Packing black ripe olives in retortable pouches with different oxygen permeability

Abstract

The types of retortable pouches with different O2 permeability and packing conditions (liquid, air or N2 atmosphere), and processed with and without iron addition, have been studied. In all cases, consumption of oxygen and production of CO2 were found during the first months of storage. Moreover, oxygen caused discoloration of the olives. Consequently, a loss of black color was observed during shelf-life of fruits packed under air atmosphere, particularly as the permeability of the pouch increased. Hence, the use of nitrogen atmosphere has been disclosed as a good method for packing ripe olives, especially in those pouches with high oxygen permeability. Likewise, the type of container and packing conditions did not influence the firmness of the olives but only the use of iron gave rise to firmer olives.