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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

California Agriculture > Volume 13 > Number 10  > research article 

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Authors

H. T. Hartmann, University of California, Davis.
Marion Simone, University of California, Davis.
R. H. Vaughn, University of California, Davis.
E. C. Maxie, University of California, Davis.

Publication Information

California Agriculture 13(10):4-10.

Published October 01, 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.

Full text

Full text is available in PDF.

Author notes

The above progress report is based on Research Project No. 1301.

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

H. T. Hartmann, Marion Simone, R. H. Vaughn, E. C. Maxie
University
of
California
Division of Agriculture
and
Natural Resources
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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

California Agriculture > Volume 13 > Number 10  > research article 

< Previous | Table of Contents | Next >

< Previous | Table of Contents | Next >

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

H. T. Hartmann, University of California, Davis.
Marion Simone, University of California, Davis.
R. H. Vaughn, University of California, Davis.
E. C. Maxie, University of California, Davis.

Publication Information

California Agriculture 13(10):4-10.

Published October 01, 1959

PDF  |  Citation  |  Permissions

Author Affiliations show

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.

Full text

Full text is available in PDF.

Author notes

The above progress report is based on Research Project No. 1301.

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