The effect of harvest time at different ripening stages of fruit influences quality of olive oil. Therefore, the current investigations were conducted during 2013 and 2014 to explore the effects of five different harvesting times (mid- and late-April, mid- and late-May and mid-June) on chemical and sensory attributes of Frantoio and Manzanilla olive oil. The fatty acids of olive oil showed significant increase (palmitic acid, stearic acid, linoleic acid and PUFA) or decrease (oleic acid, MUFA, and MUFA:PUFA ratio) with the delay in harvesting irrespective of the cultivars. A significant gradual decrease was noted in major polyphenol compounds from the first to the fifth harvest. The concentration of phenolic compounds was comparatively high...
none6siHerein, the influence of the ripeness of Tunisian Sayali olives on the chemical composition a...
Herein, the influence of the ripeness of Tunisian Sayali olives on the chemical composition and sens...
Herein, the influence of the ripeness of Tunisian Sayali olives on the chemical composition and sens...
Abstract Harvesting time at different ripening stages of olive fruit may influence quality attribute...
Fruit ripening stage at harvesting time is potentially a major contributor to olive oil yield and qu...
The aim of this investigation was to determine the influence of Rosinjola cultivar fruits harvest ti...
In this study was analyzed the effect of crop year and harvesting time on the fatty acid composition...
In this study was analyzed the effect of crop year and harvesting time on the fatty acid composition...
In this study was analyzed the effect of crop year and harvesting time on the fatty acid composition...
Harvest time, in olive, is an important key to achieve high quality and quantity of oil with a desir...
Olive fruits of three of the most important Spanish and Italian cultivars, 'Picual', `Hojiblanca' an...
Harvest time plays a key role in the quality and oxidative stability of olive oil. Olive producers c...
Abstract Olives and olive oil containing minor components are Mediterranean foods and they are very ...
Black-ripe olives (Olea europaea cv. Ascolano, Manzanillo, Mission, and Sevillano), intended for oil...
BACKGROUND: Arauco is the only olive cultivar autochthonous from Argentina, and little has been repo...
none6siHerein, the influence of the ripeness of Tunisian Sayali olives on the chemical composition a...
Herein, the influence of the ripeness of Tunisian Sayali olives on the chemical composition and sens...
Herein, the influence of the ripeness of Tunisian Sayali olives on the chemical composition and sens...
Abstract Harvesting time at different ripening stages of olive fruit may influence quality attribute...
Fruit ripening stage at harvesting time is potentially a major contributor to olive oil yield and qu...
The aim of this investigation was to determine the influence of Rosinjola cultivar fruits harvest ti...
In this study was analyzed the effect of crop year and harvesting time on the fatty acid composition...
In this study was analyzed the effect of crop year and harvesting time on the fatty acid composition...
In this study was analyzed the effect of crop year and harvesting time on the fatty acid composition...
Harvest time, in olive, is an important key to achieve high quality and quantity of oil with a desir...
Olive fruits of three of the most important Spanish and Italian cultivars, 'Picual', `Hojiblanca' an...
Harvest time plays a key role in the quality and oxidative stability of olive oil. Olive producers c...
Abstract Olives and olive oil containing minor components are Mediterranean foods and they are very ...
Black-ripe olives (Olea europaea cv. Ascolano, Manzanillo, Mission, and Sevillano), intended for oil...
BACKGROUND: Arauco is the only olive cultivar autochthonous from Argentina, and little has been repo...
none6siHerein, the influence of the ripeness of Tunisian Sayali olives on the chemical composition a...
Herein, the influence of the ripeness of Tunisian Sayali olives on the chemical composition and sens...
Herein, the influence of the ripeness of Tunisian Sayali olives on the chemical composition and sens...