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Comprehensive assessment of harvesting method effects on FAEE, waxes, fatty acids, phenolics, volatiles, and sensory characteristics of Buža virgin olive oil
Karolina Brkić Bubola, Marina Lukić, Iva Pastor, Igor Lukič, Gašper Kozlovič, Milena Bučar-Miklavčič, Olivera Koprivnjak, Marin Krapac
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Oznake: olive fruits;harvesting method;olive oil;quality;fatty acids;FAEE;waxes;volatile compounds;phenolic compounds;sensory characteristics;
Increasing competition in the olive oil market and labor shortages have accelerated the use of mechanical harvesting, raising concerns about potential fruit damage and its impact on oil quality. This study examined how three harvesting methods: manual using hand-held combs (B-HH) and two mechanical, ...
Leto: 2026 Vir: Repozitorij Univerze na Primorskem (RUP)
Št. zadetkov: 1
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