DETERMINATION OF PHYSICOCHEMICAL PROPERTIES OF SOME CROSSED OLIVES AND THEIR CONVENIENCE TO BLACK TABLE OLIVE FERMENTATION BY USING LACTOBACILLUS PLANTARUM AS A STARTER CULTURE
Yasin Ozdemir, Sefik Kurultay
Pages: 416-424 Published: 10 Jun 2015
Views: 2,096 Downloads: 784
Abstract: This research was aimed to determine characters of raw and processed fruits of 5 crossed olive types which had potential for registration according to agronomic characteristics. Fruits of Gemlik which is the Turkey’s most important black table olive cultivar were used for comparison. Number of olives per kilogram, flesh to seed ratio, water, oil, total and reducing sugar, and phenolic compounds were analyzed. Sensory and salt analyses also were applied to processed olives. For processing, olives were debittered by 0,5% NaOH and then put in brine which contained 5% salt at pH 4,5. At 4th day of keeping the olives in brine, 107 cfu/mL L. plantarum were inoculated to the brine for fermentation. Fruit weight was increased after table olive production. GE015 and LU001 had better fruit and MU008 had better sensory characteristics so that they have potential for registration as a new table olive cultivar.