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

Table 1

Evolution of the physicochemical parameters of olives pressurized or not (control) at 400, 450, or 500 MPa for 15 or 30 min and stored at 20°C for 7 days.

Pressure (MPa)	Processing time; (min)	Colour
		value		value		value
		0 days	7 days	0 days	7 days	0 days	7 days
Control (unpressurized)	—
400	15
	30
450	15
	30
500	15
	30
		Firmness (Nt)		pH
				Brine		Olives
		0 days	7 days	0 days	7 days	0 days	7 days
Control (unpressurized)	—
400	15
	30
450	15
	30
500	15
	30

^a,b,cDifferent letters within the same column indicate significant differences between different treatments at the specific storage time ().
^x,yDifferent letters within the same row indicate significant differences between 0th and 7th day at the same treatment ().