Nonthermal Pasteurization of Fermented Green Table Olives by means of High Hydrostatic Pressure Processing

Table 2

Evolution of the physicochemical parameters of olives pressurized or not (control) at 500 MPa for 30 min and stored at 20°C for 5 months.

	0 days	7 days	15 days	1 month	2 months	3 months	4 months	5 months
500 MPa
Firmness
pH brine
pH olives
Control
Firmness
pH brine
pH olives

*Different letters within the same row indicate significant differences between each storage time ().