Optimum time for olive harvest: Fruit size and texture at harvest have important influence on the quality of black-ripe and green-ripe processed olives
AuthorsH. T. Hartmann
R. H. Vaughn
E. C. Maxie
Authors AffiliationsH. T. Hartmann is Associate Professor of Pomology, University of California, Davis; Marion Simone is Associate Specialist in Food Science and Technology, University of California, Davis; R. H. Vaughn is Professor of Food Science and Technology, University of California, Davis; E. C. Maxie is Assistant Pomologist, University of California, Davis.
Hilgardia 13(10):4-10. DOI:10.3733/ca.v013n10p4. October 1959.
Studies conducted for three years, with several varieties of olives, were designed to determine the stage of fruit maturity at harvest that would result in the highest quality of black-ripe and green-ripe processed fruit.
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Red sports of delicious apple: Reversion to striped fruit can be minimized by selecting red sports and using scion wood from nonreverted trees
Spiraled heads in lettuce: Malformation in Great Lakes lettuce strains apparently an inherited character producing united wrapper leaf margins
Summer flooding of alfalfa: Disease induced by excessive flooding of fields during high temperatures is major factor in annual depletion of stands
Alfalfa meal in swine rations: Tested as source of energy one pound of alfalfa had an average replacement value for 0.28 pound of concentrate
Control of the brown dog tick: Two new insecticides control infestations of pest in kennels and on dogs without adverse effects on animals or humans
Experiments with fungicides for use against Sclerotium Rolfsii in soils
Further studies on the inheritance of resistance to powdery mildew of beans
Snapdragon rust-resistance trials 1937-1938