Quality of picual olive fruits stored under controlled atmospheres

Olive (Olea europaea cv. Picual) fruits were stored under different conditions of controlled atmosphere (CA) and temperature. Decay incidence for olives kept at ambient temperatures (6-17 degrees C; 65-70% relative humidity) reached nearly 100% after 15-30 days, with a rapid decrease in all of the quality indexes assayed. The severe loss of water, because of the low relative humidity, caused shriveling. Storage in air at 5 degrees C gave the lowest incidence of physiological disorders and decay. Storage at 5 degrees C and 3% CO2 + 5% O2 for up to 30 days delayed ripening as indicated by retention of green color and flesh firmness. However, this storage system for longer than 30 days resulted in higher incidence of chilling injury and rot