Effects of potassium sorbats and sodium benzoate on the stability of green table olives in brine

Abstract

The results of a study on the effects of potassium sorbate and sodium benzoate on the chemical, microbiological and organoleptic characteristics of green table olives during the preservations, are presented.
The olives stored in glass vessels at room temperature and at 28°C, in aerobic conditions, to promote the growth of surface yeasts and moulds, are added of fungistatics at two concentration levels, calculated by weight on the basis of the total content of the vessel; that is the weight of olives plus the weight of the water in the brine.
The results showed that these additives were effective to preserve the product a period of two months, without affecting the olive flavour.
However a certain darkening of some samples was observed. To increase such period higher initial concentrations must be used, although their residual values should be within the limits permitted by the C.O.I.