Optimum Relative Humidity: 85-90%
Benefits of CA: Low O2delays senescence and retards fruit softening Elevated CO2maintains firmness.
Benefits of Ethylene Removal: Olives produce little ethylene but are moderately sensitive to ethylene. Ethylene removal may be useful if hight ambient levels are present.
Special Treatments Before Shipping: None.
Varietal Differences: 'Mission' variety is less sensitive to chilling injury than 'Manzanillo,' which is less chilling-sensitive than 'Ascoloano' and 'Sevillano' olives.
Mixed Loads: Olives can be shipped in mixed loads with temperature- compatible commodities.
Cautions: O2less than 2% can cause off-flavors. CO2greater than 5% may increase the severity of chilling injury if olives are kept at less than 7°C. Chilling injury results in flesh browning.
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