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 q...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1993-04, Vol.41 (4), p.537-539 |
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| container_end_page | 539 |
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| container_issue | 4 |
| container_start_page | 537 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 41 |
| creator | Castellano, Jose M Garcia, Jose M Morilla, Ana Perdiguero, Salud Gutierrez, Francisca |
| description | 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 |
| doi_str_mv | 10.1021/jf00028a005 |
| format | Article |
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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. 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Psychology ; MADURAMIENTO ; MURISSAGE ; OLIVE ; OXIGENO ; OXYGENE ; PERDIDAS POR ALMACENAMIENTO ; PERTE AU STOCKAGE ; STOCKAGE ; STOCKAGE EN ATMOSPHERE CONTROLEE</subject><ispartof>Journal of agricultural and food chemistry, 1993-04, Vol.41 (4), p.537-539</ispartof><rights>1993 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a351t-dc087dd73c5932703614596db832a67ff6dc7a4889a8df8c8a10803c51e600783</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf00028a005$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf00028a005$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4873233$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Castellano, Jose M</creatorcontrib><creatorcontrib>Garcia, Jose M</creatorcontrib><creatorcontrib>Morilla, Ana</creatorcontrib><creatorcontrib>Perdiguero, Salud</creatorcontrib><creatorcontrib>Gutierrez, Francisca</creatorcontrib><title>Quality of picual olive fruits stored under controlled atmospheres</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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</description><subject>ACEITUNA</subject><subject>ALMACENAMIENTO</subject><subject>ALMACENAMIENTO EN ATMOSF CONTROL</subject><subject>BIODETERIORATION</subject><subject>BIODETERIORO</subject><subject>Biological and medical sciences</subject><subject>DIOXIDO DE CARBONO</subject><subject>DIOXYDE DE CARBONE</subject><subject>Food industries</subject><subject>FRIO</subject><subject>FROID</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>MADURAMIENTO</subject><subject>MURISSAGE</subject><subject>OLIVE</subject><subject>OXIGENO</subject><subject>OXYGENE</subject><subject>PERDIDAS POR ALMACENAMIENTO</subject><subject>PERTE AU STOCKAGE</subject><subject>STOCKAGE</subject><subject>STOCKAGE EN ATMOSPHERE CONTROLEE</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1993</creationdate><recordtype>article</recordtype><recordid>eNptkL1PwzAQxS0EEqUwsTFlQGJAATuOY2eEAgVUiaK2s3X4A1LSuLITRP97XAVVDEyne-93T3eH0CnBVwRn5HppMcaZAIzZHhoQluGUESL20SDKJBWsIIfoKIRlxATjeIBuXzuoq3aTOJusKxWbxNXVl0ms76o2JKF13uika7TxiXJN611dRwHalQvrD-NNOEYHFupgTn7rEC0e7uejx3TyMn4a3UxSoIy0qVZYcK05VaykGce0IDkrC_0maAYFt7bQikMuRAlCW6EEECxwpIkpMOaCDtFln6u8C8EbK9e-WoHfSILl9nz55_xIn_f0GoKC2npoVBV2I7ngNKM0YmmPVaE13zsb_KcsOOVMzqczSe6ex6PxlMntEmc9b8FJePcxcjErc8oJKaJ50Zuggly6zjfxH_9u9wN_dXzt</recordid><startdate>19930401</startdate><enddate>19930401</enddate><creator>Castellano, Jose M</creator><creator>Garcia, Jose M</creator><creator>Morilla, Ana</creator><creator>Perdiguero, Salud</creator><creator>Gutierrez, Francisca</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19930401</creationdate><title>Quality of picual olive fruits stored under controlled atmospheres</title><author>Castellano, Jose M ; Garcia, Jose M ; Morilla, Ana ; Perdiguero, Salud ; Gutierrez, Francisca</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a351t-dc087dd73c5932703614596db832a67ff6dc7a4889a8df8c8a10803c51e600783</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1993</creationdate><topic>ACEITUNA</topic><topic>ALMACENAMIENTO</topic><topic>ALMACENAMIENTO EN ATMOSF CONTROL</topic><topic>BIODETERIORATION</topic><topic>BIODETERIORO</topic><topic>Biological and medical sciences</topic><topic>DIOXIDO DE CARBONO</topic><topic>DIOXYDE DE CARBONE</topic><topic>Food industries</topic><topic>FRIO</topic><topic>FROID</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>MADURAMIENTO</topic><topic>MURISSAGE</topic><topic>OLIVE</topic><topic>OXIGENO</topic><topic>OXYGENE</topic><topic>PERDIDAS POR ALMACENAMIENTO</topic><topic>PERTE AU STOCKAGE</topic><topic>STOCKAGE</topic><topic>STOCKAGE EN ATMOSPHERE CONTROLEE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Castellano, Jose M</creatorcontrib><creatorcontrib>Garcia, Jose M</creatorcontrib><creatorcontrib>Morilla, Ana</creatorcontrib><creatorcontrib>Perdiguero, Salud</creatorcontrib><creatorcontrib>Gutierrez, Francisca</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Castellano, Jose M</au><au>Garcia, Jose M</au><au>Morilla, Ana</au><au>Perdiguero, Salud</au><au>Gutierrez, Francisca</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quality of picual olive fruits stored under controlled atmospheres</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1993-04-01</date><risdate>1993</risdate><volume>41</volume><issue>4</issue><spage>537</spage><epage>539</epage><pages>537-539</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>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</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf00028a005</doi><tpages>3</tpages></addata></record> |
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| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 1993-04, Vol.41 (4), p.537-539 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_crossref_primary_10_1021_jf00028a005 |
| source | ACS Publications |
| subjects | ACEITUNA ALMACENAMIENTO ALMACENAMIENTO EN ATMOSF CONTROL BIODETERIORATION BIODETERIORO Biological and medical sciences DIOXIDO DE CARBONO DIOXYDE DE CARBONE Food industries FRIO FROID Fruit and vegetable industries Fundamental and applied biological sciences. Psychology MADURAMIENTO MURISSAGE OLIVE OXIGENO OXYGENE PERDIDAS POR ALMACENAMIENTO PERTE AU STOCKAGE STOCKAGE STOCKAGE EN ATMOSPHERE CONTROLEE |
| title | Quality of picual olive fruits stored under controlled atmospheres |
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