Abstract: Orthogonal array design was employed to optimize two pre-treatment procedures including color protection and alkaline deastringency before fermentation in the production of canned green olive. The optimal color fixative formula was made up of 0.30 g/L magnesium chloride, 1.0 g/L kojic acid, 2.0 g/L vitamin C, 0.20 g/L zinc acetate and 0.02 g/L copper acetate. The optimal alkaline deastringency conditions were soaking at 33 ℃ for 13.5 h in 4.0 g/L NaOH solution. After the optimal deastringency treatment, the concentration of tannin in olive was decreased to 0.025%. Canned green olive processed based on the optimized pre-treatments revealed the best yellow-green color and mild taste.

Key words: green olive, canned products, process parameters