Claim · model-written summary
Storage of olive fruits at ambient temperatures (15–26°C) beyond 5 days drastically changed the physical quality of fruit and the composition of oil.
- Taxon
- Olea europaea
Olea europaeae1 - Treatment
- ambient temperatures (15–26°C)e0
- Outcome
- physical quality of fruit and the composition of oile0
- Direction
- decreaseinferrede0
- Qualifier
- due to excessive decay of fruit and initiation of oxidation reactionse0
Not reportedComparator
Verbatim
e0“However, the storage of fruits at ambient temperatures (15–26°C) beyond 5 days brings about drastic changes in the physical quality of fruit and the composition of oil due to excessive decay of fruit and initiation of oxidation reactions under such conditions”
e1“Olives fruits (Olea europaea cv. Frantoio) used for oil extraction were stored in plastic containers at two different temperatures”
Title
Effect of temperature and fruit storage on yield and quality of mechanically extracted olive oil
RC Sharma; V. K. Joshi Journal of Hill Agriculture 2010