Effect of CO2 in storage atmosphere on mill olive fruit physiology

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