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Fruit, mesocarp, and endocarp responses to crop load and to different estimates of source: sink ratio in olive (cv. Arauco) at final harvest
(2018-04-14)The annual fluctuations in olive crop load due to alternate bearing and other factors often lead to large differences in fruit size and oil content between years at harvest. A better understanding of how fruit parameters ... -
Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method
(2015)Ripe black olives cv. Arauco were processed under different conditions to evaluate the effects of alternating air injection (AI) on the color of olives and on spoilage known as “alambrado”, using a system based on the one ... -
Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening
(Wiley, 2015-03)“Arauco” is the only olive (Olea europaea L.) cultivar recognized from Argentina in the World Catalogue of Olive Varieties. Drupes from this cultivar were handpicked at different stages of fruit development and ripening—referred ... -
Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina)
(Instituto de la Grasa, CSIC, 2021-12)‘Arauco’ forms part of the over two thousand olives (Olea europaea L.) varieties identified worldwide with the peculiarity of being the only recognized variety from Argentina. In this work, the fruit and oil characteristics ... -
Olive oil characterization of cv Arauco harvested at different times in areas with early frost in Mendoza, Argentina
(Wiley, 2019-09-12)BACKGROUND: Arauco is the only olive cultivar autochthonous from Argentina, and little has been reported so far regarding the management of this crop. In this work, variations in fruit and chemical characteristics of olives ... -
El reuso de lejias, una alternativa para disminuir la contaminación en aguas residuales en la elaboración de aceitunas verdes de la variedad Arauco
(2015)Las aceitunas de la variedad Arauco se colocaron con lejía al 2,25% durante ocho horas en bidones por triplicado. La lejía se reutilizó previa restitución del título hasta diez veces. Luego se lavaron con agua estanca ... -
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 ...