[Effect of squashing intensity on debittering and quality of green table olives [Nabali]]
1988
Umari, M.A. | Humeid, M.A. | Al-Yamani, M. (Jordan Univ., Amman (Jordan))
This study aimed to investigate the effect of squashing intensity on debittering and on quality of green table olives produced from the local variety (Nabali). It was found that squashing has a positive effect on debittering of olives, whereby the rate of debittering is proportional to the degree of squashing. The taste of excessively squashed olive was acceptable after 2.5 months, while properly and lightly squashed olives were acceptable after 4.5 and 7.5 months of storage respectively. Fruits of the control (not squashed) remained very bitter after 7.5 months of storage. Results of the microbiological examination showed that debittering of olives was not due to microbial growth since the number of lactic acid bacteria and yeasts remained very low and unaffected by the degree of squashing. The lactic acid concentration had not exceeded 0.4% at the end of the experiment. The chemical analysis showed that the amount of oil loss from the fruits was generally low in all treatments, although it increased with increase of squashing intensity. A gloss, which believed to be due to coating of the fruit by a part of the expelled oil, was noticed in the fruits of the excessively and properly squashed olives. This gloss remained after separating the fruits from the brine. It was established that proper squashing is the most suitable method in order to obtain green table olives of high quality with reference to appearance and taste. Size grading of the fruits was essential in having uniformity in the quality of squashed product
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