RIPE OLIVES STORAGE LIQUIDS REUSE DURING THE OXIDATION PROCESS

Storage of ripe olives in liquids with high acetic acid content under anaerobic conditions led to glucose accumulation, low ethanol, and hig h chemical oxygen demand (GOD). In contrast, low acid concentrations a nd anaerobic conditions produced a high level of ethanol and slightly lower COD while aerobic conditions produced low glucose, ethanol and G OD. Surface color of ripe olives improved when storage liquids were us ed in the second washing of the darkening step. Firmness also increase d with increasing proportion of storage liquids reuse, although olives from highly acidic media were softer than those stored in low acid me dia.