Temas
Mostrando ítems 21-26 de 26
-
Promising olive varieties for extra virgin oil production in Mendoza, Argentina
(Elsevier, 2023)There are more than 2000 varieties of olives grown worldwide, of which only a few (2 %) are cultivated in Argentina. Mendoza is one of the main oil-producing provinces in the country due to its adequate agroecological ... -
Response of inflorescence structure and oil yield components to source-sink manipulation by artificial shading in olive
(Springer, 2022-03)Olive yield components are first determined during flowering, ovary growth, and fruit set. However, variations of the assimilates available during these important processes have been little studied. The aims of this study ... -
Respuesta fisiológica y agronómica del olivar en seto (cv. Arbequina) a la orientación de filas y al ancho de calle: relación entre la producción y calidad del aceite y la radiación interceptada
(Universidad Politécnica de Madrid, 2015)En las últimas dos décadas, los productores han plantado olivares en seto para lograr la mecanización de la poda y en especial de la cosecha, reducir los costes de mano de obra y permitir intervenciones de manejo rápidas ... -
Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions
(MDPI, 2023-04)The storage conditions are very critical to minimize hydrolytic and oxidative reactions of virgin olive oils (VOOs). These reactions are logically influenced by the composition of the VOO, so that each variety may have a ... -
Use of portable devices and an innovative and non-destructive index for in-field monitoring of olive fruit ripeness
(MDPI, 2023-01-12)A new non-destructive index of absorbance difference (IAD), calculated with different wavelengths as references, near the chlorophyll absorbance peak or that for anthocyanin, has been used to determine the fruit ripening ... -
Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools
(2014-11)The distinctive aroma of virgin olive oil is attributed to a large number of chemical compounds of different classes such as aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other volatile compounds that are ...