Correction: July-August 1990
In “Storage potential of fresh ‘Manzanilla’ olives” by Kader, Nanos, and Kerbel (California Agriculture May-June 1990, page 23 ), the top portion of figure 1 and the bottom portion of figure 2 were printed in error. The corrected figure appear below.
Fig. 1. Respiration and ethylene production rates of green and black ‘Manzanillo’ olives kept at 68°F for 25 days
Fig. 2. Changes in flesh firmness (1 lb force = 4.448 Newtons) and skin color of ‘Manzanillo’ olives during storage at three temperatures for 12 weeks (photo on back cover shows color rating samples).