Grasas y Aceites, Vol 44, No 2 (1993)

Effect of CO2 in storage atmosphere on mill olive fruit physiology


https://doi.org/10.3989/gya.1993.v44.i2.1101

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

Abstract


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.

Keywords


Carbon dioxide; Olea europaea; Olive; Refrigeration; Storage

Full Text:


PDF


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

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es