Proje adı
:TECHNOLOGICAL AND MICROBIOLOGICAL RESEARCHES ON SHORTENING OF THE SWEETENING PERIOD OF THE BLACK OLIVES
FOR PICKLING (1974)
Hazırlayanlar :
Nergiz BUZCU
As this paper, shortening of debittering period, in processing of naturally black olives were investigated.
Three different method were tried mainly on Gemlik, Memecik and Ayvalık varieties.
Tap water, acidified water (pH= 4.0), acidified brine (pH=4.5) changes were applied weekly. The periods of debittering compared with normal naturally ripe olives method.
The results of experiment has shown that water and acidified water changes have facilitated leaching of olive bitterness (oleuropein). At this traetment even the olives lost their bitterness in two months, but a slight softtening was observed.
For this reason acidified brine changes seems more guarantee in practice.
On the other hand, this study also contains keeping periods of naturally black olives that had above shortening methods, moreover aplication of sorbic acid and two different qualities of dry-packing materials.
Quality of packaging material was found most important factor which effects the keeping period of black olives in dry package.
