ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

CA-storage of mill olives.

Garcia, J. M.; Castellano, J. M.; Morilla, A.; Perdiguero, S.; Gutierrez, F.; Albi, M. A.;

Cost 94. The post-harvest treatment of fruit and vegetables: controlled atmosphere storage of fruit and vegetables. Proceedings of a workshop, Milan, Italy, 22-23 Apr. 1993. Year: 1994 Pages: 83-87 Ref: 4 ref.

1994

บทคัดย่อ

ABSTRACT :

Olives (cv. Picual) were stored under 3 controlled atmosphere (CA) storage regimes at 5 deg C (20% O2 + 77% N2 + 3% CO2, 5% O2 + 92% N2 + 3% CO2, and 5% O2 + 94% N2 + <1% CO2) and in air at 5 deg C or at ambient temp. (6-17 deg C). Postharvest losses for fruits stored at ambient conditions reached 100% after 15-30 d, coinciding with a rapid decrease in all the quality variables assessed. Initial values of quality parameters in both fruits and the oils extracted from them were retained better at 5 deg C than at ambient temp. At 5 deg C, decreasing the O2 concn to 5% gave the best results in terms of skin colour retention, skin firmness and titratable acidity of the oils extracted from the stored fruits, but resulted in a higher incidence of storage decay than storage in air at 5 deg C after 60 d. At the same temp., increasing the CO2 level to 3% did not afford additional advantages over cold storage in air; on the contrary, oil extracted from fruits stored in 3% CO2 showed higher titratable acidi

ty, lower stability and lower sensorial quality than oil from fruits stored in air at 5 deg C or in <1% CO2.