A newly developed method based on surface physicochemical proprieties, for measuring the maturation level of olive fruit
The maturation process is an important determining factor to initiate the fermentation process in olive fruit. Level of maturation classically determined by the color of the olive fruit. In this study, we aim to develop a measurable criterion based on physicochemical properties and surface roughness...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2021-09-01
|
| Series: | Research in Agricultural Engineering |
| Subjects: | |
| Online Access: | https://rae.agriculturejournals.cz/artkey/rae-202103-0001_a-newly-developed-method-based-on-surface-physicochemical-proprieties-for-measuring-the-maturation-level-of-ol.php |