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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Detalhes bibliográficos
Autor principal: Peres, F. (author)
Outros Autores: Ramos, A. (author), Vitorino, C. (author), Gouveia, C. (author), Ferreira-Dias, Suzana (author), Louro Martins, Luisa (author)
Formato: conferenceObject
Idioma:por
Publicado em: 2013
Assuntos:
ripening index
color index
virgin olive oil
fat content
harvest date
Texto completo:http://hdl.handle.net/10400.5/5725
País:Portugal
Oai:oai:www.repository.utl.pt:10400.5/5725
Descrição
Resumo: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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