Pre-cooling and cold storage of olives (cv Picual) in containers with a capacity of 400 kg

The cooling of olives stored in containers with a capacity 400 kg risk accumulation respiration heat and subsequent fruit deterioration. Pre-cooling the to 5 °C before cold storage was studied as possible solution overcome this obstacle. temperature within recorded daily for 14 days oil extracted at 0, 4, 8, 14. A second experiment evaluated rapid pre-cooling procedure -18 3 min. No significant alterations level examined parameters were recorded. internal control container declined stabilized around 12 °C. pre-cooled increased up 8 showed no either treatment did not lead any visible ‘chill injuries’. successfully introduced farm small producer.