Table 5.
Scores assigned by the panelist to the sensory attributes of the diverse treatments according to packaged storage periods.
| Treatment | Packaging storage (d) | Hardness | Crunchiness | Acidic | Salty | Bitterness | Browning | Defects | Overall acceptability |
|---|---|---|---|---|---|---|---|---|---|
| CA-C | 4 | 7.60 (2.25)a | 7.57 (2.16)a | 6.47 (2.65)c,d | 4.37 (1.77)a,b,c,d | 4.21 (2.10)a,c | 5.03 (2.47)a,e | 3.88 (2.98)a | 6.58 (2.18)a,b,c |
| 41 | 7.63 (2.09)a | 7.87 (1.50)a | 7.07 (2.12)c,d | 5.50 (1.47)b | 5.75 (2.58)b | 6.37 (2.74)e | 5.17 (2.87)a | 5.42 (1.56)b,d | |
| CA-H | 4 | 7.91 (1.89)a | 7.71 (1.67)a | 6.01 (2.30)c,e | 4.90 (1.67)a,b,c,d | 3.60 (1.40)a | 4.30 (2.70)a,c | 3.13 (1.74)a | 7.51 (1.38)a |
| 41 | 6.50 (2.42)a | 6.48 (2.13)a | 7.24 (1.75)c,d | 5.15 (1.71)b,c,d | 5.22 (2.36)b,c | 6.32 (1.45)e | 4.54 (2.58)a | 5.52 (1.97)b,c,d | |
| FG-C | 4 | 7.86 (1.83)a | 8.33 (1.40)a | 4.23 (1.88)a,b | 3.91 (1.63)a,c | 4.92 (2.34)a,b,c | 3.66 (2.09)a,b,c | 4.10 (2.36)a | 6.74 (1.56)a,c |
| 41 | 7.77 (1.79)a | 7.66 (1.77)a | 5.19 (2.12)a,b,c,e | 4.34 (1.84)a,b,c,d | 4.77 (1.83)a,b,c | 4.82 (1.87)a | 3.64 (1.90)a | 6.55 (1.30)a,b,c | |
| FG-H | 4 | 6.70 (2.63)a | 6.91 (2.23)a | 3.85 (1.77)a | 3.64 (1.22)a | 3.57 (1.44)a | 2.68 (1.35)b | 3.93 (2.03)a | 6.88 (1.39)a |
| 41 | 6.22 (2.47)a | 6.28 (2.38)a | 7.54 (2.51)d | 5.61 (2.69)b | 7.41 (1.98)d | 4.54 (1.82)a | 5.03 (2.83)a | 3.97 (1.86)e | |
| TA-C | 4 | 7.25 (2.21)a | 7.42 (2.03)a | 4.50 (1.33)a,b,e | 3.76 (1.21)a | 3.61 (1.55)a | 3.68 (0.68)a,b,c | 3.85 (2.50)a | 6.36 (2.53)a,b,c,d |
| 41 | 7.45 (1.46)a | 6.93 (1.99)a | 6.30 (2.10)c,d | 4.82 (2.11)a,b,c,d | 5.66 (2.10)b,c | 4.39 (2.04)a | 4.84 (2.22)a | 5.17 (1.49)d,e | |
| TA-H | 4 | 7.09 (1.81)a | 6.68 (1.53)a | 4.44 (1.42)a,b | 4.14 (1.69)a,c,d | 3.50 (1.43)a | 2.46 (0.83)b | 3.79 (2.20)a | 6.87 (1.34)a |
| 41 | 6.50 (1.79)a | 6.68 (1.53)a | 5.55 (1.87)b,c,e | 5.45 (1.76)b,d | 5.73 (2.09)b | 2.95 (1.36)b,c | 3.24 (1.54)a | 6.90 (2.03)a | |
Standard deviation in parentheses (n = 14). Values followed by different superscript letters within the same column are statistically different (p ≤ 0.05) according to the LSD post hoc comparison test. 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.