Abstract
The effects of thermal treatment on green table olives were evaluated as a method to control enzymatic browning, to minimise the microorganism presence and to extend their shelf-life. However this treatment is often responsible for colour alterations, development of off-flavours and unfavourable texture changes. Moreover, the effect of different re-use of the natural brine of fermentation with or without different treatments was investigated. Calcium treatment was suggested to maintain firmness. Firming effects obtained from heat treatment combined with calcium treatment have been attributed to heat-activated pectin methylesterase and/or to increased calcium diffusion into tissues at higher temperatures. The results derived from this study will help in designing new processes which can be applied in table olive industry.
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