Storage Temperature and Storage Duration Affect Fruit and Oil Quality of Coratina, Manzanillo and Picual Olives

Abstract

Coratina had the highest linolenic content at the third week while Manzanillo had the highest content after 4 weeks at 5 C. There was no effect of the storage temperature or period on fruit lipids content but generally, the fruits that were stored at 20 C contained lower values.

Cold Storage and Temperature Management of Olive Fruit: The Impact on Fruit Physiology and Olive Oil Quality—A Review

“…'Picual' olive fruit kept at 5 • C maintained the same color during the first 14 days of storage independently of the atmosphere [14]. Similar results were obtained when measuring the color variance among 'Coratina', 'Manzanilla' and 'Picual' olives stored at 5 • C [48], and comparing the 'Arbequina', 'Picual' and 'Verdial' cultivars during 14 days at the same storage temperature [45]. A slight change in color after 7 days of storage of the 'Arbequina' variety was observed, independent of the harvesting method [39].…”

“…No significant differences in water content in black-ripe olive were observed after storage of 2 weeks at 20 • C [26] and neither in the 'Gemlik' variety after 25 days of storage [55]. However, these results were not confirmed by other studies [48,57]. The former authors registered a significant decline in humidity after 1 week when stored at 20 • C, while at 5 and 10 • C this parameter did not change [48].…”

“…In line with the observations of Maxie, storage at 0 • C was neither recommended because of the risk of chilling injuries [3]. In the following decades, the potential to cold storage olive fruit was evaluated and confirmed by Californian [26,28], Australian [29]; Israelian [30], Italian [31][32][33][34][35], Spanish [36][37][38][39][40][41][42][43][44][45][46], Portuguese [47], Egyptian [48], Tunisian [49][50][51][52][53][54], Turkish [55], Iranian [56,57] and Croatian [58] research centers, which used most of the time the local cultivars for their experiments.…”

“…This wider range is partly explained because several studies took the mean maximum day and night temperatures into account or registered the temperatures over longer storages times. A minority of studies used intermediate temperatures of 8 • C [17,18,20] and 10 • C [30,48].…”

“…Each of the studies that used a colorimeter observed a significantly better color for the cold stored olives as compared with the ones kept at room temperature [10,14,20,28,38,39,45,47,48,55,68,69]. This effect became visible from the first week of storage and continued up to 30 days [10].…”