在容量为400 kg的容器中对橄榄（cv Picual）进行预冷却和冷藏

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2022-09-08 DOI:10.3989/gya.0558211

E. Plasquy, M. C. Florido, R. R. Sola-Guirado, J. M. García Martos

{"title":"在容量为400 kg的容器中对橄榄（cv Picual）进行预冷却和冷藏","authors":"E. Plasquy, M. C. Florido, R. R. Sola-Guirado, J. M. García Martos","doi":"10.3989/gya.0558211","DOIUrl":null,"url":null,"abstract":"The cooling of olives stored in containers with a capacity of 400 kg risk accumulation of respiration heat and subsequent fruit deterioration. Pre-cooling the fruit to 5 °C before cold storage was studied as a possible solution to overcome this obstacle. The fruit temperature within the containers was recorded daily for 14 days and oil was extracted at days 0, 4, 8, and 14. A second experiment evaluated a rapid pre-cooling procedure at -18 °C for 3 min. No significant alterations at the level of the examined parameters were recorded. The internal temperature of the control container declined and stabilized at around 12 °C. The temperature of the pre-cooled fruit increased to up to 8 °C. The examined parameters showed no significant alterations in either experiment and the rapid pre-cooling treatment did not lead to any visible ‘chill injuries’. A pre-cooling treatment at 5 °C was successfully introduced at the farm of a small producer.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.0000,"publicationDate":"2022-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Pre-cooling and cold storage of olives (cv Picual) in containers with a capacity of 400 kg\",\"authors\":\"E. Plasquy, M. C. Florido, R. R. Sola-Guirado, J. M. García Martos\",\"doi\":\"10.3989/gya.0558211\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The cooling of olives stored in containers with a capacity of 400 kg risk accumulation of respiration heat and subsequent fruit deterioration. Pre-cooling the fruit to 5 °C before cold storage was studied as a possible solution to overcome this obstacle. The fruit temperature within the containers was recorded daily for 14 days and oil was extracted at days 0, 4, 8, and 14. A second experiment evaluated a rapid pre-cooling procedure at -18 °C for 3 min. No significant alterations at the level of the examined parameters were recorded. The internal temperature of the control container declined and stabilized at around 12 °C. The temperature of the pre-cooled fruit increased to up to 8 °C. The examined parameters showed no significant alterations in either experiment and the rapid pre-cooling treatment did not lead to any visible ‘chill injuries’. A pre-cooling treatment at 5 °C was successfully introduced at the farm of a small producer.\",\"PeriodicalId\":12839,\"journal\":{\"name\":\"Grasas y Aceites\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":1.0000,\"publicationDate\":\"2022-09-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Grasas y Aceites\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3989/gya.0558211\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Grasas y Aceites","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3989/gya.0558211","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

储存在容量为400公斤的容器中的橄榄冷却有呼吸热积累和随后水果变质的风险。研究了在冷藏前将水果预冷至5°C作为克服这一障碍的可能解决方案。在14天内每天记录容器内的水果温度，并在第0、4、8和14天提取油。第二个实验评估了在-18°C下快速预冷3分钟的程序。未记录到所检查参数水平的显著变化。对照容器的内部温度下降并稳定在12°C左右。预冷水果的温度提高到8°C。所检查的参数在两个实验中都没有显示出显著的变化，快速预冷处理也没有导致任何明显的“冷伤”。在一家小型生产商的农场成功引入了5°C的预冷处理。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Pre-cooling and cold storage of olives (cv Picual) in containers with a capacity of 400 kg

The cooling of olives stored in containers with a capacity of 400 kg risk accumulation of respiration heat and subsequent fruit deterioration. Pre-cooling the fruit to 5 °C before cold storage was studied as a possible solution to overcome this obstacle. The fruit temperature within the containers was recorded daily for 14 days and oil was extracted at days 0, 4, 8, and 14. A second experiment evaluated a rapid pre-cooling procedure at -18 °C for 3 min. No significant alterations at the level of the examined parameters were recorded. The internal temperature of the control container declined and stabilized at around 12 °C. The temperature of the pre-cooled fruit increased to up to 8 °C. The examined parameters showed no significant alterations in either experiment and the rapid pre-cooling treatment did not lead to any visible ‘chill injuries’. A pre-cooling treatment at 5 °C was successfully introduced at the farm of a small producer.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality