Storage potential of fresh ‘Manzanillo’ olives

Kader, A; Nanos, G; Kerbel, E

Storage potential of fresh ‘Manzanillo’ olives

Authors

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

Authors Affiliations

Adel 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.

Publication Information

Hilgardia 44(3):23-24. DOI:10.3733/ca.v044n03p23. May 1990.

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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.

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