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The effect of hypoxic and CO2-enriched atmospheres on olive ripening and oil quality.

Author(s) : GARDIMAN M., TONUTTI P., PIZZALE L., et al.

Summary

Olive fruits were maintained for 11 days at 7 °C in streams of air, ultra low (lower than 1%) oxygen (ULO), or high (higher than 30%) CO2 concentrations. Controlled-atmosphere storage was effective in delaying the ripening process. The oil obtained from stored olives showed, regardless of the treatment type, higher acidity and peroxide values than those for the oil extracted from nonstored olives. The lowest panel test scores were assigned to oils extracted from olives from ULO and high CO2 treatments.

Details

  • Original title: The effect of hypoxic and CO2-enriched atmospheres on olive ripening and oil quality.
  • Record ID : 2000-2626
  • Languages: English
  • Publication date: 1999
  • Source: Source: Acta Hortic./Proc. int. Symp. Olive Grow., Chania
    n. 474; vol. 2; 525-528; 6 ref.

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