RESPIRATION AND PHYSICOCHEMICAL CHANGES IN HARVESTED OLIVE FRUITS

The effects of short storage time (up to two days), temperature and de gree of ripeness on respiration rate, sugar metabolism and physicochem ical characteristics of 'Manzanilla' and 'Gordal' olives (Olea europae a L.) were studied. Respiration rate declined rapidly during the first day and slowly from then. This decrease depended highly on the experi mental temperature (10-40 degrees C). Loss in firmness and weight of f ruits increased at higher temperatures. The respiratory quotient was a round 1 at harvest and declined parallel to the respiration rate for 2 d. Mannitol was the first sugar metabolized at all temperatures, foll owed by fructose. Glucose concentration decreased only with cv. Gordal and the highest temperature. Thus the metabolism of sugars by olives does not interfere with the further industrial fermentation processes which are based on the use of glucose as the main fermentable substrat e. Loss of weight, colour changes and respiratory activity increased a s more mature olives were used.