Stability of sorbic and ascorbic acids in packed green table olives during long-term storage as affected by different packing conditions, and its influence on quality parameters

Abstract

The effect of differentpackingconditions on sorbate stability was studied in Spanish-type greentableolives stored for up to one year. The factors studied were preservation treatment (pasteurisation vs. non-pasteurisation), storage temperature (room temperature vs refrigeration), packaging material (glass bottle vs. plastic pouch), storage time, and the presence or not of an antioxidant additive (ascorbicacid). Sorbicacid was stable in pasteurised samples as well as in the refrigerated unpasteurised samples, both in the absence and in the presence of ascorbicacid. In unpasteurised samples stored at room temperature, sorbicacid gradually disappeared, with a concomitant increase in the concentration of trans-4-hexenoic acid, which could be attributable to the action of lactic acid bacteria. Ascorbicacid was always less stable than sorbate. Sorbate addition negatively affected the colour parameters of both fruit and brine. An appreciable off-flavour was detected in the samples in which sorbate had been degraded.