Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety

20 Páginas; 3 Figuras; 5 Tablas

Bibliographic Details
Authors: Sánchez Gómez, Antonio Higinio, Romero Barranco, Concepción, Castro Gómez-Millán, Antonio de, Rejano Navarro, Luis, Brenes Balbuena, Manuel
Format: article
Status:Versión aceptada para publicación
Publication Date:2016
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/158417
Online Access:http://hdl.handle.net/10261/158417
Access Level:Open access
Keyword:Table olives
Copper-chlorophylls
Color
Alterations
Gordal
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repository_id_str
spelling Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal varietySánchez Gómez, Antonio HiginioRomero Barranco, ConcepciónCastro Gómez-Millán, Antonio deRejano Navarro, LuisBrenes Balbuena, ManuelTable olivesCopper-chlorophyllsColorAlterationsGordal20 Páginas; 3 Figuras; 5 TablasBACKGROUND Olives of the Gordal variety processed according to the Spanish style sometimes develop an alteration in color known as green staining (GS), due to the formation of harmless copper–chlorophyll complexes, which makes the product less valuable. The aim of this study was to investigate methods to minimize the impact that this alteration has for the table olive industry. RESULTS Calcium chloride, sorbic, benzoic and ascorbic acids and SO2 did not inhibit the development of the alteration in olives packed under their own fermentation brine or new fresh brine. It was also discovered that the incubation of olive samples at 45 °C for 20 days accelerates the formation of GS and can be a very useful tool to predict the incidence of the alteration in advance. By applying this test to numerous industrial tanks for four consecutive seasons, it was found that GS was mainly present in olives harvested at the beginning of the season. CONCLUSION The formation of GS in olives of the Gordal variety is time- and temperature-dependent, and none of the additives tested avoided or retarded the development of the alteration. However, an accelerated test to predict the development of GS formation has been proposed that could contribute to minimize the effects of the alteration. © 2015 Society of Chemical IndustryPeer reviewedJohn Wiley & SonsConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201720172016info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/158417reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1002/jsfa.7598Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1584172026-05-22T06:33:51Z
dc.title.none.fl_str_mv Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety
title Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety
spellingShingle Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety
Sánchez Gómez, Antonio Higinio
Table olives
Copper-chlorophylls
Color
Alterations
Gordal
title_short Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety
title_full Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety
title_fullStr Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety
title_full_unstemmed Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety
title_sort Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety
dc.creator.none.fl_str_mv Sánchez Gómez, Antonio Higinio
Romero Barranco, Concepción
Castro Gómez-Millán, Antonio de
Rejano Navarro, Luis
Brenes Balbuena, Manuel
author Sánchez Gómez, Antonio Higinio
author_facet Sánchez Gómez, Antonio Higinio
Romero Barranco, Concepción
Castro Gómez-Millán, Antonio de
Rejano Navarro, Luis
Brenes Balbuena, Manuel
author_role author
author2 Romero Barranco, Concepción
Castro Gómez-Millán, Antonio de
Rejano Navarro, Luis
Brenes Balbuena, Manuel
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Table olives
Copper-chlorophylls
Color
Alterations
Gordal
topic Table olives
Copper-chlorophylls
Color
Alterations
Gordal
description 20 Páginas; 3 Figuras; 5 Tablas
publishDate 2016
dc.date.none.fl_str_mv 2016
2017
2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/158417
url http://hdl.handle.net/10261/158417
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1002/jsfa.7598
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869414983097384961
score 15,812429

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