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| - Correlation between Soaking Conditions, Cation Content of CellWall, and Olive Firmness during “Spanish Green Olive” Processing
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| Abstract
| - “Spanish green olives” in two important stages of their processing(pH 11after sodium hydroxidetreatmentand pH3pH after fermentation) have been studied byadding increasing concentrationsof sodium and calcium chloride to the soak solutions. Correlationsamong firmness, pH, and theconcentration of the different cations were derived.Ca2+ at pH 11 showed a logarithmicresponsethat changed to linear at pH 3. Na+ produced linearincreases in texture only at pH 11, beingineffective at pH 3. High concentrations of sodium at pH 11 causedthe calcium effect to change toa linear correlation. The results from this study show thatcalcium displaced sodium from the cellwall structure to a great extent but that there was very littledecrease of calcium in the cell wall asa result of the presence of sodium, results that suggest two differentways of cell wall stabilization: one by formation of coordination complexes (only by calcium) and theother by electrostatic means(by both calcium and sodium). Keywords: Olive; cell wall; texture; processing; cations;competition
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