Work

Optimum time for olive harvest: Fruit size and texture at harvest have important influence on the quality of black-ripe and green-ripe processed olives

Year: 1959

Type: article

Abstract: Studies conducted for three years, with several varieties of olives, were designed to determine the stage of fruit maturity at harvest that would result in the highest quality of black-ripe and green-ripe processed fruit.

Source: DOAJ (DOAJ: Directory of Open Access Journals)

Authors: H. T. Hartmann, M. Simone, Reese H. Vaughn, E. C. Maxie

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W1540558533

FWCI:

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Related to: 10