Phenolic compounds, maturation and quality in fresh green olives for table use during exposure at 20°C after preharvest ReTain treatment

dc.contributor.author	Tsantili, E	en
dc.contributor.author	Kafkaletou, M	en
dc.contributor.author	Roussos, PA	en
dc.contributor.author	Christopoulos, MV	en
dc.date.accessioned	2014-06-06T06:51:59Z
dc.date.available	2014-06-06T06:51:59Z
dc.date.issued	2012	en
dc.identifier.issn	03044238	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.scienta.2012.03.021	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5797
dc.subject	Amino ethoxyvinyl glycine (AVG)	en
dc.subject	Colour	en
dc.subject	Firmness	en
dc.subject	Oleuropein	en
dc.subject	Olives	en
dc.subject	Phenolic compounds	en
dc.subject.other	antioxidant	en
dc.subject.other	biochemical composition	en
dc.subject.other	color	en
dc.subject.other	ethylene	en
dc.subject.other	evergreen tree	en
dc.subject.other	fruit	en
dc.subject.other	harvesting	en
dc.subject.other	horticulture	en
dc.subject.other	inhibitor	en
dc.subject.other	maturation	en
dc.subject.other	nutritive value	en
dc.subject.other	phenolic compound	en
dc.subject.other	phytochemistry	en
dc.subject.other	ripening	en
dc.subject.other	Olea europaea	en
dc.subject.other	Oleaceae	en
dc.title	Phenolic compounds, maturation and quality in fresh green olives for table use during exposure at 20°C after preharvest ReTain treatment	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.scienta.2012.03.021	en
heal.publicationDate	2012	en
heal.abstract	The aim of this work was to investigate the effects of ReTain (4.15%, w/w, amino ethoxyvinyl glycine, AVG), an ethylene synthesis inhibitor, sprayed at concentrations up to 250mgL-1 before the green maturation of 'Konservolia' olives (Olea europea L.) on colouring in fruit harvested up to 20d later and on ripening variables in fruit selected green at harvest and exposed at 20°C for up to 7d. Earlier applications and higher ReTain concentrations were more effective in preventing colouring at harvest, and softening and green losses at 20°C. Ethylene production was non-measurable or very low. Increased respiration was observed only in early treated fruit with ReTain on day 1 at 20°C, but respiration reduced in all fruit during exposure time. Oleuropein (OE), the major phenolic, hydroxytyrosol, tyrosol, luteolin 7-O-glucoside, luteolin 4-O-glucoside, rutin, and ferulic and p-coumaric acids were measured in all samples. OE, confirmed by HPLC-ESI-MS, and total antioxidant activity were lower in ReTain treated fruit than in controls and remained so after the increases at 20°C in all fruit. Conclusively, ReTain could be used to extend the harvest period and/or improve the quality of fresh green olives for table use, and particularly those destined for Spanish-style processing. © 2012 Elsevier B.V.	en
heal.journalName	Scientia Horticulturae	en
dc.identifier.volume	140	en
dc.identifier.doi	10.1016/j.scienta.2012.03.021	en
dc.identifier.spage	26	en
dc.identifier.epage	32	en