Document Detail


The effect of bruising on respiration, superficial color and phenolic changes in fresh Manzanilla olives (Olea europaea pomiformis). Development of treatments to mitigate browning.
MedLine Citation:
PMID:  21469652     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
The aim of the work was to study the postharvest changes in Manzanilla olives and to find treatments to mitigate damages due to bruises. The phenolic content in bruised and unbruised fruits exposed to air always decreased but the loss in phenols and the respiratory activity were greater in bruised olives; these changes were related to the appearance of brown spots. Immersion of the picked fruits in a cold (8ºC) acidic solution (pH 3) or in ascorbic acid (100 mM) or sodium metabisulphite (100 mM) solutions significantly reduced the loss in phenols in olives and led to lighter brown bruised areas. This immersion did not affect the behavior of the fruits during the lye treatment and the subsequent fermentation. In the final product, no influence on the surface color of unbruised olives was observed and there was a significant color improvement in the bruised areas of damaged olives.
Authors:
Kharla A Segovia-Bravo; Pedro García-García; Antonio López-López; Antonio Garrido-Fernández
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-4-6
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2011 Apr 
Date Detail:
Created Date:  2011-4-7     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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