Effect of dry‐salt processing on the textural properties and cell wall polysaccharides of cv. Thasos black olives

Abstract

BACKGROUND: Thasos is an olive variety cultivated mainly in Greece used to produce 'naturally black dry-salted olives'. This process consists in placing the olives in disposed layers with coarse sodium chloride. The loss of water and other solutes gradually debitters and wrinkles the fruits. In this study, the effect of dry-salt processing on the texture and cell wall polysaccharide composition was investigated.

Naturally fermented black olives: Effect on cell wall polysaccharides and on enzyme activities of Taggiasca and Conservolea varieties

“…In comparison to the Co, the CWM of the Ta was richer in Ara (26 and 15 mol/100 mol, respectively) and UrAc (18 and 10 mol/100 mol, respectively) and poorer in Glc (33 and 49 mol/100 mol, respectively) and Xyl (17 and 21 mol/100 mol, respectively). When compared to other olive cultivars at the same ripening stage (Cardoso et al, 2008Mafra et al, 2001, the results pointed out that the CWM sugars composition of Ta was very similar to that of the Douro variety, while the CWM sugars composition of Co was closer to that of the Thasos fruits.…”

“…The black fruits of Ta have moisture content close to that of the Thasos variety (45.4 g/100 g) (Cardoso et al, 2008), while that of Co is similar to that of black Ascolano olives (67.9 g/100 g) (Agar, Hess-Pierce, Sourrour, & Kader, 1998), and comparable to those of Douro, Manzanillo, and Sevillano (61 g/100 g) (Agar et al, 1998;Mafra et al, 2001). The moisture of the naturally fermented black olives of Ta and Co varieties was 46.7 g/100 g and 65.1 g/100 g, respectively, showing that the fermentation of black olives did not change much the water content of final fruits.…”

“…These values, and in particular that from Co, were considerable higher than those described for olives of Douro (12 g/100 g) (Mafra Table 1 Sugar composition of the SDS extracts and of the cell wall material from fresh and processed olive pulp of Taggiasca (Ta) and Conservolea (Co) varieties. , 2007) and Thasos (9.1 g/100 g) (Cardoso et al, 2008), at the same ripening stage. Nevertheless, the CWM of Ta and Co was considerably poorer in sugars (19 g/100 g and 26 g/100 g, respectively) than those of the other varieties (43 g/100 g and 38 g/100 g for Douro and Thasos, respectively), indicating a higher amount of co-precipitated non-carbohydrate polymeric material in the CWM of the present samples.…”

Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”

“…Pasteurization is based on a partial thermal degradation of microorganisms and the denaturation of the enzymes responsible for the spoilage of foods (Buckenhskes et al, 1988). If on the one hand heat treatments are particularly important for the microbial quality, on the other hand they can be the cause of negative effects on the chemical characteristics of the foods in terms of polyphenols, lipids, proteins and vitamins, thereby altering texture and color (Manzocco et al, 2001).…”

“…Many studies of single or multidimensional approaches for the sensory evaluation of fresh fruit and vegetable texture have been performed. The most extensive research has been carried out on apple (Harker et al, 2002;Mehinagic et al, 2003), pear (Ozturk et al, 2009), peach (Ortiz et al, 2000), mango (Valente et al, 2009), orange (Topuz et al, 2005), cactus pear (Kabas and Ozmerzi, 2008), and also on table olives (Cardoso et al, 2008;Catania et al 2014;Kiliçkan and Güner, 2008).…”