In this project assessed the effect of preservation methods on shelf life and quality of table olives which processed two different methods as low salty (2-4%). For this purpose, black olives were processed two kinds of table olive processing techniques, fermented, then packed with Vacuum Pump (VP) and Modified Atmosphere Packaging (MAP), and applied gamma irradiation (1 kGy, 3 kGy, 5 kGy). Then olives stored under normal conditions for 8 months. In this study, gamma irradiation has been applied first time in extending the shelf-life of table olives in the marketing.The Olive oils obtained from less salty black table olives were studied. During storage of table olives, the change of the major fatty acids was determined. Processing methods, salt quantity and storage period have affected almost all the quality parameters of the olive oils which obtained from table olives. The dominating fatty acid of all processing methods was oleic acid with ranged between 70.71-75.59%.Oleic acid quantity wasn't decreased much during processing and storage. In this context, it is determined that the best preservation was performed by modified atmosphere packaging technology.
Objective: The objective of this study was to investigate the physical and chemical characteristics of 10 hybrid type table olives obtained as a result of a national level hybridization program in the Olive Research Institute.
Material and Methods: The samples selected from Memecik x Gemlik and Gemlik x Memecik combinations, which came to the pre-elimination stage in the project, were evaluated in terms of table olives characteristics. These products were obtained in four olive seasons. Olives were subjected to some physical and chemical tests and analyzes. The main olive processing techniques (green split olive, natural turning black olives and Spanish style green olives) were applied to test the suitability of the cultivar candidates to processing techniques.
Results: The olive variety candidates, GM 41, GM 39, MG 11 and MG 5 attracted more attention than the main varieties of the cross breeding project, “Memecik” and “Gemlik”, in terms of some table olive characteristics like high flesh/pit ratio and the number of olive fruits per kilogram. Especially, The variety, GM 41 was found to be significantly important candidate for the natural black olive processing because of having high number of olives per kilogram.
Conclusion: As a result of this study, it was concluded thata the hybrid variety candidates, MG5 and MG13 were found to be promising in terms of table olive characteristics and registered as HAYAT and ARSEL, respectively.
In this study, It was aimed to determine the effects of different
production and preservation methods on the shelf life and quality of the
Gemlik variety natural black table olives produced with low salt (2%).
For this purpose the olives processed with traditional Turkis turning
black olive using starter culture The MAP (Modified athmosphere
packaging), vacuum and gamma irradiation method (1, 3 and 5 kGy) was
applied for the first time in the preservation of table olives. The
reducing effect of 5 kGy dose on total phenolic substance and DPPH
antioxidant activity was found to be higher than other doses. During
storage, pH (4.30-4.83) and titratable acidity (0.68-1.02%) values of
black table olives changed in normal course. At the and of the
fermentation and storage, total phenolic substance and DPPH antioxidant
activity decreased and were found statistically significant
(p<0.01). During the storage period, the total amount of
phenolic matter in olives in normal production (without starter culture)
decreased from 232 to 144 mgCAE/100g and in starter culture added table
olives from 200 to 138 mgCAE/100g. As a result of the study, it was
ensured that table black olives produced with less salt (2%) could be
stored on the shelves for at least 6 months without using any
preservatives. In addition, radiation effect on quality was relatively
similar to other applications.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.