Harvesting time influences fruit removal force, moisture, oil content, free fatty acids and peroxide in the oil of frantoio and manzanilla olive cultivars

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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...

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Bibliographic Details
Main Authors:	Alowaiesh, Bassam, Singh, Zora, Kailis, S.
Format:	Journal Article
Published:	Southern Cross Publishing 2016
Online Access:	http://www.cropj.com/singh_10_12_2016_1662_1668.pdf http://hdl.handle.net/20.500.11937/51157

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