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Salamura Teknolojisi / Biten projeler :: |
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Proje adı
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RESEARCHES ON SPLIT BLACK OLIVE WITH VINEGER PREPARATION (1988) |
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Hazırlayanlar :
Hülya ÖZEN Bakır ERDEMLİ
Ahsen EROL Derya TETİK |
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| This research was handled in order to find suitable olive cultivar for Kalamata (vinegary olive) type processing technigues and to fix the best processing technigues.
The research had been made with six olive varieties (Domat, Kiraz, Ayvalık yağlık, Gemlik, Memecik, Manzanilla) at Edremit olive production station, also this research had been made with one olive varity at Bornova Olive Research Institute. Experiment had been carried out throughout five years according to randomised plot experiment system.
In this trial; 3 calamata type (vinegary olive) processing techniguie had been applied for each olive variety and the packacing with four different treatments had been made at each method.
Domat olive was taken out from trial, because of it gave negative result in the first year.
First method; had not been found economic in order to use excesive amount of vinegar.
At the second method; Kiraz olive variety was found the most suitable variety for Kalamata olive (vinegary olive) with colour, size and taste which was packaced with % 1.5 acetic acid as vinegar + 8 % salt and was applied piercing incising treatment following this Gemlik, Manzanilla, Ayvalık and Memecik respectively. Although Ayvalık and Memecik gave good result for taste, light colour of brine and viole colour of fruit were not suitable for this type olive processing techniguie at the third metod;
At the third metod; Gemlik and Kiraz gave the best result, which was packaced with % 1.5 acetic acid as vinegar + % 4 salt and was applied piercing incising Memecik variety shown negative peculi arities at the geting sweed time.
After packacing 45-60 days were the best time for eating. |
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Yeniçağ Gıda San. ve Tic. A.Ş |
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