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stdClass Object ( [id] => 478428 [title] => U 'kišnim' berbama uvijek će nedostajati gorčine i pikantnosti, ali i za to postoji rješenje [alias] => u-kisnim-berbama-uvijek-ce-nedostajati-gorcine-i-pikantnosti-ali-i-za-to-postoji-rjesenje [catid] => 306 [published] => 1 [introtext] => [fulltext] =>

Držim se svojeg pravila da je u berbama koje su obilježile kiše uvijek potrebno dodavati plodove sorti koje imaju visoke udjele fenola, kao što su lastovka, drobnica, istarska bjelica, piculja, chamlal, coratina... 

Svi plodovi povuku vodu i u preradi se izgube fenoli koji su topivi u vodi. Ako se želi zadržati kvaliteta ulja, plodovi takvih sorti podižu kvalitetu, piše Maslina.

Uvijek će nedostajati gorčine i pikantnosti u kišnim godinama, posebno ako u preradi miješanih sorti nema onih bogatih fenolima. 

Tako smo krajem listopada brali ascolane tenere, nocellare del belice i preostale krošnje oblica i, naravno, dodali lastovku i chemlal, vršno pobrane plodove koji su dozreli.

Pravilo je da se stolne sorte beru ručno. Zbog bogatog mezokarpa, pomagalima se lakše ošteti plod, pogotovo kad berbu poklopi kišni period. 

Svako oštećenje ploda prije prerade pokreće oksidacijske procese. Ako se prerada obavi isti dan, neće bitno utjecati na kvalitetu, ali može utjecati ako se prerada odgodi za 24 sata. 

Oštećeno i djelomično razgrađeno tkivo mezokarpa prikladna je podloga za mikroorganizme koji u svojem rastu i razvoju koriste njegove hranjive sastojke i u njega izlučuju svoje metabolite. 

Neki od nastalih metabolita izrazitog su okusa i mirisa, ovisno o temperaturama čuvanja ulja, posebno ako one osciliraju u visokim rasponima. Tada se mogu razviti defekti koji se kasnije osjete na ulju, piše Maslina.

Zato je najbolje ubrano preraditi isti dan i ništa ne riskirati.

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Držim se svojeg pravila da je u berbama koje su obilježile kiše uvijek potrebno dodavati plodove sorti koje imaju visoke udjele fenola, kao što su lastovka, drobnica, istarska bjelica, piculja, chamlal, coratina... 

Svi plodovi povuku vodu i u preradi se izgube fenoli koji su topivi u vodi. Ako se želi zadržati kvaliteta ulja, plodovi takvih sorti podižu kvalitetu, piše Maslina.

Uvijek će nedostajati gorčine i pikantnosti u kišnim godinama, posebno ako u preradi miješanih sorti nema onih bogatih fenolima. 

Tako smo krajem listopada brali ascolane tenere, nocellare del belice i preostale krošnje oblica i, naravno, dodali lastovku i chemlal, vršno pobrane plodove koji su dozreli.

Pravilo je da se stolne sorte beru ručno. Zbog bogatog mezokarpa, pomagalima se lakše ošteti plod, pogotovo kad berbu poklopi kišni period. 

Svako oštećenje ploda prije prerade pokreće oksidacijske procese. Ako se prerada obavi isti dan, neće bitno utjecati na kvalitetu, ali može utjecati ako se prerada odgodi za 24 sata. 

Oštećeno i djelomično razgrađeno tkivo mezokarpa prikladna je podloga za mikroorganizme koji u svojem rastu i razvoju koriste njegove hranjive sastojke i u njega izlučuju svoje metabolite. 

Neki od nastalih metabolita izrazitog su okusa i mirisa, ovisno o temperaturama čuvanja ulja, posebno ako one osciliraju u visokim rasponima. Tada se mogu razviti defekti koji se kasnije osjete na ulju, piše Maslina.

Zato je najbolje ubrano preraditi isti dan i ništa ne riskirati.

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MASLINA
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RegionalDR. IVICA VLATKOVIĆ SAVJETUJE

U 'kišnim' berbama uvijek će nedostajati gorčine i pikantnosti, ali i za to postoji rješenje

Piše Dr. Ivica Vlatković
3. travnja 2017. - 19:35
MASLINA

Držim se svojeg pravila da je u berbama koje su obilježile kiše uvijek potrebno dodavati plodove sorti koje imaju visoke udjele fenola, kao što su lastovka, drobnica, istarska bjelica, piculja, chamlal, coratina... 

Svi plodovi povuku vodu i u preradi se izgube fenoli koji su topivi u vodi. Ako se želi zadržati kvaliteta ulja, plodovi takvih sorti podižu kvalitetu, piše Maslina.

Uvijek će nedostajati gorčine i pikantnosti u kišnim godinama, posebno ako u preradi miješanih sorti nema onih bogatih fenolima. 

Tako smo krajem listopada brali ascolane tenere, nocellare del belice i preostale krošnje oblica i, naravno, dodali lastovku i chemlal, vršno pobrane plodove koji su dozreli.

Pravilo je da se stolne sorte beru ručno. Zbog bogatog mezokarpa, pomagalima se lakše ošteti plod, pogotovo kad berbu poklopi kišni period. 

Svako oštećenje ploda prije prerade pokreće oksidacijske procese. Ako se prerada obavi isti dan, neće bitno utjecati na kvalitetu, ali može utjecati ako se prerada odgodi za 24 sata. 

Oštećeno i djelomično razgrađeno tkivo mezokarpa prikladna je podloga za mikroorganizme koji u svojem rastu i razvoju koriste njegove hranjive sastojke i u njega izlučuju svoje metabolite. 

Neki od nastalih metabolita izrazitog su okusa i mirisa, ovisno o temperaturama čuvanja ulja, posebno ako one osciliraju u visokim rasponima. Tada se mogu razviti defekti koji se kasnije osjete na ulju, piše Maslina.

Zato je najbolje ubrano preraditi isti dan i ništa ne riskirati.

#DR. IVICA VLATKOVIĆ
13. svibanj 2024 06:57