Storage potential of fresh ‘Manzanillo’ olives
AuthorsAdel A. Kader
George D. Nanos
Eduardo L. Kerbel
Authors AffiliationsAdel A. Kader is Professor and Pomologist, Department of Pomology, University of California, Davis; George D. Nanos is Research Assistant, Department of Pomology, University of California, Davis; Eduardo L. Kerbel is Assistant Professor, currently with the University of Illinois, Urbana.
Hilgardia 44(3):23-24. DOI:10.3733/ca.v044n03p23. May 1990.
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.
Also in this issue:Investing in agricultural research and development
New agriculture deans for two UC campuses
Three common pests of pistachio in California
Grape pruning methods can affect Botrytis bunch rot
Water quality and subsurface soil variabilities affect infiItration
Parasites for filth fly control on dairies
Global warming and the Sacramento-San Joaquin Delta
Money Sense makes a difference
Granulosis virus: biological control for western grapeleaf skeletonizer
Ultrastructure of the epidermis of developing, ripening, and senescing navel oranges