Effect of Duration of Olive Storage on some quantitative characteristics of fruit and oil quality of two olive cultivars

Document Type : Original Article

Authors

• Esmaeil khaleghi ¹
• Aref Vahdani ²
• Noorollah Moallemi ³

¹ Associate Professor, Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran

² Master's degree student, Department of Horticultural Sciences, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran

³ Professor,, Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran

Keywords

• Acidity
• Chlorophyll
• Extinction coefficient
• Fatty acids Total phenol