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Development of a dry matter maturity index for olive (Olea europaea)

Development of a dry matter maturity index for olive (Olea europaea)

New Zealand Journal of Crop and Horticultural Science 31(3): 269-276

ISSN/ISBN: 0114-0671

DOI: 10.1080/01140671.2003.9514261

A method for calculating dry matter percentage of olive (Olea europaea) was developed as a potential means of assisting growers to determine optimal harvest time. The method was based on the microwave dry matter test commonly used in the avocado industry. Dry matter percentage was correlated with fruit oil content. Although the relationship was not a strong one, it was a better indicator of oil content than the commonly used colour index.

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Accession: 003708706

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