Avaliação da maturação em azeitona Cobrançosa e Galega vulgar com recurso a diferentes metodologias baseadas na cor dos frutos

This work aims to study three methods to evaluate the olive ripening state based on the colour changes of ‘Cobrançosa’ and ‘Galega Vulgar’ fruits, in early ripening. The relation between colour change and fat content was also performed. The methods under study were: IM – ripening index (Jaén) (with...

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Bibliographic Details
Main Author: Peres, F. (author)
Other Authors: Ramos, A. (author), Vitorino, C. (author), Gouveia, C. (author), Ferreira-Dias, Suzana (author), Louro Martins, Luisa (author)
Format: conferenceObject
Language:por
Published: 2013
Subjects:
ripening index
color index
virgin olive oil
fat content
harvest date
Online Access:http://hdl.handle.net/10400.5/5725
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/5725
Description
Summary:This work aims to study three methods to evaluate the olive ripening state based on the colour changes of ‘Cobrançosa’ and ‘Galega Vulgar’ fruits, in early ripening. The relation between colour change and fat content was also performed. The methods under study were: IM – ripening index (Jaén) (with 8 groups of colour); IMS – simplified ripening index with only 3 colour classes; CI – colour index, using the CIE L*a*b* colour system. The results showed that ripening indexes based on the colour of fruits are very useful to characterize the fat accumulation in the olives. The IMS method showed a high correlation with IM. Also it is a rapid method to be used by olive growers for harvest time assessment

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