production of oil and table olives. The aim of this study was to increase the understanding of the maturation process of Gordal Sevillana olives, to optimize harvest timing, and to determine the most appropriate harvesting and post-harvesting processing methods. During maturation, the olive size, flesh/pit ratio, and oil content increased, with a maximum oil content of 72 g kg(-1) (wet weight). Changes in the fatty acid composition are reported. Levels of both total sugars and total phenolic compounds slightly decreased over the maturation period; however, we observed that these compounds were continually being synthesized until full black maturity. The optimal harvest time for the production of Gordal Sevillana as Spanish-style green olives occurred immediately prior to the color change from green to turning color, at which point the sugar levels and flesh/p! it ratio were at maximum levels.
- Publisher
- American Chemical Society
- Relation
- Journal of Agricultural and Food Chemistry Vol. 58, no. 8 (2010), p. 4934-4938
- Rights
- Copyright American Chemical Society
- Rights
- This metadata is freely available under a CCO license
- Subject
- 07 Agricultural and Veterinary Sciences; 09 Engineering; 03 Chemical Sciences; Olea europaea L.; cv. Gordal Sevillana; Olive; Composition; Harvest timing; Maturation
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