Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi !

Influence of olive fruit colour characteristics on virgin olive oil colour and pigments (CROSBI ID 642873)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Krapac, Marin ; Brkić Bubola, Karolina ; Fruk, Goran ; Gunjača, Jerko ; Sladonja, Barbara ; Benčić, Đani Influence of olive fruit colour characteristics on virgin olive oil colour and pigments // 8th International Olive Symposium / Perica, Slavko (ur.). Split: Institute for Adriatic Crops, 2016. str. 157-157

Podaci o odgovornosti

Krapac, Marin ; Brkić Bubola, Karolina ; Fruk, Goran ; Gunjača, Jerko ; Sladonja, Barbara ; Benčić, Đani

engleski

Influence of olive fruit colour characteristics on virgin olive oil colour and pigments

The skin and pulp colour of olive (Olea europaea subsp. europaea) fruit is the most widespread and usual parameter for making a decision of harvest time. During ripening process the fruit skin changes its colour from green to purple and black. Colour is not a parameter for virgin olive oil evaluation by official standards, but consumers still mostly make an evaluation of quality and buy depending on olive oil colour. In this study colour parameters of olive fruit and virgin olive oil from Picholine cv. cultivated in the same orchard situated in Istria (Croatia) were analysed. Fruit colour was measured after classification in four groups (green, turning colour, purple and black) on benchtop colorimeter. After processing on laboratory olive mill, pigments and colour characteristics of virgin olive oil were analysed spectrophotometrically. In different coloured olive fruits, from green to black colour, the lightness, intensity of yellow and Chroma value were decreased, while intensity of red colour was increased. The colour index decreased rapidly from green to purple fruits, and after full pigmentation of skin it decreased slowly. The lightness and red colour intensity increased while Chroma value and intensity of yellow colour decreased in virgin olive oils obtained from green to black olive fruits. During ripening chlorophylls decreased from 11.65 mg/kg (green) to 3.35 mg/kg (black) and carotenoids from 6.16 mg/kg (green) to 2.07 mg/kg (black) in corresponding virgin olive oils. Virgin olive oils with different characteristics can be produced in the same harvest period with separation of olive fruits depending on the colour.

colour; olive fruit; virgin olive oil; pigments; harvest period

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o prilogu

157-157.

2016.

nije evidentirano

objavljeno

978-953-99819-8-1

Podaci o matičnoj publikaciji

8th International Olive Symposium

Perica, Slavko

Split: Institute for Adriatic Crops

Podaci o skupu

8th International Olive Symposium

predavanje

10.10.2016-14.10.2016

Split, Hrvatska

Povezanost rada

Poljoprivreda (agronomija), Biotehnologija