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

Hartmann, H; Simone, M; Vaughn, R; Maxie, E

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

Authors

H. T. Hartmann
Marion Simone
R. H. Vaughn
E. C. Maxie

Authors Affiliations

H. 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.

Publication Information

Hilgardia 13(10):4-10. DOI:10.3733/ca.v013n10p4. October 1959.

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Abstract

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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