Effect of cold storage of olive fruits on the lipoxygenase pathway and volatile composition of virgin olive oil.
Luaces P., Perez A.G., Sanz C.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.46
2004
บทคัดย่อ
Effect of cold storage of olive fruits on the lipoxygenase pathway and volatile composition of virgin olive oil.
The lipoxygenase pathway system has been studied during storage of olive fruits (Olea europaea var. Picual) at 25 °C and 5 °C for four weeks.Key enzymes, lipoxygenase (LOX) and hydroperoxide-lyase (HPL), were assayed along olive fruits storage and content of related volatile compounds analyzed in the obtained virgin olive oils.Clear differences were found in the enzymatic profiles of 25 °C stored and cold-stored olive fruits.LOX activity levels remained unaltered in olive fruits stored at ambient temperature but were drastically reduced in fruits stored at 5 °C.On the contrary, HPL activity of olive fruits showed a steady decrease during storage at 25 °C while no changes in this activity were observed in cold-stored fruits.Changes in the aroma profile of virgin olive oils obtained from olive fruits stored at 25 °C and 5 °C were related to the different pattern observed in LOX and HPL enzymatic activities.The effect of postharvest conditions of olive fruits on the quality of the resulting virgin olive oil is discussed.