RESPIRATION OF OLIVES STORED IN STERILE WATER

Respiration of 'Hojiblanca' olives (Olea europaea L.) was much higher when fruits were stored in air than in water under aerobic or anaerobi c conditions. A slightly higher respiratory activity was found in frui ts stored in aerobic than in fruits stored in anaerobic conditions. Mo reover, no significant consumption of organic acids or sugars were det ected during storage of olives in water. The intercellular volume dimi nished in olives stored in aerobic conditions and increased in those s tored in anaerobic conditions. This effect was related to the accumula tion of CO2 in fruits during respiration and the purging of this gas b y air under aerobic conditions.