This paper reviews the current knowledge regarding modifications to chlorophylls during the
processing of green table olives treated with alkali. Particular attention is given to the …

No previous information exists on the effect of deficit irrigation during pit hardening and the
processing of Manzanilla de Sevilla Spanish style green table olives on the phytoprostanes …

Alkaline treatment is a key stage in the production of green table olives and its main aim is
rapid debittering of the fruit. Its action is complex, with structural changes in both the skin and …

This study focuses on characterizing the temporal evolution of the surface affected by
industrial treatment with NaOH within the processing tanks during the lye treatment stage of …

Green table olive preparations including an alkaline treatment, but not preservation by
natural fermentation, such as Castelvetrano-style, are gaining importance in international …

BACKGROUND Olives of the Gordal variety processed according to the Spanish style
sometimes develop an alteration in color known as green staining (GS), due to the formation …

The first step in the processing of fermented green olives is a lye treatment known as
debittering. The lye treatment gives rise to complex chemical and physical changes in the …