Grasas y Aceites, Vol 44, No 2 (1993)

Effect of CO2 in storage atmosphere on mill olive fruit physiology

J. María García Martos
Instituto de la Grasa y sus Derivados (CSIC), Spain


Olive fruits (Olea europaea) used for oil production were stored at 5 °C and four different atmospheres (%CO2/%O2/%N2: 0/21/78; 5/20/75; 10/19/71 and 20/17/63). At 5 °C the enrichment of the storage atmosphere with > 5% CO2 concentrations produced a proportional increase of the physiological disorder occurring in stored fruits. This occurrence had a strong relationship with the appearance of fruit decay. Simple refrigeration at 5 °C was sufficient to maintain the same degree of ripening of olive fruits for 60 days. However, a longer period of storage at 5 °C originated a remarkable incidence of chilling injuries in the fruits.


Carbon dioxide; Olea europaea; Olive; Refrigeration; Storage

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Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)

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