Olives are one of the oldest food products in human civilization. Over the centuries,
numerous methods have been developed to transform olives from a bitter drupe into an …

Purpose of review: This paper reviews studies on the effects of preharvest spray treatments
on the postharvest quality and storage potential of fruits, with the objective of summarising …

Harvest timing of oil olives is important for oil quality. Concerning the specific features of
each cultivar, physiological and quality characteristics during ripening of Koroneiki olives …

Three different high performance liquid chromatography columns were accessed for
phenolic compounds (PC) separation in the hydrophilic fraction of extra virgin olive oil …

Fruit quality at the time of harvest is very important for maximum postharvest storage and
shelf life. Postharvest quality and storage life potential of fruits can be manipulated by certain …

Heaping is an unavoidable process before olive milling, and its duration significantly affects
the olive quality. However, there is limited research on the quality changes of olive fruits on a …

This study aimed to investigate the firmness retention by ethylene treatment in olive fruit, as
observed earlier. Ethylene concentrations up to 1000 μL L− 1 were applied to dark green …

The influence of maturation of different olive fruit varieties and the effect of these olives
fermented at room temperature in a spontaneous fermentation were studied. Also, table …

Quality attributes were investigated in fresh Greek black table 'Kalamon'olives prior to
processing. Fruit weight, dimensions, respiration and ethylene production rates, firmness …

Bananas rapidly undergo physiological deterioration after harvest owing to their climacteric
and perishable nature causing significant economic yield loss. Thus, the adoption of …