บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Storage of olives destined for oil extraction.

Garcia, J. M.; Gutierrez, F.; Castellano, J. M.; Perdiguero, S.; Morilla, A.; Albi, M. A.;

Acta Horticulturae Year: 1994 Issue: No. 368 Pages: 673-681 Ref: 3 ref.

1994

บทคัดย่อ

Storage of olives destined for oil extraction.

ABSTRACT

Storage conditions for olives were investigated over 4 seasons. When stored at 5 deg C there was no advantage in increasing CO2 or decreasing O2 levels compared with simple refrigeration in air. Postharvest losses were greater and oil quality was reduced when fruits were stored at 8 deg or at ambient temperature (12 deg ), compared with storage at 5 deg . Oil extracted from fruits stored at 5 deg 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 more than or equal to 45 days.