Pre-cooling and cold storage of olives (cv Picual) in containers with a capacity of 400 kg




Conservation, Harvesting system, Olea europaea, Quality, Small producers


The cooling of olives stored in containers with a capacity of 400 kg risk accumulation of respiration heat and subsequent fruit deterioration. Pre-cooling the fruit to 5 °C before cold storage was studied as a possible solution to overcome this obstacle. The fruit temperature within the containers was recorded daily for 14 days and oil was extracted at days 0, 4, 8, and 14. A second experiment evaluated a rapid pre-cooling procedure at -18 °C for 3 min. No significant alterations at the level of the examined parameters were recorded. The internal temperature of the control container declined and stabilized at around 12 °C. The temperature of the pre-cooled fruit increased to up to 8 °C. The examined parameters showed no significant alterations in either experiment and the rapid pre-cooling treatment did not lead to any visible ‘chill injuries’. A pre-cooling treatment at 5 °C was successfully introduced at the farm of a small producer.


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How to Cite

Plasquy E, Florido M, Sola-Guirado R, García Martos J. Pre-cooling and cold storage of olives (cv Picual) in containers with a capacity of 400 kg. Grasas aceites [Internet]. 2022Sep.8 [cited 2024Mar.4];73(3):e467. Available from:




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