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Fruit Ripening, Antioxidants and Oil Composition in Koroneiki Olives (Olea europea L.) at Different Maturity Indices

TitleFruit Ripening, Antioxidants and Oil Composition in Koroneiki Olives (Olea europea L.) at Different Maturity Indices
Publication TypeJournal Papers
Year of Publication2021
AuthorsKafkaletou Mina, Ouzounidou Georgia, Tsantili Eleni
JournalAgronomy
Volume11
Pagination122
ISSN2073-4395
URL
DOI10.3390/agronomy11010122
Citation Key
KeywordsOlea europeae L.; maturity index; total antioxidants; fatty acids; ripening physiology; α-tocopherol
AbstractHarvest timing of oil olives is important for oil quality. Concerning the specific features of each cultivar, physiological and quality characteristics during ripening of Koroneiki olives were investigated in two successive years, A and B, from trees on full production. In A, olives were harvested at maturity indices (MIs) 0.9, 1.4, 2.1 and 4, while in B at MIs 1.1, 3.8 and 6.9. MIs ~1, ~4 and ~7 corresponded to green, red and dark purple peel in olives, respectively. Peel color parameters (L*, h° and C*), respiration and ethylene production rates were evaluated along with phenolic compounds and total antioxidant capacity (TAC) in olives of both crop years. Additionally, oil composition and a-tocopherol content were examined in olives harvested in years A and B, respectively. During fruit development, respiration and ethylene productions rates, hydroxytyrosol concentration and linoleic acid increased, while TAC, oleuropein, luteolin-7-O-glucoside, linolenic acid and α-tocopherol values decreased. Positive correlations were found among the attributes determined in both crop years that had a similar course of change during ripening, and vice versa, which could be also related to harvest timing and to quality traits of olive products. At MI ~4, at least all determined variables corresponded to oil of high quality. Practically, an early harvest might result in an olive fruit rich in antioxidants and therefore in oil production of high quality, high stability during storage and long self-life.
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