SUMMARY—The storage of freshly harvested olives in systems other than the traditional sodium chloride brine was investigated in an attempt to provide an alternative storage system which would reduce the present saline pollution potential of the dive canning industry. Chemical salts used as fertilizers were partially successful in holding olives for several months without spoilage. Ammonium nitrate brines could be used for periods up lo 15 wk; however, it was difficult to remove the salt completely during preparation far canning. Brines containing ammonium sulfate (with the pH controlled by the addition of H2SO4) held olives for 6 mo. The difficulties in completely removing ammonium sulfate from the olives limited the commercial potential for this type of storage. Food grade glycols containing bacteriostats can be used to store olives for periods of over 6 mo. Olives submerged in propylene glycol‐diethyl pyrocarbonate mixtures showed severe shriveling. The recovery from shriveling on subsequent preparation was satisfactory only for the smaller‐sized olives. A similar result was obtained far olives stored in a mixture of glycerol‐benzoic acid‐sorbic acid. The most promising storage system developed in this study was a mixture of water‐propylene glycol‐benzoic acid‐potassium sorbet‐HCI. By using KOH in place of NaOH for the chemical curing preparation steps, it was possible to prepare canned olives with essentially no generation of liquid waste conta
展开▼
