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Effect Of Temperature And Storage Time On The Nutritional Quality Of Olive Drupes: A Case Study

Author

Listed:
  • Enrico Finotti

    (CREA Research Centre for Food and Nutrition, Italy)

  • Loretta Gambelli

    (CREA Research Centre for Food and Nutrition, Italy)

  • Gioia Meysem Mili

    (CREA Research Centre for Food and Nutrition, Italy)

  • Gabrielle Lo Feudo

    (CREA Research Centre for Olive, Citrus and Tree Fruit, Italy)

  • Cinzia Benincasa

    (CREA Research Centre for Olive, Citrus and Tree Fruit, Italy)

  • Massimiliano Pellegrino

    (CREA Research Centre for for Olive, Citrus and Tree Fruit, Italy)

  • Enzo Perri

    (CREA Research Centre for Food and Nutrition, Italy)

Abstract

In this study we evaluated the effect of temperature and time storage on the quality parameters of mono cultivar olive oil drupes. In particular, analyses of total free phenols, fatty acids, lipophilic and hydrophilic antioxidant capacity, sensory analysis, at different temperatures and different times of post harvest storage, were performed. All data obtained have been singularly processed by Functional Mathematical Index (FMI).

Suggested Citation

  • Enrico Finotti & Loretta Gambelli & Gioia Meysem Mili & Gabrielle Lo Feudo & Cinzia Benincasa & Massimiliano Pellegrino & Enzo Perri, 2020. "Effect Of Temperature And Storage Time On The Nutritional Quality Of Olive Drupes: A Case Study," European Journal of Agriculture and Food Sciences, European Open Science, vol. 2(4), July.
    • Handle: RePEc:epw:ejfood:v:2:y:2020:i:4:id:20064
    DOI: 10.24018/ejfood.2020.2.4.64
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