Show simple item record

Article

dc.creatorPlasquy, Eddyes
dc.creatorFlorido Fernández, María del Carmenes
dc.creatorSola Guirado, Rafael Rubénes
dc.creatorGarcía, José M.es
dc.date.accessioned2021-06-21T13:58:33Z
dc.date.available2021-06-21T13:58:33Z
dc.date.issued2021
dc.identifier.citationPlasquy, E., Florido Fernández, M.d.C., Sola Guirado, R.R. y García, J.M. (2021). Effects of a Harvesting and Conservation Method for Small Producers on the Quality of the Produced Olive Oil. Agriculture, 2021 (11) (2021 (417)), 1 p.-22 p..
dc.identifier.issn2077-0472es
dc.identifier.urihttps://hdl.handle.net/11441/114697
dc.description.abstractThe production of ‘Premium’ olive oil depends in large part on the quality of the fruit. Small producers see themselves confronted with vast investments and logistic snags when they intend to optimize the harvesting. Today, manual harvesting devices promise less damaged fruit when compared to the traditional methods with nets while the use of a cooling room on the farm is suggested as a solution when the harvesting needs to be stretched out over several days. The use of a manual inverted umbrella during the harvest, together with a storage of up to 14 days at 5 ◦C, was studied for three cultivars (‘Arbequina’, ‘Picual’, and ‘Verdial’). Ten parameters of the produced oil were examined in two consecutive years together with an extended sensory analysis in the first year. The results underline the importance of the used harvesting and conservation method on the quality of the extracted oil, although the effect size of each factor varied in time and according to the cultivar. The results indicate that small producers with financial and logistic restrictions can obtain a high-quality product following the actions shown in this work, being able to compete in terms of quality in the market, either by combining both methods or by choosing the one that guarantees the best results given the cultivar and the specific storage time they need to consider.es
dc.formatapplication/pdfes
dc.format.extent22 p.es
dc.language.isoenges
dc.publisherMDPIes
dc.relation.ispartofAgriculture, 2021 (11) (2021 (417)), 1 p.-22 p..
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectCold storagees
dc.subjectManual inverted umbrellaes
dc.subjectQuality parameterses
dc.subjectSensory analysises
dc.subjectOlive oiles
dc.titleEffects of a Harvesting and Conservation Method for Small Producers on the Quality of the Produced Olive Oiles
dc.typeinfo:eu-repo/semantics/articlees
dcterms.identifierhttps://ror.org/03yxnpp24
dc.type.versioninfo:eu-repo/semantics/publishedVersiones
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Cristalografía, Mineralogía y Química Agrícolaes
dc.relation.publisherversionhttps://doi.org/10.3390/agriculture11050417es
dc.identifier.doi10.3390/agriculture11050417es
dc.contributor.groupUniversidad de Sevilla. RNM166: Contaminantes Organicos e Inorganicos en el Medio Ambientees
dc.journaltitleAgriculturees
dc.publication.volumen2021 (11)es
dc.publication.issue2021 (417)es
dc.publication.initialPage1 p.es
dc.publication.endPage22 p.es
dc.identifier.sisius4469es

FilesSizeFormatViewDescription
Effects of a Harvesting and.pdf2.340MbIcon   [PDF] View/Open  

This item appears in the following collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as: Attribution-NonCommercial-NoDerivatives 4.0 Internacional