Biblioteca Digital
de Periódicos
da Universidade Federal do Paraná

 

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CHARACTERIZATION OF “WHITE POINTS” IN GREEN OLIVES

EDLEIDE MARIA FREITAS PIRES, CARLOS PIRES DE FREITAS

Abstract


According to the literature, the defect classified as "white point" in green olives is caused by Yeasts and Lactobacillus plantarum development under the skin of the fruit. Aiming to explain the problem it was analysed damaged products wich showed.the defect. lt was concluded that besides Yeasts and Lactobacillus plantarum, another Bacillusspecies can developed the same problem.

Keywords


AZEITONAS VERDES - CARACTERIZAÇÃO E PONTOS BRANCOS. GREEN OLIVES - WHITE POINTS.



DOI: http://dx.doi.org/10.5380/cep.v12i2.14244

 

Biblioteca Digital de Periódicos da Universidade Federal do Paraná
ISSN 2764-9792
E-mail: bdp@ufpr.br

 

Colaboração:
Sistema de Bibliotecas Agência de Tecnologia da Informação e Comunicação


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Universidade Federal do Paraná