Analysis of heaping-induced decline in olive quality: insights from integrated analysis between phenotypic traits and gene expression profiles.

Abstract excerpt

Heaping is an unavoidable process before olive milling, and its duration significantly affects the olive quality. However, there is limited research on the quality changes of olive fruits on a short-time scale. To gain a better understanding of the molecular mechanisms underlying postharvest deterioration of olives, this study piled olives at room temperature and extracted oil at 0, 8, 24, 48 and 72 h to analyze...

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