Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/24247
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dc.date.accessioned2022-01-24T08:53:22Z-
dc.date.available2022-01-24T08:53:22Z-
dc.date.issued2006-01-
dc.identifier.citationÖzer, M. H. vd. (2006). ''Controlled atmosphere storage of fresh black 'Gemlik' olives''. Journal of the Japanese Society for Horticultural Science, 75(1), 85-90.en_US
dc.identifier.issn1882-3351-
dc.identifier.issn1880-358X-
dc.identifier.urihttps://doi.org/10.2503/jjshs.75.85-
dc.identifier.urihttps://www.jstage.jst.go.jp/article/jjshs/75/1/75_1_85/_article-
dc.identifier.urihttp://hdl.handle.net/11452/24247-
dc.description.abstractThis study was carried out with fresh olives 'Gemlik' that were to be processed as a table black cultivar. Following harvest, the olives were transferred to a cold storage facility within a few hours and placed in plastic trays. The olives were stored at 5 +/- 0.5 degrees C and 90-95% RH for 9 weeks under different controlled atmosphere (CA) combinations in plastic cells. During the period, physical and chemical analyses were conducted oil samples at 3-week intervals. Our results indicate that olives can be stored, with acceptable quality losses for 6 weeks especially under 2% CO2: 2% O-2: 96% N-2 CA. This situation may be beneficial for the prevention of chilling injury, the preservation of olives in the processing plant and the reduction of waste water.en_US
dc.language.isoenen_US
dc.publisherJapanese Society for Horticultural Scienceen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAtıf Gayri Ticari Türetilemez 4.0 Uluslararasıtr_TR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectAgricultureen_US
dc.subjectControlled atmosphereen_US
dc.subjectCold storageen_US
dc.subjectChilling injuryen_US
dc.subjectWastewateren_US
dc.subjectOliveen_US
dc.subjectOleaceaeen_US
dc.subjectOilen_US
dc.subjectCytokininsen_US
dc.subjectFruitsen_US
dc.subjectQualityen_US
dc.subjectManzanillo olivesen_US
dc.titleControlled atmosphere storage of fresh black 'Gemlik' olivesen_US
dc.typeArticleen_US
dc.identifier.wos000234753300013tr_TR
dc.identifier.scopus2-s2.0-32944475967tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Tarım Ekonomisi Bölümü.tr_TR
dc.identifier.startpage85tr_TR
dc.identifier.endpage90tr_TR
dc.identifier.volume75tr_TR
dc.identifier.issue1tr_TR
dc.relation.journalJournal of the Japanese Society for Horticultural Scienceen_US
dc.contributor.buuauthorÖzer, Mecit Hakan-
dc.contributor.buuauthorAkbudak, Bülent-
dc.contributor.buuauthorÇetin, Bahattin-
dc.contributor.researcheridAAH-4101-2021tr_TR
dc.subject.wosHorticultureen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.indexed.pubmedPubmeden_US
dc.wos.quartileQ4en_US
dc.contributor.scopusid55412519000tr_TR
dc.contributor.scopusid56253171700tr_TR
dc.contributor.scopusid56186371400tr_TR
dc.subject.scopusVirgin Olive Oil; Oleuropein; Elenolic Aciden_US
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