INFLUENCE OF SALTS AND PH ON THE FIRMNESS OF OLIVES IN ACID CONDITIONS

The effects of NaCl and CaCl2 on the texture of olives, both treated a nd untreated with NaOH, at pH values lower than 4.0 were determined. F irmness of green olives declined as the pH decreased when calcium ions were not added. Calcium ions inhibited the softening rate of fresh an d Spanish style green olives although this inhibitory effect depended on the pH. This firming action of calcium was higher at lower pH for f resh olives and at higher pH values for Spanish style green olives. Th e inhibitory effect of calcium on softening rate diminished as the con centration of cation increased. The presence of NaCl did not have any effect on the texture of either type of green olives. Lactic acid incr eased the softening rate of green olives by a higher proportion than a cetic acid.