Avaliação da maturação em azeitona Cobrançosa e Galega vulgar com recurso a diferentes metodologias baseadas na cor dos frutos

This work aims to study three methods to evaluate the olive ripening state based on the colour changes of ‘Cobrançosa’ and ‘Galega Vulgar’ fruits, in early ripening. The relation between colour change and fat content was also performed. The methods under study were: IM – ripening index (Jaén) (with...

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Bibliographic Details
Main Author: Peres, F. (author)
Other Authors: Ramos, A. (author), Vitorino, C. (author), Gouveia, C. (author), Ferreira-Dias, Suzana (author), Louro Martins, Luisa (author)
Format: conferenceObject
Language:por
Published: 2013
Subjects:
ripening index
color index
virgin olive oil
fat content
harvest date
Online Access:http://hdl.handle.net/10400.5/5725
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/5725

Internet

http://hdl.handle.net/10400.5/5725

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