Laboratorio Agroambiental, Gobierno de Aragón, Zaragoza, Spain.
Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Instituto Agroalimentario de Aragón - IA2, Zaragoza, Spain.
J Sci Food Agric. 2022 Oct;102(13):5778-5786. doi: 10.1002/jsfa.11927. Epub 2022 Apr 27.
In this study, the effects of crop year, harvest date and clone on the fruit characteristics and chemical composition of Empeltre olive oils were evaluated. For this purpose, the weight and oil content of fruit and the fatty acid composition, polyphenol content and oxidative stability of the olive oil was analysed throughout ripening during three successive seasons.
The weight and moisture in the fruit, as well as the fatty acids and polyphenol content in the olive oil, were mainly affected by crop year. In contrast, the stability was strongly influenced by the harvest date. Both factors had an influence on the fruit's oil content. The clone was not a substantial component in terms of variability, although the interaction with crop year was notable for some of the characteristics. The oil content increased significantly along with the harvest date and reached maximum values in the last period (44.9%). Conversely, stability and polyphenols decreased significantly (depending on the year, by 30-70%) from October to December, reaching the highest mean values between 1 October and 10 November (15.5 h; 500 mg caffeic acid kg ). Oleic acid and monounsaturated/polyunsaturated fatty acids (MUFA/PUFA) did not show significant differences depending on the harvest date, but between years, with 2018 having the highest percentage of oleic acid (72.72%) and MUFA/PUFA (8.38).
Early harvesting of Empeltre olives would provide considerably more stable olive oils, regardless of the clone selected, with higher phenolic content. It would not affect the MUFA/PUFA ratio, mainly influenced by the crop year. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
本研究评估了作物年份、收获日期和无性系对油橄榄果实特征和化学组成的影响。为此，在三个连续季节的整个成熟过程中，分析了果实的重量和含油量以及橄榄油的脂肪酸组成、多酚含量和氧化稳定性。
果实的重量和水分、橄榄油中的脂肪酸和多酚含量主要受作物年份的影响。相比之下，稳定性受收获日期的强烈影响。这两个因素都对果实的含油量有影响。无性系在变异性方面不是一个重要因素，尽管在某些特征方面与作物年份存在显著的相互作用。油含量随着收获日期的增加而显著增加，并在最后一个时期达到最大值（44.9%）。相反，稳定性和多酚含量从 10 月到 12 月显著下降（取决于年份，下降 30-70%），在 10 月 1 日至 11 月 10 日之间达到最高平均值（15.5 h；500 mg 咖啡酸 kg-1）。油酸和单不饱和/多不饱和脂肪酸（MUFA/PUFA）的收获日期没有显著差异，但在年份之间存在差异，2018 年油酸（72.72%）和 MUFA/PUFA（8.38%）的比例最高。
无论选择哪种无性系，早期收获 Empeltre 橄榄都将提供更稳定的橄榄油，具有更高的酚类含量。这不会影响 MUFA/PUFA 比例，主要受作物年份的影响。© 2022 作者。John Wiley & Sons Ltd 代表化学工业协会出版的《食品科学杂志》。
