ArticlePlants (Basel, Switzerland)2023
Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils.
Article in Plants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
4 citing papers in PubMed, 5 citations in OpenAlex.
- From Composition to Shelf Life: Oxidative Deterioration Trajectories of Monovarietal Extra Virgin Olive Oils.Plants (Basel, Switzerland) · 2026Article
- Exploring the Nutraceutical Potential of Extra Virgin Olive Oils From Sicilian Well-Known and Lesser-Known Cultivars.Chemistry & biodiversity · 2026Article
- Dietary Polyphenols (Flavonoids) Derived from Plants for Use in Therapeutic Health: Antioxidant Performance, ROS, Molecular Mechanisms, and Bioavailability Limitations.International journal of molecular sciences · 2026Review
- Comprehensive Assessment of Harvesting Method Effects on FAEE, Waxes, Fatty Acids, Phenolics, Volatiles, and Sensory Characteristics of Buža Virgin Olive Oil.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
With the aim of investigating the effect of bruising and its development during the postharvest time, olive fruits (Frantoio and Moraiolo), manually and mechanically harvested, were stored in climatic chambers at two different temperatures (5 °C and 18 °C) for five days. Visual observations highlighted changes in the olive peel with discoloration in the damaged areas and tissue bruising. Olive fruit polyphenols, volatile organic compounds (VOCs) and other oil quality parameters (phenolic content, free acidity and peroxide index) and sensory assessment were evaluated. Analyses were carried out on fruits and experimental extra virgin oils at harvesting and after 5 days of fruit storage. The results highlight that low-temperature storage (5 °C for 5 days) may contribute to the maintenance of high olive oil quality, and the quality of olives stored at room temperature drastically decreases after 5 days of storage. Moreover, mechanical harvesting, compared to manual harvesting, does not seem to affect the final oil quality, at least at harvesting, but seems to determine differences in the long-term storage period. Finally, the samples stored at 18 °C showed a quality deterioration with the development of sensorial defects.
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Registered trials
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