A5088902378- Edible Oils Quality and Analysis
- Postharvest Quality and Shelf Life Management
- Horticultural and Viticultural Research
- Essential Oils and Antimicrobial Activity
- Plant Physiology and Cultivation Studies
- Spectroscopy and Chemometric Analyses
- Irrigation Practices and Water Management
- Plant Water Relations and Carbon Dynamics
- Phytochemicals and Antioxidant Activities
- Lipid metabolism and biosynthesis
- Water Quality Monitoring and Analysis
- Botanical Research and Applications
- Plant Pathogens and Fungal Diseases
- Berry genetics and cultivation research
- Antioxidant Activity and Oxidative Stress
- Human Rights and Immigration
- Plant and soil sciences
- Meat and Animal Product Quality
- Genetic and phenotypic traits in livestock
- Employment, Labor, and Gender Studies
- Labor Law and Work Dynamics
- Ruminant Nutrition and Digestive Physiology
- Sunflower and Safflower Cultivation
- Potato Plant Research
- Sports and Physical Education Studies
Instituto de la Grasa
2012-2023
Departamento de Educación
2023
Ibero American University
2023
Consejo Superior de Investigaciones Científicas
1993-2021
Universidad Pablo de Olavide
2016-2018
Universidad de Navarra
2014
Universidad de Oriente
2013
Universidad de Huelva
2010
University of Córdoba
2005-2008
Universidad de Sevilla
2003
OBJECTIVE Diabetes is a common cause of shortened life expectancy. We aimed to assess the association between diabetes and cause-specific death. RESEARCH DESIGN AND METHODS used pooled analysis individual data from 12 Spanish population cohorts with 10-year follow-up. Participants had no previous history cardiovascular diseases were 35–79 years old. status was self-reported or defined as glycemia >125 mg/dL at baseline. Vital causes death ascertained by medical records review linkage...
Spanish strawberries (Fragaria × Ananassa cv. Tudla) with foreseeable high decay were, after harvesting, either left untreated, dipped in water, or different calcium chloride (CaCl2) solutions at 25 45 °C. Subsequently, the fruits were stored 1°C for 1 day. Their ripening quality parameters then monitored during a shelf life of 3 days 18 Dipping 1% CaCl2 solution was most effective treatment increasing content fruits, controlling their postharvest decay, and maintaining firmness soluble...
Olives (Olea europaea cv. Arbequina, Blanqueta, Lechín, Villalonga, and Verdial) used for oil production were harvested distributed in four successive stages of ripening according to their skin color (green, spotted, purple, black). The firmness the fruits quality oils extracted from these analyzed. resistance postharvest handling measured by fruit decreased during ripening. total content, extracted, α-tocopherol content did not change appreciably this process. In general, parameters which...
Abstract The bitterness of the main compounds identified in phenolic extract virgin olive ( Olea europaea L.) oils has been sensory‐tested. aldehydic form oleuropein aglycone (AOA) was responsible for this attribute. Correlations between sensory and concentrations secoiridoid derivatives, analyzed separately or different combinations, were obtained from varieties. best correlation corresponds to AOA content r =0.96; P =1.83×10 −17 ) concentration range 0.03 0.5 mmol/kg. ≥0.5 mmol/kg produce...
ABSTRACT Botrytis cinerea cultures were stored on potato dextrose agar in air with or without 1.5 μL/L ozone at 2 °C. Cultures the presence of grew slower. Strawberry fruits ( Fragaria × ananassa cv. Camarosa) for 3 d °C and then transferred to room temperature. Each group was inoculated B. grown ozone. Visible mycelial growth developed more rapidly fruit previously air. Ozone‐enriched cold storage naturally infected ‘Camarosa’ reduced decay incidence, weight loss, softening, but resulted a...
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTPostharvest Heat Treatment on Spanish Strawberry (Fragaria x ananassa cv. Tudla)Jose M. Garcia, Cayetano Aguilera, and Miguel A. AlbiCite this: J. Agric. Food Chem. 1995, 43, 6, 1489–1492Publication Date (Print):June 1, 1995Publication History Published online1 May 2002Published inissue 1 June 1995https://pubs.acs.org/doi/10.1021/jf00054a014https://doi.org/10.1021/jf00054a014research-articleACS PublicationsRequest reuse permissionsArticle...
