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Orientador(es)
Resumo(s)
Olive products are premium food products. Their inherent chemical composition and sensory attributes make them highly appreciated worldwide. Olive products quality and composition are severely compromised by diversified agricultural and technological factors, among which olive pests play a key factor, particularly the olive fly Bactrocera oleae (Rossi) (Diptera: Tephritidae). This pest reveals cultivar oviposition preference being the cause of severe economic damages caused each year. Losses goes from the field and tree to consumers table. The damages caused by olive fly, seen by an economic perspective, as well as their influence in olive products classification, quality, composition, stability, nutritional, bioactive and functional properties are discussed in the present revision.
Descrição
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Contexto Educativo
Citação
Malheiro, R.; Casal, Susana; Baptista, Paula; Pereira, J.A. (2015). A review of Bactrocera oleae (Rossi) impact in olive products: from the tree to the table. Trends in Food Science & Technology. ISSN 0924-2244. 44:2, p. 226-242
Editora
Elsevier