| Abstract: | BACKGROUND: The aim of this work was to study the evolution of sugar and oil contents in Frantoio cultivar olives during ripening in order to propose a technological ripening index for olive oil fruits. Olive fruits were picked at nine different farms once a week from the beginning of September to the beginning of December during three crop seasons. RESULTS: As a result of the biochemical phenomenon of oil formation in olive fruits, sugar concentration during ripening was shown to follow a sigmoidal decrease, which recurred periodically in different microclimates over years. This trend resulted to be the cause of an opposite sigmoidal increase in oil content. Experimental data for sugar and oil contents were also statistically related by significant linear relationships. In addition, it was observed that reaching a minimum environmental temperature of ⩽10 °C resulted in a definite minimum asymptotic value for sugars. CONCLUSION: Sugar concentration can be proposed as an accurate, reproducible index for technological ripening of olive oil fruits by the following prediction function: proper ripening degree of olives corresponds to achievement of a constant minimum value for sugar content and, consequently, a constant maximum value for oil content, associated with reduced risk of fermentation activities of olive paste. Copyright © 2009 Society of Chemical Industry |
