Effect of CO2 in storage atmosphere on mill olive fruit physiology

Authors

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

DOI:

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

Keywords:

Carbon dioxide, Olea europaea, Olive, Refrigeration, Storage

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.

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Published

1993-04-30

How to Cite

1.
García Martos JM. Effect of CO2 in storage atmosphere on mill olive fruit physiology. grasasaceites [Internet]. 1993Apr.30 [cited 2022Dec.10];44(2):81-4. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1101

Issue

Section

Research

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