Effect of Storage Process on the Sugars, Polyphenols, Color and Microbiological Changes in Cracked Manzanilla-Aloreña Table Olives

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• 作者：F. N. Arroyo-Ló ; pez ; M. C. Dur&aacute ; n-Quintana ; C. Romero ; F. Rodrí ; guez-Gó ; mez ; A. Garrido-Fern&aacute ; ndez
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：September 5, 2007
• 年：2007
• 卷：55
• 期：18
• 页码：7434 - 7444
• 全文大小：343K
• 年卷期：v.55,no.18(September 5, 2007)
• ISSN：1520-5118

文摘

The green cracked "seasoned" Manzanilla-Aloreña table olive is a specialty with a high demand whenprepared from fresh fruits; however, when stored fruits are used, the product loses its green color,presents a brownish tone, and loses demand. Different alternative storage systems for preventingsuch changes and preserving the freshness of the fruits were studied, and their effects on sugar,polyphenol, color, and microbiological changes were analyzed. The application of two washing watersin the presence of different compounds before brining markedly decreased the sugar and polyphenolcontents in the flesh, without negatively influencing the color; it also caused the inhibition of yeastsand lactic acid bacteria (except in treatments using sodium metabisulfite and saturated carbon dioxide(CO₂) in the storage olive brines. Salicylic acid inhibited microbial growth during washings and storage.The best long-term color was achieved in the presence of sodium metabisulfite. A combination oftwo washing waters (containing 5% sodium chloride (NaCl) and 0.1% sodium metabisulfite or saturatedCO₂), followed by immersion of the fruits in 15% NaCl brine with 0.1% sodium metabisulfite or brineunder saturated CO₂ added, led to the best storage conditions.