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Conditions d'entreposage des olives vertes 'Conservolea' et 'Chondrolia' avant traitement.

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

Auteurs : NANOS G. D., KIRITSAKIS A. K., SFAKIOTAKIS E. M.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Preprocessing storage conditions for green 'Conservolea' and 'Chondrolia' table olives.
  • Identifiant de la fiche : 2003-2398
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 25 - n. 1
  • Date d'édition : 05/2002

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