Storage potential of fresh ‘Manzanillo’ olives

Adel Kader; George D. Nanos; Eduardo L. Kerbel

doi:10.3733/ca.v044n03p23

California Agriculture (May 1990)

Storage potential of fresh ‘Manzanillo’ olives

Adel Kader,
George D. Nanos,
Eduardo L. Kerbel

Affiliations

Adel Kader: Adel A. Kader is Professor and Pomologist, Department of Pomology, University of California, Davis.
George D. Nanos: George D. Nanos is Research Assistant, Department of Pomology, University of California, Davis.
Eduardo L. Kerbel: Eduardo L. Kerbel is Assistant Professor, currently with the University of Illinois, Urbana.

DOI: https://doi.org/10.3733/ca.v044n03p23
Journal volume & issue: Vol. 44, no. 3
pp. 23 – 24

Abstract

Read online

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.

Published in California Agriculture

ISSN: 0008-0845 (Print); 2160-8091 (Online)
Publisher: University of California Agriculture and Natural Resources
Country of publisher: United States
LCC subjects: Agriculture
Website: https://californiaagriculture.org/

About the journal