Abstract
Trabajo presentado al 55th Annual Meeting of the Society for Cryobiology, celebrado en Madrid (Espana) del 10 al 13 de julio de 2018.
Highlights
Blanching did not significantly change the Total chlorophylls content (TCC) in Hojiblanca olive, but significantly increased in Manzanilla one
Blanching+Freezing increased by 70% the initial TCC of both fresh olive fruits (Manzanilla and Hojiblanca)
Blanching+Freezing presented similar Oleuropein than blanched olives
Summary
In this study, blanching operation had the most negative effect on alterations in drupe consistency. Total chlorophylls content (TCC) in Manzanilla (45.81±1.35 μg/g fw) was statistically higher than in Hojiblanca (35.52±3.38 μg/g fw)
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