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Quality of Picual olive fruits stored under controlled atmospheres.

Author(s) : CASTELLANO J. M., GARCÍA J. M., MORILLA A., PERDIGUERO S., GUTIERREZ F.

Type of article: Article

Summary

Olive (cv. Picual) fruits were stored under 5 different conditions of controlled atmosphere temperature and relative humidity. Decay incidence for fruits stored in air at ambient conditions reached almost 100% after 15-30 days. Storage in air at 5 deg C gave the lowest incidence of physiological disorders and decay. Storage at 5 deg C and 3% CO2 + 5% 02 for up to 30 days delayed ripening most, as indicated by retention of green colour and flesh firmness. However, storage for more than 30 days resulted in a higher incidence of chilling injury and decay.

Details

  • Original title: Quality of Picual olive fruits stored under controlled atmospheres.
  • Record ID : 1996-2877
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 41 - n. 4
  • Publication date: 1993

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