Effect of CO2 in storage atmosphere on mill olive fruit physiology
| Autor: | J. María García Martos |
|---|---|
| Jazyk: | English<br />Spanish; Castilian |
| Rok vydání: | 1993 |
| Předmět: | |
| Zdroj: | Grasas y Aceites, Vol 44, Iss 2, Pp 81-84 (1993) |
| Druh dokumentu: | article |
| ISSN: | 0017-3495 1988-4214 |
| DOI: | 10.3989/gya.1993.v44.i2.1101 |
| Popis: | 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. |
| Databáze: | Directory of Open Access Journals |
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