الفهرس | Only 14 pages are availabe for public view |
Abstract Green olives (Olea europaen cv. Manzanillo and Picual ) were ,used for processing into pickled olives by blanching ,lye or traditional methods. Size, flesh percentage and flesh to pit ratio, firmness, acidity, tannins ,moisture ,TSS, reducing, total sugars ,chlorophylls a, b and carotene and fatty acids composition were determined in fresh, after pickling and during storage periods. The results showed that the size of fresh Manzanillo fruit was larger than that of Picual fruits. , the size of both fruits was decreased after pickling. The highest decrease in fruit size was found in Manzanillo olive fruits, which was processed by traditional treatment.,fresh percentage of Manzanillo fruit had higher in flesh percentage and flesh to pit ratio. After pickling, the flesh percentage and flesh to pit ratio of both varieties showed higher values with blanching and lye treatments. The firmness of Manzanillo variety was lower than Picual variety in fresh olive fruits. Lye and traditional treatments recorded higher values of firmness Tannins, TSS, reducing, total sugars, chlorophylls a, band carotene were decreased after pickling and during storage, while the acidity and moisture were increased. with lye treatment. Oleic acid increased in Picual and decreased in Manzanillo all treatments the lye process could be recommended for pickling green olives. Manzanillo variety was more acceptable than Picual variety. |