Effect of temperature and storage period of olive (Olea europaea cv. Zard) fruit on olive oil quality

Journal of Food, Agriculture and Environment

Volumn 9, Issue 1, 2011, Pages 74-77

  Rabiei, Vali ^a   Ghorbani, Seddighe ^b   Hajnajari, Hassan ^c  

^a UNIVERSITY OF ZANJAN   (Iran)

^b Jihde e keshavarzi Organization   (Iran)

^c SEED AND PLANT IMPROVEMENT INSTITUTE   (Iran)

Author keywords

Acidity; Peroxide value; Polyphenol content; Sensorial quality

Indexed keywords

OLIVE OIL; PEROXIDE; POLYPHENOL;

ACIDITY; ARTICLE; CLIMATE; FRUIT FIRMNESS; FRUIT MORPHOLOGY; FRUIT STORAGE; FUNGUS GROWTH; HUMIDITY; LOW TEMPERATURE; NONHUMAN; OLEA EUROPAEA CV. ZARD; OLIVE TREE; TEMPERATURE ACCLIMATIZATION;

FUNGI; OLEA EUROPAEA; OLEACEAE;

EID: 80755143255     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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