Akademik Veri Yönetim Sistemi
JOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE, cilt.75, sa.1, ss.85-90, 2006 (SCI-Expanded)
This Study was carried Out With fresh olives 'Gemlik' that were to be processed as a table black cultivar. Following harvest, the olives were transferred to a cold storage facility within a few hours and placed in plastic trays. The olives were stored at 5 +/- 0.5 degrees C and 90-95% RH for 9 weeks under different controlled atmosphere (CA) combinations in plastic cells. During the period, physical and chemical analyses were conducted oil samples at 3-week intervals. Our results indicate that olives can be stored, with acceptable quality losses for 6 weeks especially under 2% CO2: 2% O-2: 96% N-2 CA. This situation may be beneficial for the prevention of chilling injury, the preservation of olives in the processing plant and the reduction of waste water.