Harvesting time influences fruit removal force, moisture, oil content, free fatty acids and peroxide in the oil of frantoio and manzanilla olive cultivars
Harvesting time at different ripening stages of olive fruit may influence quality attributes of olive oil. Therefore, the effects of five different harvesting times (mid- and late-April, mid- and late-May and mid-June) on fruit removal force, moisture, oil content, free fatty acids and peroxide in t...
| Main Authors: | , , |
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| Format: | Journal Article |
| Published: |
Southern Cross Publishing
2016
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| Online Access: | http://www.cropj.com/singh_10_12_2016_1662_1668.pdf http://hdl.handle.net/20.500.11937/51157 |