APPLICATION OF FERMENTATION AND ITS EFFECT ON REDUCTION OF FERMENTATION TIME AND ENHANCEMENT OF ORGANOLEPTIC PROPERTIES OF OLIVE

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TAJADODI TALAB K.

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Journal: JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH Year:2001 | Volume:2 | Issue:6 Page(s): 13-20

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Title

APPLICATION OF FERMENTATION AND ITS EFFECT ON REDUCTION OF FERMENTATION TIME AND ENHANCEMENT OF ORGANOLEPTIC PROPERTIES OF OLIVE

Author(s)

TAJADODI TALAB K. | Issue Writer Certificate

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Abstract

There are ways of preservation which increase shelf life of food products including olives.One of the most valuable fruits Because of the limitation of harvesting time and deteriorability of olive, especially in tropical area. It must be conserved and distributed in whole of our country: Olive fruit (Zard, Sevillana and Manzanila variety) were processed as "Spanish green olive". The treatment included a first step at light pH (Lye treatment), a lactic acid Fermentation and a final period of conservation.The results of two years showed that reducing of pH in the samples with starter were considerably higher than without starter. After two month pH of samples with starter reduced from 6.75 to 4.02-4.10 in the first year and from 7.18 to 4.13 in the second year and also acidity of samples with starter reached from zero to 0.14-0.26 percent in the first year and from zero to 0.25-0.45 percent in the second year.Differences of data between 2 years can probably related to harvesting time, amount of sugar in olive, condition and way of bittering, temperature of incubation and amount of starter.Olive is highly susceptible to deteriorative agents in postharvest situations. Canning is considered to be one of the preservative methods which can prolong storage life of olive by maintaining its quality.In this investigation three varieties of olive namely:Zard, Sevillana and Mamzanila were processed and canned following bitterness removal, lye treatment and lactic acid fermentation steps. Canned olives were treated with or without starter and effect of starter on pH value, acidity and fermentation time was measured in two consecutive years.Results indicated that in samples with starter decrease in pH value in the first and second year washingher (6.75 to 4.02 and 7.18 to 3.68) as compared to samples without starter (6.75 to 5.1 and 7.18 to 4.13)Acidity value for samples with starter in the first had increased from zero to 0.14 and 0.25 percent, and in second year from zero to 0.25 to 0.45 percent. Whereas in samples without starter acidity increased from zero to 0.05 and 0.06 percent in the first year and from zero to 0.3 and 0.45 percent in the second year.The differences in values of pH and acidity obtained in two consecutive years can be attributed to the differences in the harvesting time and sugar content of fruit and also shortcomings in conduction of experiments.

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APA: Copy

TAJADODI TALAB, K.. (2001). APPLICATION OF FERMENTATION AND ITS EFFECT ON REDUCTION OF FERMENTATION TIME AND ENHANCEMENT OF ORGANOLEPTIC PROPERTIES OF OLIVE. JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, 2(6), 13-20. SID. https://sid.ir/paper/28100/en

Vancouver: Copy

TAJADODI TALAB K.. APPLICATION OF FERMENTATION AND ITS EFFECT ON REDUCTION OF FERMENTATION TIME AND ENHANCEMENT OF ORGANOLEPTIC PROPERTIES OF OLIVE. JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH[Internet]. 2001;2(6):13-20. Available from: https://sid.ir/paper/28100/en

IEEE: Copy

K. TAJADODI TALAB, “APPLICATION OF FERMENTATION AND ITS EFFECT ON REDUCTION OF FERMENTATION TIME AND ENHANCEMENT OF ORGANOLEPTIC PROPERTIES OF OLIVE,” JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, vol. 2, no. 6, pp. 13–20, 2001, [Online]. Available: https://sid.ir/paper/28100/en

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