Controlled atmosphere storage of fresh black 'Gemlik' olives
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Date
2006-01
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Journal ISSN
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Publisher
Japanese Society for Horticultural Science
Abstract
This study was carried out with fresh olives 'Gemlik' that were to be processed as a table black cultivar. Following harvest, the olives were transferred to a cold storage facility within a few hours and placed in plastic trays. The olives were stored at 5 +/- 0.5 degrees C and 90-95% RH for 9 weeks under different controlled atmosphere (CA) combinations in plastic cells. During the period, physical and chemical analyses were conducted oil samples at 3-week intervals. Our results indicate that olives can be stored, with acceptable quality losses for 6 weeks especially under 2% CO2: 2% O-2: 96% N-2 CA. This situation may be beneficial for the prevention of chilling injury, the preservation of olives in the processing plant and the reduction of waste water.
Description
Keywords
Agriculture, Controlled atmosphere, Cold storage, Chilling injury, Wastewater, Olive, Oleaceae, Oil, Cytokinins, Fruits, Quality, Manzanillo olives
Citation
Özer, M. H. vd. (2006). ''Controlled atmosphere storage of fresh black 'Gemlik' olives''. Journal of the Japanese Society for Horticultural Science, 75(1), 85-90.