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microbial count, natural green olives, oil oxidation, phenols, sensory profile


The aim of this research is to study the effects of different storage conditions on Spanish (alkaline debittering) and natural (directly brined) green olives. Laboratory-processed olives were stored in 6% brine or in a vacuum bag without brine, at 6 or 20°C. After 18 months, natural olives showed higher microbial and olive oil stability than NaOH-treated olives. The lower pH (<4.80) and higher total phenol content (0.2 g/100 g wet pulp) influenced positively the long shelf life of natural olives. The packaging in 6% NaCl brine and in a vacuum bag stored at 20°C gave better performance, while growth of psychrophilic spoilage bacteria occurred at cold temperature.

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