Effect of CO2 in storage atmosphere on mill olive fruit physiology

Effect of CO2 in storage atmosphere on mill olive fruit physiology

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 diso...

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Bibliographic Details
Main Author: J. María García Martos
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 1993-04-01
Series:Grasas y Aceites
Subjects:
carbon dioxide
olea europaea
olive
refrigeration
storage
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1101
id doaj-cb8e10ba03144bec9dd4ce99f4847c14
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spelling doaj-cb8e10ba03144bec9dd4ce99f4847c142021-05-05T07:28:35ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141993-04-01442818410.3989/gya.1993.v44.i2.11011082Effect of CO2 in storage atmosphere on mill olive fruit physiologyJ. María García Martos0Instituto de la Grasa y sus Derivados (CSIC)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.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1101carbon dioxideolea europaeaoliverefrigerationstorage
collection DOAJ
language English
format Article
sources DOAJ
author J. María García Martos
spellingShingle J. María García Martos
Effect of CO2 in storage atmosphere on mill olive fruit physiology
Grasas y Aceites
carbon dioxide
olea europaea
olive
refrigeration
storage
author_facet J. María García Martos
author_sort J. María García Martos
title Effect of CO2 in storage atmosphere on mill olive fruit physiology
title_short Effect of CO2 in storage atmosphere on mill olive fruit physiology
title_full Effect of CO2 in storage atmosphere on mill olive fruit physiology
title_fullStr Effect of CO2 in storage atmosphere on mill olive fruit physiology
title_full_unstemmed Effect of CO2 in storage atmosphere on mill olive fruit physiology
title_sort effect of co2 in storage atmosphere on mill olive fruit physiology
publisher Consejo Superior de Investigaciones Científicas
series Grasas y Aceites
issn 0017-3495
1988-4214
publishDate 1993-04-01
description 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.
topic carbon dioxide
olea europaea
olive
refrigeration
storage
url http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1101
work_keys_str_mv AT jmariagarciamartos effectofco2instorageatmosphereonmillolivefruitphysiology
_version_ 1721469756693807104

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