TY - JOUR AU - García Martos, J. María PY - 1993/04/30 Y2 - 2024/03/28 TI - Effect of CO2 in storage atmosphere on mill olive fruit physiology JF - Grasas y Aceites JA - Grasas aceites VL - 44 IS - 2 SE - Research DO - 10.3989/gya.1993.v44.i2.1101 UR - https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1101 SP - 81-84 AB - Olive fruits (<i>Olea europaea</i>) used for oil production were stored at 5 °C and four different atmospheres (%CO<sub>2</sub>/%O<sub>2</sub>/%N<sub>2</sub>: 0/21/78; 5/20/75; 10/19/71 and 20/17/63). At 5 °C the enrichment of the storage atmosphere with > 5% CO<sub>2</sub> 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. ER -