FIGURE 6.

Darkening score assigned by panelist (upper), hue angle (h_ab, middle), and greenness (a^∗, lower) concerning the diverse treatments. Error bars for instrumental measurements denote standard deviation calculated from duplicate packaging. CA-C, cured control; CA-H, heat-shocked cured olives; FG-C, refrigerated fresh green control; FG-H, heat-shocked refrigerated fresh green olives; TA-C, control of traditional olives; and TA-H, heat-shocked traditional olives. All treatments were applied to the Aloreña de Malaga cultivar.