Olives
Recommended
Conventional cooling
Dynamic Cooling
Pre-cooling
De-greening
Ripening
General Tips for Olives
| Storage temperature | Relative Humidity (RH) | Duration | Pre-cooling | Sensitivity to ethylene | Ethylene Production | Controlled Atmosphere |
|---|---|---|---|---|---|---|
|
Storage temperature:
2 °C
|
Relative Humidity (RH):
85 % – 90 %
|
Duration:
8 – 10 months
|
Pre-cooling:
Not required
|
Sensitivity to ethylene:
Low
|
Ethylene Production:
Very low
|
Controlled Atmosphere:
Optional
|
Storage Temperature: It is recommended to maintain approximately 2 °C. |
Moderate Humidity: Choose a cooler with minimal air–product temperature differential (ΔT). |
Storage Duration: Recommended up to 8 to 10 months under proper conditions. |
Controlled Atmosphere: Optional—may be used for long-term storage but evaluate cost-benefit. |
Ozone: Placement of ozone generator is advised to control microbial load and maintain hygienic conditions. |
Ventilation & Air Recirculation: Use inverter-driven fans for uniform air distribution and continuous circulation. |
IMPORTANT TIPS
- Avoid temperature fluctuations to prevent quality degradation.
- Ensure full cold chain from processing to storage.
- Perform thorough cleaning and disinfection of chambers before use.
- Use suitable packing and maintain hygiene to extend shelf life.