Effects of different preservation methods and storage on Spanish‐style domat olives fermented with different chloride salts

In this study, Domat olives were fermented with different chloride salts (NaCl, KCl, and CaCl2) then preserved with different preservation methods (pasteurization, potassium sorbate, and ozone treatment). The effects of preservation methods on the main physicochemical and microbiological characteristics related to these table olives were evaluated during the storage period (up to 240 days). The results showed that preservation and storage affect the characteristics of table olives. Preservation methods applied reduced the hardness of the olives, pasteurized olives were found the hardest, and ozone‐treated olives were the softest at the end of storage. Preservation techniques have significantly affected the pH of olive brine and statistically found to be different from pasteurized olives, potassium sorbate used, and ozonated olives (p