Blanching of olive fruits before storage at different conditions: Effects on oil yield, lipase activity and oxidation
In order to investigate the effect of post-harvest olive fruit storage temperatures, storage materials and blanching process on extra virgin olive oil production parameters, composition and quality, the fruits were subjected to dipping in hot water and were kept plastic perforated crates or woven sa...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324005465 |
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