Olives (Olea europaea cv. Picual) used for oil production were stored 60 days at three different temperatures (ambient, 5 °C, and 8 °C) in containers fruit storage, each with a capacity 64 kg of olives. The quality both the fruits oils extracted from these was analyzed. Fruit storage °C maintained initial sensorial chemical qualities 45 days, but only 15 days. At room temperature, deteriorated just after 7 storage. Keywords: Olea europaea; postharvest; refrigeration; cold
Continued and intermittent (12 h per day) ozone treatments (2 ppm) to control postharvest decay have been assayed during the storage of ‘Superior Seedless’, ‘Cardinal CL80,’ ‘Regina Victoria’ table grapes (Vitis vinifera L.) at 5 °C for 72 days. The effects these on main fruit quality parameters, including resveratrol content, were monitored. Both considerably reduced cold stored compared those kept in air, continuous treatment being most effective controlling losses. Intermittent induced...
Storage at 3 and 18 °C of 'Arbequina' olives (Olea europaea L.) cultivated in hedgerows harvested manually or mechanically (wine grape harvester) was tested. Fruit characteristics oil quality were monitored. Mechanical harvesting caused internal fruit damage that induced its rapid softening decay, but also facilitated obtaining higher amounts oil, which suffered a deterioration during storage. This presented lower tocopherol phenol contents oxidative stability than the extracted from olives,...
Olives (Olea europaea) of the Manzanilla and Verdial varieties, harvested at green mature stage ripening, were heated 30, 40, 45, 50 degrees C during 24 h 40 24, 48, 72 h, respectively. Just after treatments, oils physically extracted from olives. Olive heating promotes a reduction oil bitterness in direct relationship to time temperature used. Fruit < or =40 did not produce significant changes acidity, UV absorption, peroxide index, panel test score, oxidative stability obtained oils. Both...
The greatest deterioration of olive oil is due to poor handling the olives during time between harvesting and processing. Storage fruits carried out by simple heaping in fruit piles, waiting their These develop all kinds degenerative processes a short period time. Oils obtained from them show characteristics hydrolytic oxidative deteriorations confirmed high acidity values, peroxide value or ultraviolet absorbance at 232 270 nm. To avoid this situation, industry currently reducing interval...
In this work, the prediction of olive fruit and virgin oil quality parameters through direct measuring using near infrared spectrometry (NIRS) has been investigated effectiveness a portable spectrometer assessed. Models calibration tests were developed both hexane-isopropanol extraction individual fruits, Soxhlet paste. The analyzed free acidity in oil, yield from physical extraction, content referring to fresh weight, dry matter moisture. results indicate good predictive potential with...
Different irrigation treatments were applied to a superintensive orchard of 'Arbequina' olives ( Olea europaea L.) during three seasons (2007-2009) examine the effect amount water and moment in summer on virgin olive oil (VOO) quality. A control was made (CON) with maintain root zone close field capacity; two deficit employed at 30% CON, either from end fruit drop July (DI-J) or until beginning synthesis (DI-A); other treatment tested by irrigating 50% CON August (DI-JA). DI-J oils exhibited...
This paper reports the determination of olive oil stability index (OSI) by multivariate models from visible and near-infrared spectrum. The technique proposed is rapid nondestructive can be used as a multiparametric method. Moreover, it does not require specific instrumentation, environmentally friendly. OSI using Rancimat instrument was reference Predictive (vis/NIRS) were obtained partial least squares (PLS) for OSI, showing satisfactory performance in independent tests proven R(2) values...
Abstract BACKGROUND Regulated deficit irrigation ( RDI ) is used in hedgerow olive orchards to achieve a sustainable balance between water savings, tree vigor and oil production. Its effects on the presence of compounds responsible for taste its nutritional value are controversial. The present 3‐year study was conducted an ‘Arbequina’ orchard (1667 trees ha −1 under full FI treatment (470.1 mm year water) two treatments scaled replace 60% 30%, respectively, . quality parameters, antioxidant...