SHELF-LIFE DETERMINATION OF UNTREATED GREEN OLIVES CV. CONSERVOLEA PACKED IN POLYETHYLENE POUCHES UNDER DIFFERENT MODIFIED ATMOSPHERES

摘要

Microbiological, physicochemical and organoleptic changes were studied in non-pasteurized samples of untreated green olives cv. Conservolea, stored in polyethylene pouches (HDPE, 60 urn thickness) at 20°C for 180 days under different modified atmospheres (air, vacuum and 40%CO2/30%O2/30%N2). The dominant microbial flora consisted of lactic acid bacteria and yeasts. Olives presented a progressive loss in fruit firmness and color with time as judged by texture readings and L*, a* and b* values respectively. In the end of the storage period, olives packed in aerobic conditions and 40%CO2/30%O2/30%N2 presented the lower firmness, acidic taste and overall eating quality. The best quality characteristics were maintained in vacuum packed olives.