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Fruit Quality |
- 2008: Evaluation of Antioxidants and Preharvest Plant Growth Regulators to Reduce Physical Damage and Improve Firmness in 'Manzanillo' Olives (pdf)
Kitren Glozer, Dept. of Plant Sciences, UC Davis, Bill Krueger, UCCE Tehama and Glenn Cos. and Louise Ferguson, UCCE Dept. of Plant Sciences, UC Davis,
Chemical agents to reduce browning and increase firmness were tested; the greatest reduction in browning was observed with sodium hydroxide. Experiments using a colormetric tools for injury assessment were conducted. - 2007: Evaluation of Antioxidants to Reduce Physical Damage in ‘Manzanillo’ Olives (pdf)
Kitren Glozer and Louise Ferguson, Dept. of Plant Sciences, UC Davis, Rich Rosecrance, CSU Chico, Bill Kreuger, UCCE Tehama and Glenn Counties and Jackie Burns, Univ. of Florida
Evaluation of treatments of ascorbic acid, and two commercial postharvest treatments (ETOX and DPA) to olives subjected to physical damage simulating mechanical harvest. ETOX and DPA drenches appeared the most promising. - 2006: Evaluation of Antioxidants to Reduce Physical Damage in ‘Manzanillo’ Olives in 2006 (pdf)
Kitren Glozer and Louise Ferguson, Dept. of Plant Sciences, UC Davis, Bill Kreuger, UCCE Tehama and Glenn Co. and Jackie Burns, Univ. of Florida, S.Smail, M.Anderson, J.Nunes and D.Valleza, CSU Chico
Evaluation of various antioxidant treatments on olives subjected to physical damage simulating mechanical harvest. Ascorbic acid as a drench appeared the most promising. |