Evolution of biométrie parameters and chemical composition of olives from the Moroccan Picholine variety during fruit ripeness

Evolution of biométrie parameters and chemical composition of olives from the Moroccan Picholine variety during fruit ripeness

The evolution of the maturity index during the ripeness of olives from the Moroccan Picholine variety did not show any significant variation before the middle of September. After this date it began the growing and reached the maximum value (4.7) at the middle of January. The weight of olives increas...

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Bibliografiske detaljer
Main Authors:	H. Ajana, A. El Antari, A. Hafidi
Format:	Article
Sprog:	English
Udgivet:	Consejo Superior de Investigaciones Científicas 1999-02-01
Serier:	Grasas y Aceites
Fag:	biométrie parameter chemical composition moroccan picholine variety olive ripeness.
Online adgang:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/628

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