Respiration of olives stored in sterile water

SummaryRespiration of ‘Hojiblanca’ olives (Olea europaea L.) was much higher when fruits were stored in air than in water under aerobic or anaerobic conditions. A slightly higher respiratory activity was found in fruits stored in aerobic than in fruits stored in anaerobic conditions. Moreover, no significant consumption of organic acids or sugars were detected during storage of olives in water. The intercellular volume diminished in olives stored in aerobic conditions and increased in those stored in anaerobic conditions. This effect was related to the accumulation of CO2 in fruits during respiration and the purging of this gas by air under aerobic conditions.