Storage potential of fresh ‘Manzanillo’ olives
Open Access
- 1 May 1990
- journal article
- Published by University of California Agriculture and Natural Resources (UC ANR) in California Agriculture
- Vol. 44 (3) , 23-24
- https://doi.org/10.3733/ca.v044n03p23
Abstract
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.Keywords
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