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Storage of olives destined for oil extraction.

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

Summary

Postharvest losses were greater and oil quality was reduced when fruits were stored at 8 deg C or at ambient temperature (12 deg C), compared with storage at 5 deg C. Oil extracted from fruits stored at 5 deg C had the best organoleptic values. Storage in small containers holding 2 or 6 kg of fruit resulted in the lowest postharvest losses and the best oil quality in fruits stored for higher or equal to 45 days.

Details

  • Original title: Storage of olives destined for oil extraction.
  • Record ID : 1996-3516
  • Languages: English
  • Source: International symposium on postharvest treatment of horticultural crops.
  • Publication date: 1994/07
  • Document available for consultation in the library of the IIR headquarters only.

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