Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives.

@article{Martorana2016EffectOT,
  title={Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives.},
  author={A. Martorana and Antonio Alfonzo and L. Settanni and O. Corona and Francesco La Croce and T. Caruso and G. Moschetti and N. Francesca},
  journal={Journal of the science of food and agriculture},
  year={2016},
  volume={96 6},
  pages={
          2004-17
        }
}
  • A. Martorana, Antonio Alfonzo, +5 authors N. Francesca
  • Published 2016
  • Biology, Medicine
  • Journal of the science of food and agriculture
  • BACKGROUND Because of damage caused by mechanical harvesting, the drupes for table olive production are traditionally hand harvested. Until now, no data have been available on the microbiological and chemical features of mechanically harvested drupes during fermentation. RESULTS Drupes mechanically harvested and inoculated with Lactobacillus pentosus OM13 were characterized by the lowest concentrations of potential spoilage microorganisms. On the other hand, drupes mechanically harvested and… CONTINUE READING
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