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
Pagini: 416-424
Publicat: 10 Jun 2015
Vizualizări: 3,349
Descărcări: 887
Rezumat: 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.
Cuvinte cheie: table olive crossing, table olive genotype, table olive selection
Citează acest articol: Yasin Ozdemir, Sefik Kurultay. DETERMINATION OF PHYSICOCHEMICAL PROPERTIES OF SOME CROSSED OLIVES AND THEIR CONVENIENCE TO BLACK TABLE OLIVE FERMENTATION BY USING LACTOBACILLUS PLANTARUM AS A STARTER CULTURE. Journal of International Scientific Publications: Agriculture & Food 3, 416-424 (2015). https://www.scientific-publications.net/en/article/1000811/
Înapoi la cuprinsul volumului
© 2025 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
Disclaimer: The Publisher and/or the editor(s) are not responsible for the statements, opinions, and data contained in any published works. These are solely the views of the individual author(s) and contributor(s). The Publisher and/or the editor(s) disclaim any liability for injury to individuals or property arising from the ideas, methods, instructions, or products mentioned in the content.
