ISHS Acta Horticulturae 368: International Symposium on Postharvest Treatment of Horticultural Crops
STORAGE OF OLIVES DESTINED FOR OIL EXTRACTION |
| Authors: | J.M. García, F. Gutiérrez, J.M. Castellano, S. Perdiguero, A. Morilla, M.A. Albi |
| Abstract:
The best storage conditions of olive fruits have been investigated during four consecutive seasons to prepare high quality olive oils. This research has included the use of different atmosphere, temperature and packing conditions. At 5 °C, an increase of CO2 ≥3 % or a decrease of O2 in the atmosphere of fruit storage offered no additional advantages over simple refrigeration in air. This system of storage considerably reduced the incidence of postharvest losses compared with the one stored at 8 °C or at ambient temperature (12 ± 4 °C). The oils obtained from olives stored at 5 °C had the best sensorial quality after the longest time of fruit storage, not shorter than 60 days in 2 or 6 kg containers and not shorter than 60 days in 64 kg containers. Storage of fruit in 400 kg containers was effective only for 15 days. | |
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