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Cold storage of mill olives.

Author(s) : GARCÍA J. M., CASTELLANO J. M., GUTIERREZ F., PERDIGUERO S., MORILA A., ALBI M.

Summary

Due to the difficulty in extracting oil from the olives immediately after harvest, they are stored in piles called "trojes" where they suffer serious deterioration, and give low quality oil. Cold storage has only been used to a small extent. In the paper, the olives (v. Picual) have been stored for 2 months at 5 and 8 deg C and at ambient temperature (6 to 17 deg C). The best oil was obtained with olives stored at 5 deg C. This oil was of a very high quality even though it was extracted from olives stored for 45 days.

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Details

  • Original title: Cold storage of mill olives.
  • Record ID : 1993-3373
  • Languages: English
  • Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
  • Publication date: 1993/05/03
  • Document available for consultation in the library of the IIR headquarters only.

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