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Correction: July-August 1990

California Agriculture > Volume 44 > Number 4  > correction 

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California Agriculture 44(4):32-32.

Published July 01, 1990

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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.

Respiration and ethylene production rates of green and black ‘Manzanillo’ olives kept at 68°F for 25 days

Fig. 1. Respiration and ethylene production rates of green and black ‘Manzanillo’ olives kept at 68°F for 25 days

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).

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).

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Correction: July-August 1990

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Correction: July-August 1990

California Agriculture > Volume 44 > Number 4  > correction 

< Previous | Table of Contents  

< Previous | Table of Contents  

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

Editors

Publication Information

California Agriculture 44(4):32-32.

Published July 01, 1990

PDF  |  Citation  |  Permissions

Full text

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.

Respiration and ethylene production rates of green and black ‘Manzanillo’ olives kept at 68°F for 25 days

Fig. 1. Respiration and ethylene production rates of green and black ‘Manzanillo’ olives kept at 68°F for 25 days

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).

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).

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