Open AccessStorage potential of fresh ‘Manzanillo’ olives
Author(s) -
Adel A. Kader,
G.D. Nanos,
Eduardo L. Kerbel
Publication year - 1990
Publication title -
california agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.472
H-Index - 25
eISSN - 2160-8091
pISSN - 0008-0845
DOI - 10.3733/ca.v044n03p23
Subject(s) - environmental science , atmosphere (unit) , relative humidity , horticulture , mathematics , hydrology (agriculture) , meteorology , geography , biology , geology , geotechnical engineering
Ideal preprocessing storage for fresh, green ‘Manzanillo’ olives is at 41° to 45° F (5° to 7.5°C) and 90 to 95% relative humidity. Under these conditions, the olives can be stored for 6 to 8 weeks in air, or 9 to 12 weeks in a 2% oxygen atmosphere with no significant loss in quality.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom