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Structural changes of triacylglycerol and diacylglycerol fractions during olive drupe ripening

✍ Scribed by Lina Cossignani; Maria Stella Simonetti; P. Damiani

Book ID
105900715
Publisher
Springer
Year
2001
Tongue
English
Weight
129 KB
Volume
212
Category
Article
ISSN
0044-3026

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During the ripening cycle of Frantoio and L eccino olive varieties, the respiration rate of drupes was measured, giving the respiratory curve of fruits. This curve, for both varieties, dropped to a minimum point towards the end of November (a few days earlier for the L eccino variety) followed by a