Sep 23, 2021 · Fermentation processes within olive fruit jeopardize the quality of the extracted oil. Aeration, temperature, and time play a crucial role in attaining the critical threshold at which an aerobic respiration shifts towards anaerobic. In this work, the O2 consumption and CO2 production of olive fruit kept in a closed container at different temperatures (5–45 °C) were measured over 7 h. The