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Keywords:

  • olives;
  • color;
  • brines;
  • acidity;
  • plastic pouches

ABSTRACT

The effects of pouch material (aluminum, plastic), packing pH (3.8,4.3), acidifying compound (lactic, gluconic), and storage temperature were tested on polyphenol content and color of holding brines, surface color, and firmness of ripe olives. Using pouches of plastic films, pH 4.3–4.0 holding solution, and lactic or gluconic acid products with color and texture similar to traditional canned ripe olives were produced. They could be properly stored at room temperature (25°C). As storage temperature rose, color improved but texture was seriously degraded at 50°C.