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- Morales‐Sillero, Ana, et al. Show all 8 Authors
- European journal of lipid science and technology 2018 v.120 no.6 pp. e1800008
- color; cooperatives; crossing; cultivars; fermentation; firmness; fruits; genotype; industry; lactic acid bacteria; lipid content; new variety; olive oil; olives; raw fruit; raw materials
- ... Thirty‐three new genotypes coming from a table olive cross‐breeding program are evaluated to assess their adaptability to standard processes, namely Spanish‐style and black ripe olives. Different physical and chemical parameters are evaluated in fresh fruits, processed olives, and brines. Most of these traits exhibit large variability among all genotypes and within each cross. Seven new genotypes, ...