Determination of the proper period of harvest for the preparation of Spanish style edible olives
1980
Vamboukas, D. | Kyritsakis, A. | Koutsautakis (Subtropical Plants and olive Trees Institute, Chania (Greece))
In experiments that took place in the Subtropical Plants and Olive Trees Institute in Chania during an eight year (1970-78) period, the proper harvest period was studied for six different cultivars of edible olives, used for the preparation of Spanish style edible olives. These cultivars were "Manzanilla", "Gordal", "Konservolia", "Karydolia", "Kalokerida" and "Amygdalolia". It was observed in all cultivars that the sugars were decreasing with the progress of the fruit maturity. The most proper period of harvest for all cultivars, with respect to the fruit growth, the hardness and the sugar content, was determined around the middle of September for Chania. The average content at this period was 3.72%, 3.66%, 3.50%, 3.37%, 2.81% and 2.57% for the cultivars "Manzanilla", "Kalokerida", "Gordal", "Konservolia", "Amygdalolia" and "Karydolia", respectively. Olives of the cultivar "Konservolia" which were prepared in September were fermented better than the ones prepared in October
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