Proje adı
:IMPROVEMENT OF BLACK TABLE OLIVE TECHNOLOGY (1988)
Hazırlayanlar :
Ahsen EROL Derya TETİK Hülya ÖZEN
Hüseyin ÇETİN Rıza KARACA Azmi ULUSARAÇ
E.Necdet BAĞRIYANIK Mete ERCAN
Our studies, on the black olive technology have been carried out with ten olive varieties at five various institutes in four different regions for a three years period under two separate subjects one of which is black olive of brine type with two treatments and the other is black olives of dry salted type with three treatments.
They were both applied according to the polyfactorial experimental design in which varieties and treatments were factors and the years were repetitions.
As a result of this study, the suitability for black brine type of the Turkish table olive varieties were determined. More over by application of both traditional and foreing methods, the varieties suitabilities to those were investigated for dry salted type olives, 3 treatments were applied which were a) in 15 % and b) 20 % salt consentration and c) 15 % pierced olives and also varieties fitness to these media were seorched.
