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