Evolución de la lipogénesis en frutos de cultivar ecológico. Influencia sobre la calidad de los aceites de oliva vírgenes
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2024-01-12
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Jaén: Universidad de Jaén
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El Trabajo Fin de Máster ha sido desarrollado en Oleocampo SCA. Esta temática, surge de la necesidad actual de implantar modelos más sostenibles y respetuosos con el medio ambiente en los olivares andaluces. Concretamente, se ha Seleccionado un cultivo de olivar ecológico dónde no se emplean productos químicos para su manejo, sino que se opta por el aprovechamiento de los recursos naturales. El trabajo se ha centrado en realizar el seguimiento de la maduración y la lipogénesis en el fruto en una finca de olivar ecológico hasta alcanzar el óptimo para la recolección. Asimismo, se ha supervisado la cosecha, la temperatura en el fruto en la finca, a su llegada a la almazara, y en distintos puntos del proceso de elaboración. Por último, se ha realizado un análisis químico y sensorial del aceite de producción industrial, finalmente catalogado como Aceite de Oliva Virgen Extra según normativa vigente.
The Master's Thesis has been developed in Oleocampo SCA. This topic arises from the current need to implement more sustainable and environmentally friendly models in Andalusian olive groves. Specifically, an organic olive grove has been selected, where no chemical products are used for its management, but instead the use of natural resources is chosen. The work has focused on monitoring ripening and lipogenesis in the fruit in an organic olive grove until the optimum for harvesting has been reached. It also monitored the harvest, the temperature of the fruit on the farm, on arrival at the oil mill, and at different points in the production process. Finally, a chemical and sensory analysis was carried out on the industrially produced oil, which was finally classified as Extra Virgin Olive Oil in accordance with current regulations.
The Master's Thesis has been developed in Oleocampo SCA. This topic arises from the current need to implement more sustainable and environmentally friendly models in Andalusian olive groves. Specifically, an organic olive grove has been selected, where no chemical products are used for its management, but instead the use of natural resources is chosen. The work has focused on monitoring ripening and lipogenesis in the fruit in an organic olive grove until the optimum for harvesting has been reached. It also monitored the harvest, the temperature of the fruit on the farm, on arrival at the oil mill, and at different points in the production process. Finally, a chemical and sensory analysis was carried out on the industrially produced oil, which was finally classified as Extra Virgin Olive Oil in accordance with current regulations.