"A. SUMMARY OF THE PROPOSAL THE PROPOSED CHALLENGE SEEKS TO IMPROVE A SECTOR OF GREAT IMPORTANCE IN THE NATIONAL AGRO-FOOD INDUSTRY, HELPING TO SOLVE THE TECHNICAL PROBLEM OF PRESERVING GREEN COLOR IN SPECIALTIES OF TABLE OLIVES, A SPANISH PRODUCT LEADING THE INTERNATIONAL MARKETS AND WITH HIGH IMPACT IN ANDALUSIA. TAKING INTO ACCOUNT THAT THE CHLOROPHYLL PROFILE OF THE OLIVE FRUIT IS ESSENTIAL IN DEVELOPING A STRATEGY TO ADDRESS THE STABILIZATION OF GREEN IN TABLE OLIVES, IT IS NECESSARY TO KNOW IN DEPTH AND DETAIL THE MECHANISM THAT LEADS TO A SPECIFIC CHLOROPHYLL COMPOSITION.