Olives: Chilling Injury

I’ve had many ask what happens to olives if we get a frost… here is some information about ‘Olive Chilling Injury

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).

o-degrees-chilling-300x137-1

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.

via Olives: Chilling Injury – Postharvest Technology Center – UC Davis.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s