eEffect of post-harvesting treatment under CO2 on nutritional value and shelf life of Olive

Green olives were exposed to controlled atmosphere containing various concentrations of CO2: 0.03%, 50%, 70% and 90%. The packed fruits were exposed to different levels of CO2 by low density polyethylene film and stored at room temperature for 3, 6, 9 and 12 days to assess the total polyphenol, total anthocyanin, fresh and dry weight and color changes. Olives packed under different concentrations of CO2 after 12 days showed the higher level of polyphenols (1.9 mg/g) compare to the other samples. The lowest polyphenol content determined at 90% CO2 (1.3 mg/g) and the highest was in air atmosphere (1.6 mg/g) under different level of CO2 in a definite period. The highest level of anthocyanins was detected after 9 days of treatment (61.4 mg/l) followed by 12, 3 and 6 days respectively. In storage period, the lowest anthocyanins was detected under 90% CO2 (42.7 mg/l) and the highest was estimated at 50%, 70% (59, 57.7 mg/l) respectively.

کلیدواژه ها:

anthocyanin ، polyphenol ، CO2 treatment ، olive shelf life