Claim · model-written summary
Irrigation and fermentation interacted significantly in end-product sensory characteristics.
- Taxon
- olive
Olea europaeat0 - Treatment
- irrigation and fermentatione0
- Outcome
- sensory characteristicse0
- Direction
- significant effecte0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The interaction of irrigation and fermentation appeared to have a significant effect on the chemical and sensory characteristics of the end product.”
t0“olive (Olea europaea L. cv. Ascolana tenera) fruits”
Title
Vincenzo Marsilio; Riccardo d'Andria; Barbara Lanza; et al. Journal of the Science of Food and Agriculture 2006. doi:10.1002/jsfa.2449
Other claims from this paper (12)
- Intervention effect Irrigation increased olive vigour.
- Intervention effect Irrigation enhanced fresh yield.
- Intervention effect Irrigation increased fruit size.
- Observation Fruit number per tree and pulp/stone ratio differed less clearly between irrigation treatments.
- Intervention effect Water deficit increased olive phenolic content.
- Observation Individual phenolic concentrations differed across irrigation treatments.
- Intervention effect Irrigation scarcely affected olive oil content and fatty acid composition.
- Intervention effect Fresh olive fruit extracts had significantly higher phenolic content than processed olive extracts.
- Association Irrigation and fermentation interacted significantly in end-product chemical characteristics.
- Association Olive bitterness correlated positively with total phenolics.
- Association Olive bitterness correlated negatively with acceptability for direct consumption.
- Intervention effect Lactic acid bacteria inoculants accelerated olive fermentation.