University of California

Fruit Physiological Disorders


Olive: Chilling Injury

Page

Chilling Injury. Olive
Chilling Injury. Olive
Occurrence
The incidence and severity of chilling injury (CI) on fresh olives depend on storage temperature and duration as well as cultivar. The order of susceptibility to CI is Sevillano (most susceptible) - Ascolano - Manzanillo - Mission (least susceptible). Importance: CI can be a major cause of deterioration if fresh olives are stored before processing for longer than 2 weeks at 0°C (32°F), 5 weeks at 2°C (36°F), or 6 weeks at 3°C (38°F).

Symptoms
Internal browning begins in the flesh around the pit and radiates outward toward the skin as time progresses. Skin browning indicates an advanced stage and/or greater severity of CI.

Physiology
CI stimulates respiration and ethylene production rates of fresh olives. Exposure to CO2 levels above 5% aggravates CI, while 2% O2 is beneficial in maintaining flesh firmness and green color of the skin in olives kept at 5°C (41°F) or higher temperatures.

Control

Avoid exposure of fresh olives to temperatures below 5°C (41°F). Ideal storage conditions are 5 to 7.5°C (41 to 45°F) and 90-95% relative humidity.

References
Kader, A. A., G. D. Nanos, and E. L. Kerbel. 1990. Storage potential of fresh ‘Manzanillo' olives. Calif. Agr. 44(3):23-24.

Date

1990

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How to Cite

Author(s) names. Initial publication or update date (located at the bottom). Title. Link to the specific Fruit Physiological Disorders webpage (Accessed date)

Example: Mitchell, F. G., G. Mayer, and A. A. Kader. 1980. Injuries cause deterioration of sweet cherries. California Agiculture 34(3):14-15.

http://ucanr.edu/sites/Postharvest_Technology_Center_/Commodity_Resources/Fruit_Physiological_Disorders/?uid=20&ds=822 (Accessed January 18, 2014).

College of Agricultural & Environmental Sciences
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