COLOR CHANGES IN DIFFERENT PROCESSING CONDITIONS OF GREEN OLIVES OF CHALKIDIKI VARIETY

Green table olives of Chalkidiki variety, which are subject to enzymat ic browning during processing and preservation by the commercial metho d, were collected in different pickings and in two cultivating years. Then, they were treated with 1.5%, 1.7%, 2% and 2.3% NaOH. During the removal of bitterness, washing, fermentation and preservation the gree n olives were kept, as much as possible, away from any contact with ai r. The pH was kept at relatively low values (similar to 4.0), mainly d uring the preservation of green olives. Besides, the concentration of brine was kept constant during the stage of fermentation and preservat ion (8-10%). The aforementioned precaution resulted in the protection of the colour of the flesh and of the skin from enzymatic browning to a very satisfactory degree. As for the texture of the fruits, the firm ness was well preserved.