EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE SHELF LIFE OF NATURAL GREEN TABLE OLIVES

• Published in: Italian journal of food science Vol. 30; no. 2; p. 414
• Main Authors: Lombardi, S.J, Macciola, V, Iorizzo, M, de Leonardis, A
• Format: Journal Article
• Language: English
• Published: Pinerolo Chiriotti Editori S.r.l 01-01-2018; Codon Publications
• Subjects: Brines; Cold; Enzymes; Fatty acids; Fermentation; Food; Laboratories; Microorganisms; Oleaceae; Olive oil; Olives; Packaging; Phenols; Physiological aspects; Shelf life; Sodium chloride; Sodium hydroxide; Spoilage; Storage; Storage conditions; Vacuum; Vacuum bags
• ISSN: 1120-1770; 2239-5687
• DOI: 10.14674/IJFS-1029

The aim of this research is to study the effects of different storage conditions on Spanish (alkaline debittering) and natural (directly brined) green olives. Laboratory-processed olives were stored in 6% brine or in a vacuum bag without brine, at 6 or 20[degrees]C. After 18 months, natural olives showed higher microbial and olive oil stability than NaOH-treated olives. The lower pH (<4.80) and higher total phenol content (0.2 g/100 g wet pulp) influenced positively the long shelf life of natural olives. The packaging in 6% NaCl brine and in a vacuum bag stored at 20[degrees]C gave better performance, while growth of psychrophilic spoilage bacteria occurred at cold temperature. Keywords: microbial count, natural green olives, oil oxidation, phenols, sensory profile