Abstract
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°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 on 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% O2: 96% N2 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.
