Vol. 70 No: 6

Title:
Respiration and Physicochemical Changes in Harvested Olive Fruits

Authors:
P. GARCIA, M. BRENES, C. ROMERO and A. GARRIDO

pp: 925-934

Abstract:
The effects of short storage time (up to two days), temperature and degree of ripeness on respiration rate, sugar metabolism and physicochemical characteristics of ‘Manzanilla’ and ‘Gordal’ olives (Olea europaea L.) were studied. Respiration rate declined rapidly during the first day and slowly from then. This decrease depended highly on the experimental temperature (10–40°C). Loss in firmness and weight of fruits increased at higher temperatures. The respiratory quotient was around 1 at harvest and declined parallel to the respiration rate for 2 d. Mannitol was the first sugar metabolized at all temperatures, followed by fructose. Glucose concentration decreased only with cv. Gordal and the highest temperature. Thus the metabolism of sugars by olives does not interfere with the further industrial fermentation processes which are based on the use of glucose as the main fermentable substrate. Loss of weight, colour changes and respiratory activity increased as more mature olives were used.

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