Pigment, Physicochemical, and Microbiological Changes Related to the Freshness of Cracked Table Olives

The changes in chloroplastic pigments, mineral nutrients, and characteristics related to freshness were studied during storage and packing of cracked seasoned olives. Cracking produced an initial loss in green pigments and color degradation. Later, storage caused a progressive degradation of chlorophylls and carotenoids, with a slower rate in refrigerated fruits (which preserved the greenish tones better), but after packing (and storage at room temperature), the differential effect disappeared and, at the end of the study, all olives showed similar pigment transformations, which were correlated with CIE a* and hue. Processing led to a Na content increase in olive flesh (and Ca and Zn, when added) but marked losses in the other mineral nutrients. Sodium metabisulfite and ZnCl₂ promoted LAB growth while inhibiting yeast, thus enhancing product stability, and erythorbic acid caused yeast growth and firmness deterioration.