Storage potential of fresh ‘Manzanillo’ olives

Nanos, G; Kerbel, E; Kader, A

Storage potential of fresh ‘Manzanillo’ olives

Authors

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

Authors Affiliations

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; Adel A. Kader is Professor and Pomologist, Department of Pomology, University of California, Davis.

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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