✦ LIBER ✦

Colour fixation in ripe olives. Effects of type of iron salt and other processing factors

✍ Scribed by Pedro García; Manuel Brenes; Concepción Romero; Antonio Garrido

Publisher: John Wiley and Sons
Year: 2001
Tongue: English
Weight: 203 KB
Volume: 81
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.954

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✦ Synopsis

Abstract

A detailed study has been made of the colour fixation stage of ripe olive processing. The effects of the degree of iron oxidation and the colour‐fixing liquid on iron availability have been investigated and an explanation is given for the greater effectiveness of ferrous salts compared to ferric salts. Likewise, a 2^4^ factorial design was used to study the influence on olive colour of the pH of the aeration solution, the type of colour‐fixing liquid, the type of ferrous salt and the aeration system. The data were analysed by multivariate and univariate analysis of variance (MANOVA/ANOVA), the best results being obtained with low pH (4.0), tap water, ferrous lactate and no aeration during the first 3 h of immersion in the colour‐fixing solution. These results can be explained by the iron availability averages having been altered by differences in the concentration of organic matter, the pH of the solution and the diffusion of iron into the olive flesh. The results can be used to reduce iron residues in ripe olives.