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Effects of pasteurisation and storage on quality characteristics of table olives preserved in olive oil

Authors

  • Barbara Lanza,

    Corresponding author
    1. Consiglio per la Ricerca e la sperimentazione in Agricoltura, CRA-OLI Olive Growing and Oil Industry Research Centre, Città Sant'Angelo, PE, Italy
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  • Maria G. Di Serio,

    1. Consiglio per la Ricerca e la sperimentazione in Agricoltura, CRA-OLI Olive Growing and Oil Industry Research Centre, Città Sant'Angelo, PE, Italy
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  • Lucia Giansante,

    1. Consiglio per la Ricerca e la sperimentazione in Agricoltura, CRA-OLI Olive Growing and Oil Industry Research Centre, Città Sant'Angelo, PE, Italy
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  • Giuseppina Di Loreto,

    1. Consiglio per la Ricerca e la sperimentazione in Agricoltura, CRA-OLI Olive Growing and Oil Industry Research Centre, Città Sant'Angelo, PE, Italy
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  • Francesca Russi,

    1. Consiglio per la Ricerca e la sperimentazione in Agricoltura, CRA-OLI Olive Growing and Oil Industry Research Centre, Città Sant'Angelo, PE, Italy
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  • Luciana Di Giacinto

    1. Consiglio per la Ricerca e la sperimentazione in Agricoltura, CRA-OLI Olive Growing and Oil Industry Research Centre, Città Sant'Angelo, PE, Italy
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Summary

Two types of products obtained from the processing of Olea europaea cv ‘Taggiasca’ were monitored: pitted olives and olive paste preserved in monovarietal extra-virgin olive oil of the same variety. The aim of this study was to follow the trends in the main physico-chemical and sensory parameters related to the quality of these table olives and their covering oils, for simulation of the shelf-life conditions. From all of the analyses carried out, it can be concluded that the optimum time of storage of these two products packaged in glass jars at room temperature (between 18 and 25 °C) and under artificial light and away from heat sources is approximately 9 months. After 9 months of storage, the covering oils were greatly affected by the contact with the broken fruit, which was accompanied by reductions in their antioxidant content due to the thermal treatment. The oxidative effects seen through physico-chemical analyses are in agreement with the organoleptic analysis.

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