Reduction of virgin olive oil bitterness by fruit cold storage.

摘要: Green mature olives (Olea europaea L. cv. 'Manzanilla', 'Picual', and 'Verdial') were stored at 5 degrees C, the oil extracted from them showed a middle intensity level of sensory-evaluated bitterness. The storage times necessary for this reduction different three varieties tested, requiring 4, 6, 8 weeks, respectively, 'Verdial' olives. commercial quality did not deteriorate as consequence previous fruit storage. Olives matured during refrigeration increase maturation index decrease color firmness indicated. Similarly, period progressed, total phenolic compound content oils decreased. Although use green may require more prolonged time, it allows better postharvest handling fruits, which are resistant to physical damage or fungal infections than riper ones.