CHARACTERIZATION OF “WHITE POINTS” IN GREEN OLIVES

Authors

  • EDLEIDE MARIA FREITAS PIRES Universidade Federal de Pernambuco
  • CARLOS PIRES DE FREITAS Universidade Federal de Pernambuco

DOI:

https://doi.org/10.5380/cep.v12i2.14244

Keywords:

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

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.

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How to Cite

PIRES, E. M. F., & FREITAS, C. P. D. (1994). CHARACTERIZATION OF “WHITE POINTS” IN GREEN OLIVES. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 12(2). https://doi.org/10.5380/cep.v12i2.14244

Issue

Vol. 12 No. 2 (1994)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.