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Identification of optimum preprocessing storage conditions to maintain quality of black ripe "Manzanillo" olives.

Author(s) : AGAR I. T., HESS-PIERCE B., SOUROUR M. M., KADER A. A.

Type of article: Article

Summary

Black ripe olives (Olea europea cv. "Manzanillo"), used for processing into canned olives or oil were stored at 0, 2.2 and 5 deg C in air or 2 kilopascals O2 (balance N2). Olive samples were analyzed initially, and after 2, 4 and 6 weeks for fruit quality based on color, visual quality and fruit firmness, weight loss, water and oil content. Respiration rate, ethylene production and incidence of physiological disorders and decay were determined. Olive oil quality was evaluated based on titratable acidity, peroxide value, K(232) and K(270) coefficients, and fatty acid composition. Results are given.

Details

  • Original title: Identification of optimum preprocessing storage conditions to maintain quality of black ripe "Manzanillo" olives.
  • Record ID : 1999-3003
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 15 - n. 1
  • Publication date: 1999/01

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