Halyomorpha halys is an insect native to eastern Asia, which in recent years has spread widely throughout Europe and is able to cause extensive damage to agricultural production. The damage is mainly associated with the trophic activity that can take place in various plant organs. H. halys damage to agricultural production can affect olive production, quantitatively reducing production and damaging the quality of the oils produced. In the present work, the damage caused on the olives of “Dritta” and “Leccino” cultivars and the effects on the chemical, physical−chemical, and sensory characteristics of the oils obtained from the damaged olives were evaluated. The results showed that oils obtained from infested olives had lower quality. There was a statistically significant reduction in the content of phenols, tocopherols, bioactive antioxidant substances, and positive descriptors (fruity, bitter, pungent) in the organoleptic taste. Moreover, the oils obtained from the damaged olives showed organoleptic defects, mainly mold, compared with oils obtained from healthy drupes.
Effect of Halyomorpha halys infestation on the physicochemical composition and sensory characteristics of olive fruits and olive oils / Di Serio M.G., D’Ascenzo D., Giansante L., Del Re P., Bendini A., Casadei E., Gallina Toschi T., Mori N., Di Giacinto L.. - In: ACS FOOD SCIENCE & TECHNOLOGY. - ISSN 2692-1944. - ELETTRONICO. - 4:4(2024), pp. 821-832. [10.1021/acsfoodscitech.3c00438]
Effect of Halyomorpha halys infestation on the physicochemical composition and sensory characteristics of olive fruits and olive oils
Bendini A.;Casadei E.;Gallina Toschi T.;
2024
Abstract
Halyomorpha halys is an insect native to eastern Asia, which in recent years has spread widely throughout Europe and is able to cause extensive damage to agricultural production. The damage is mainly associated with the trophic activity that can take place in various plant organs. H. halys damage to agricultural production can affect olive production, quantitatively reducing production and damaging the quality of the oils produced. In the present work, the damage caused on the olives of “Dritta” and “Leccino” cultivars and the effects on the chemical, physical−chemical, and sensory characteristics of the oils obtained from the damaged olives were evaluated. The results showed that oils obtained from infested olives had lower quality. There was a statistically significant reduction in the content of phenols, tocopherols, bioactive antioxidant substances, and positive descriptors (fruity, bitter, pungent) in the organoleptic taste. Moreover, the oils obtained from the damaged olives showed organoleptic defects, mainly mold, compared with oils obtained from healthy drupes.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
