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Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives.

A new interesting article has been published in J Sci Food Agric. 2018 Sep 25. doi: 10.1002/jsfa.9373. and titled:

Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives.

Authors of this article are:
Sánchez-Rodríguez L Corell M Hernández F Sendra E Moriana A Carbonell-Barrachina ÁA.

A summary of the article is shown below:
BACKGROUND: Three treatments of regulated deficit irrigation (RDI) were assayed on olive trees for table olives production. RDI provides hydroSOStainable crops. The effect of RDI treatments on the quality of raw and table olives was determined based on their: weight, pit weight, fruit/pit ratio, size, texture, colour, mineral content, antioxidant activity, total phenol content and organic acid and sugar profile.RESULTS: HydroSOStainable olives showed the most attractive shape and colour: highest fruit weight, roundest fruit, hardest texture and a lightest and greenest colour than control olives. Minerals, antioxidants, phenols and organic acids and sugars of hydroSOStainable olives were similar to control olives. After processing to table olives, Ca, K, antioxidants and phenols contents decreased, whereas sugars and organic acids profiles changed in both types of olives.CONCLUSIONS: HydroSOStainable table olives offer environmental and quality advantages over control olives given the reduced use of fresh water and favourable morphological traits, which are more attractive for consumers. This article is protected by copyright. All rights reserved.This article is protected by copyright. All rights reserved.

Check out the article’s website on Pubmed for more information:



This article is a good source of information and a good way to become familiar with topics such as: Olea europea L.;antioxidant activity;minerals;regulated deficit irrigation;total phenol content;“Manzanilla”.

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