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  • Effect of inert atmosphere on the postharvest browning of manzanilla olives and optimization by response surface methodology of the aqueous treatments.

Effect of inert atmosphere on the postharvest browning of manzanilla olives and optimization by response surface methodology of the aqueous treatments.

Journal of food science (2012-04-12)
Kharla A Segovia-Bravo, Pedro García-García, Antonio López-López, Antonio Garrido-Fernández
RESUMO

Subjecting bruised olives to a nitrogen atmosphere during the postharvest period prevented the oxidation of phenols and subsequent browning. However, a rapid phenol oxidation and browning occurred when fruits were re-exposed to air. Based on models deduced from the effects of aqueous antioxidant solutions on changes in different color parameters in the fermented product, the treatments to prevent browning were optimized. The recommended procedure consists of placing the harvested olives in a cold (4 to 8 °C) solution of 3% sodium metabisulfite with the pH adjusted to 3.0 (by adding food grade HCl) and applying the lye treatment before 8 h from picking. The use of these conditions led to mechanically harvested Spanish style olives with hardly any visible browning.

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Sigma-Aldrich
Sodium metabisulfite, ReagentPlus®, ≥99%
Sigma-Aldrich
Sodium metabisulfite, reagent grade, 97%
Sigma-Aldrich
Sodium metabisulfite, puriss. p.a., ACS reagent, reag. Ph. Eur., dry, 98-100.5%
Supelco
Sodium metabisulfite, analytical standard
Sigma-Aldrich
Sodium metabisulfite, puriss., meets analytical specification of Ph. Eur., BP, NF, FCC, E223, dry, 97-100.5%
Sigma-Aldrich
Sodium metabisulfite, tested according to Ph. Eur.
Sigma-Aldrich
Sodium metabisulfite, anhydrous, free-flowing, Redi-Dri, ReagentPlus®, ≥99%