ShareInfluence of storage temperature on fruit ripening and olive oil quality.
Author(s) : GARCÍA J. M., GUTIERREZ F., CASTELLANO J. M., PERDIGUERO S., MORILLA A., ALBI M. A.
Type of article: Article
Summary
The sensory and chemical qualities of the oil produced from fruits stored at 5 deg C were maintained for fruit storage durations of up to 45 days, but with storage at 8 deg C, these qualities were only maintained for storage durations of up to 15 days. For fruits stored at room temperature, oil quality deteriorated after only 7 days of fruit storage.
Details
- Original title: Influence of storage temperature on fruit ripening and olive oil quality.
- Record ID : 1998-0991
- Languages: English
- Source: J. agric. Food Chem. - vol. 44 - n. 1
- Publication date: 1996
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Quality; Olive; Oil; Cold storage; Fruit
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- Formats : PDF
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