QUALITY OF PICUAL OLIVE FRUITS STORED UNDER CONTROLLED ATMOSPHERES

Olive (Olea europaea cv. Picual) fruits were stored under different co nditions of controlled atmosphere (CA) and temperature. Decay incidenc e for olives kept at ambient temperatures (6-17-degrees-C; 65-70% rela tive humidity) reached nearly 100% after 15-30 days, with a rapid decr ease in all of the quality indexes assayed. The severe loss of water, because of the low relative humidity, caused shriveling. Storage in ai r 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 f irmness. However, this storage system for longer than 30 days resulted in higher incidence of chilling injury and rot.