The aim of this was to study the influence of fruit ripening on parameters which determine oil quality of the monovarietal “Umbria” DOP olive oils, during three successive crop seasons in attempt to establish an optimum harvesting time for olives. The study was carried out in Central Italy from 2006 to 2008. The quantity and quality of oil during fruit ripening (from mid of October to end of November) were monitored in the olive cultivar Dolce Agogia, Frantoio, Leccino and Moraiolo. Differences among years were found for optimum harvesting time according to seasonal changes. For the driest year 2007 the optimum harvesting time was prearranged and cultivar showed contemporaneous ripening stages and polyphenols showed higher concentration. In conclusion all the data indicate that drupe characteristics (i.e. oil content on dried weight, detachment force of fruits), fruit-drop and sensorial evaluation of the oil, used as harvest indexes, help to establish the optimum fruit harvesting date according to the nutritional, sensorial and commercial advantages.
Monitoraggio del periodo ottimale di raccolta nella DOP “Umbria”
FARINELLI, Daniela;RUFFOLO, MAURO;TOMBESI, Agostino
2011
Abstract
The aim of this was to study the influence of fruit ripening on parameters which determine oil quality of the monovarietal “Umbria” DOP olive oils, during three successive crop seasons in attempt to establish an optimum harvesting time for olives. The study was carried out in Central Italy from 2006 to 2008. The quantity and quality of oil during fruit ripening (from mid of October to end of November) were monitored in the olive cultivar Dolce Agogia, Frantoio, Leccino and Moraiolo. Differences among years were found for optimum harvesting time according to seasonal changes. For the driest year 2007 the optimum harvesting time was prearranged and cultivar showed contemporaneous ripening stages and polyphenols showed higher concentration. In conclusion all the data indicate that drupe characteristics (i.e. oil content on dried weight, detachment force of fruits), fruit-drop and sensorial evaluation of the oil, used as harvest indexes, help to establish the optimum fruit harvesting date according to the nutritional, sensorial and commercial advantages.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
