Jabeur Hazem, Zribi Akram, Abdelhedi Ridha, Bouaziz Mohamed
Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax, Université de Sfax, BP «1173», 3038 Sfax, Tunisia.
Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax, Université de Sfax, BP «1173», 3038 Sfax, Tunisia; Institut Supérieur de Biotechnologie de Sfax, Université de Sfax, BP «1175», 3038 Sfax, Tunisia.
Food Chem. 2015 Feb 15;169:289-96. doi: 10.1016/j.foodchem.2014.07.118. Epub 2014 Aug 11.
The present paper accounts for the study of the storage of Chemlali olive fruits at two conditions of limited aerobiosis: in closed plastic bags and in open perforated plastic boxes for different periods before oil extraction. The ultimate objective is to investigate the effect of the container type of the postharvest fruit storage on the deterioration of the olive oil quality. The results have shown that the oil quality of Chemlali olives deteriorated more rapidly during fruit storage in closed plastic bags than in perforated plastic boxes. Therefore, the use of perforated plastic boxes is recommended for keeping the olives for longer periods of storage. The repeated measures analysis of variance of all parameters analyzed indicated that the olive oil quality is mainly affected by the olives storage conditions (containers type and storage periods). Finally, blends of extra-virgin olive oil and mildly deodorized low-quality olive oils can be detected by their alkyl esters concentrations.
本文阐述了对Chemlali橄榄果实在两种有限需氧条件下储存的研究：在封闭塑料袋和开口有孔塑料盒中储存不同时长，然后进行榨油。最终目的是研究采后果实储存的容器类型对橄榄油品质劣化的影响。结果表明，在封闭塑料袋中储存橄榄果实时，Chemlali橄榄油的品质比在有孔塑料盒中储存时劣化得更快。因此，建议使用有孔塑料盒来长时间储存橄榄。对所有分析参数的重复测量方差分析表明，橄榄油品质主要受橄榄储存条件（容器类型和储存时长）的影响。最后，通过烷基酯浓度可以检测出特级初榨橄榄油和轻度脱臭的低品质橄榄油的混合物。
