Oil concentration and composition of olives during fruit maturation in south-western New South Wales

Australian Journal of Experimental Agriculture

Volumn 41, Issue 6, 2001, Pages 815-821

  Ayton, J ^a   Mailer, R J ^a   Robards, K ^a   Orchard, B ^a   Vonarx, M ^a  

^a NSW AGRICULTURE   (Australia)

Author keywords

Fatty acids.; Moisture

Indexed keywords

CHEMICAL COMPOSITION;

OLEA EUROPAEA; OLEACEAE;

EID: 0034836983     PISSN: 08161089     EISSN: None     Source Type: Journal    
DOI: 10.1071/EA99116     Document Type: Article

References (16)

1. ASREML reference manual' NSW
2. Olives (Olea europaea)
3. Comparative study of oil composition in four olive varieties
4. Factors affecting the nature of oil accumulation in fruit of olive (Olea europaea L.) cultivars
5. Discrimination among cultivars of rapeseed (Brassica napus L.) using DNA polymorphisms amplified from arbitrary primers
6. A statistical approach to the biosynthetic route of fatty acids in olive oil: Cross-sectional and time series analyses
7. Assessment of quality in olive oil
8. Evolution of olive fruit respiration, photosynthesis and oil composition during ripening
9. The analysis of designed experiments and longitudinal data by using smoothing splines
10. Oil accumulation in olives and effect of salt on their composition