Quality evaluation of Aitana, Caiazzana and Nocellara del Belice table olives fermented with a commercial starter culture

Romeo, Nicolina Timpanaro Flora V.

doi:10.9755/ejfa.2018.v30.i7.1748

Cited by 4 publications

(1 citation statement)

References 17 publications

(24 reference statements)

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“…There are several olive cultivars for oil production or table olives, as well as several dual-purpose cultivars [4]. Kalamata is a dual-purpose cultivar of oil and table olives, but its value is higher when processed as table olives because it is considered as the best table olives in the world [5].…”

Section: Introductionmentioning

confidence: 99%

Integrated Use of Organic and Bio-fertilizers to Improve Yield and Fruit Quality of Olives Grown in Low Fertility Sandy Soil in an Arid Environment

Alowaiesh¹,

Gad²,

Ali³

2023

Phyton

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Olive productivity should be improved through stimulating nutrition, particularly under poor fertility soils. Consequently, the objective of this study was to assess the efficacy of applying organic and bio-fertilizers on the physiological growth, yield and fruit quality of olive trees under newly reclaimed poor-fertility sandy soil in an arid environment. During a field experiment carried out at El-Qantara, North Sinai, Egypt over two consecutive seasons (2019-2020 and 2020-2021), olive Kalamata trees were evaluated under three organic fertilizer treatments alone or in combination with three bio-fertilizers treatments. Organic fertilizer was applied as goat manure (16.8 kg/tree/year), or olive pomace (8.5 kg/tree/year) in mid-December of each season vs. untreated trees. The bio-fertilizers were applied as N-fixing bacteria (150 g/tree) was inculated in early March of each season, or amino acid mixture (1.5%) was applied three times, at 70% of full bloom, 21 days after full bloom, and a month later in comparison to a non-fertilized trees (control). The cultivar used was Kalamata, a dual-purpose cultivar for oil and table olives whose value increases when processed as table olives. The results indicated that the goat manure followed by olive pomace significantly enhanced photosynthetic pigments (chlorophyll a, b, and carotenoids), leaf mineral contents (N, P, K, Ca, Mg and Fe), tree canopy volume, number of flowers per inflorescence, number of inflorescences per shoot, initial fruit set, fruit retention. For fruit quality, fruit length and width, fruit weight, and total fruit yield was increased compared to the non-fertilized control. Likewise, The bio-fertilizer N-fixing bacteria followed by the amino acid mixture significantly improved all of the aforementioned parameters. Accordingly, it is recommended, both environmentally and economically to utilize organic and bio-fertizers, particularly goat manure combined with N-fixing bacteria, in low-fertility soil to sustain olive production as well as reducing mineral fertilization.

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Section: Introductionmentioning

confidence: 99%

Integrated Use of Organic and Bio-fertilizers to Improve Yield and Fruit Quality of Olives Grown in Low Fertility Sandy Soil in an Arid Environment

Alowaiesh¹,

Gad²,

Ali³

2023

Phyton

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Effect of irradiation on total biophenol and antioxidant activity during storage of natural black table olives obtained using starter culture

Irmak,

Öztürk Güngör,

Susamci

et al. 2024

J Americ Oil Chem Soc

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In this study, it was aimed to determine the effects of different production and preservation methods on the shelf life and quality of the Gemlik variety of natural black table olives produced with low salt (2%). For this purpose, olives were processed by the traditional Turkish style dry salted black olive by using a starter culture. The MAP (Modified atmosphere packaging, 60% N2 and 40% CO2), vacuum and for the first time gamma irradiation methods (1, 3 and 5 kGy) were applied in the preservation of table olives. The 5 kGy irradiation treatment reduced the total phenolic amount and DPPH antioxidant activity of olives more than other irradiation doses. The pH (4.3–4.83) and titratable acidity (0.68–1.02%) of the samples changed in accordance with the legal regulations during the storage period (pH max. 5 and acidity min 0.3%). At the end of the fermentation and storage, total phenolic content and antioxidant activity decreased significantly (p‐value <0.05). During the storage period, the total phenolic content in natural fermented olives (without starter culture) decreased from 232 to 144 mgCAE/100 g and in starter culture added table olives from 200 to 138 mgCAE/100 g. In addition, the antioxidant activity was changed between 60.94 and 47.14 μmolTE/100 g oil. As a result of the study, it was ensured that black table olives produced with less salt (2%) could be stored on the shelves for 6 months without using any preservatives. In addition, radiation effect on quality was relatively similar to other treatments (vacuum and MAP).

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Chemometric characterization of raw olives from important Turkish table olive cultivars Cvs. using HPLC–DAD method based on their biophenolic profiles

Irmak¹,

Dıraman

2021

J Food Sci Technol

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Quality evaluation of Aitana, Caiazzana and Nocellara del Belice table olives fermented with a commercial starter culture

Cited by 4 publications

References 17 publications

Integrated Use of Organic and Bio-fertilizers to Improve Yield and Fruit Quality of Olives Grown in Low Fertility Sandy Soil in an Arid Environment

Integrated Use of Organic and Bio-fertilizers to Improve Yield and Fruit Quality of Olives Grown in Low Fertility Sandy Soil in an Arid Environment

Effect of irradiation on total biophenol and antioxidant activity during storage of natural black table olives obtained using starter culture

Chemometric characterization of raw olives from important Turkish table olive cultivars Cvs. using HPLC–DAD method based on their biophenolic profiles

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