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Preprocessing storage conditions for green 'Conservolea' and 'Chondrolia' table olives.

Author(s) : NANOS G. D., KIRITSAKIS A. K., SFAKIOTAKIS E. M.

Type of article: Article

Summary

Green olives (Olea europaea L. cvs. 'Conservolea' and 'Chondrolia'), destined for Spanish-style processing, were harvested at the beginning and the end of the commercial harvest period and stored at 5 and 7.5 °C in air or various controlled atmospheres. Olive quality was measured periodically and included mass loss, skin colour, flesh firmness and chilling injury symptoms, mainly internal browning. In conclusion, 'Conservolea' green olives can be stored up to 37 days at 5 °C in air or for up to 22 days at 7.5 °C and 2 kPa O2 plus 5 kPa CO2.

Details

  • Original title: Preprocessing storage conditions for green 'Conservolea' and 'Chondrolia' table olives.
  • Record ID : 2003-2398
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 25 - n. 1
  • Publication date: 2002/05

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