2022-01-242022-01-242006-01Özer, M. H. vd. (2006). ''Controlled atmosphere storage of fresh black 'Gemlik' olives''. Journal of the Japanese Society for Horticultural Science, 75(1), 85-90.1882-33511880-358Xhttps://doi.org/10.2503/jjshs.75.85https://www.jstage.jst.go.jp/article/jjshs/75/1/75_1_85/_articlehttp://hdl.handle.net/11452/24247This 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.eninfo:eu-repo/semantics/openAccessAgricultureControlled atmosphereCold storageChilling injuryWastewaterOliveOleaceaeOilCytokininsFruitsQualityManzanillo olivesArticle0002347533000132-s2.0-329444759678590751HorticultureVirgin Olive Oil; Oleuropein; Elenolic Acid