<abstract xmlns="http://www.w3.org/1999/xhtml">Some important physical, chemical and sensory characteristics of raw and processed olives (processed by the same scratched table olive process) were investigated. In the study, six candidate cultivars obtained by cross-breeding and one standard cultivar (‘Domat’) grown together in an olive breeding and observation plot in the Ataturk Central Horticultural Research Institute in Turkey were investigated. Fruit weight and flesh-to-seed ratio of fresh raw olives ranged from 5.18 to 7.65 g and 4.8 to 6.3, respectively. LT011 had the highest fruit weight, whereas LT001 and LE001 had the highest flesh-to-seed ratio. Total phenolic content and antioxidant activity of the produced table olives were estimated between 102 and 141 mg gallic acid equivalents per 100 g−1fresh weight, and 13.4 and 14.9 µmol Trolox 100 g−1, respectively. Fruits of LT001 had higher appearance, taste, bitterness and general appreciation scores than the others. LT001 showed a lesser loss of oleuropein absorbance and antioxidant activity than the others during processing. The results of this study revealed that LE001, LT001 and LT011 had superior characteristics for the production of scratched green table olives.</abstract>

Some important physical, chemical and sensory characteristics of raw and processed olives (processed by the same scratched table olive process) were investigated. In the study, six candidate cultivars obtained by cross-breeding and one standard cultivar (‘Domat’) grown together in an olive breeding and observation plot in the Ataturk Central Horticultural Research Institute in Turkey were investigated. Fruit weight and flesh-to-seed ratio of fresh raw olives ranged from 5.18 to 7.65 g and 4.8 to 6.3, respectively. LT011 had the highest fruit weight, whereas LT001 and LE001 had the highest flesh-to-seed ratio. Total phenolic content and antioxidant activity of the produced table olives were estimated between 102 and 141 mg gallic acid equivalents per 100 g−1fresh weight, and 13.4 and 14.9 µmol Trolox 100 g−1, respectively. Fruits of LT001 had higher appearance, taste, bitterness and general appreciation scores than the others. LT001 showed a lesser loss of oleuropein absorbance and antioxidant activity than the others during processing. The results of this study revealed that LE001, LT001 and LT011 had superior characteristics for the production of scratched green table olives.

Fruit characteristics of six candidate olive cultivars

Ataturk Central Horticultural Research Institute

Department of Horticulture, Agricultural Faculty

Folia Horticulturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"Fruit characteristics of six candidate olive cultivars"}

Some important physical, chemical and sensory characteristics of raw and processed olives (processed by the same scratched table olive process) were...

Fruit characteristics of six candidate olive cultivars

Publicado en línea: 19 jun 2018

Páginas: 169 - 177

Recibido: 29 jul 2017

Aceptado: 05 mar 2018

DOI: https://doi.org/10.2478/fhort-2018-0017

Palabras clave
antioxidant activity genotype, oleuropein, sensory evaluation, total phenolics

© 2018 Yasin Ozdemir et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Fruit characteristics of six candidate olive cultivars

Publicado en línea: 19 jun 2018

Páginas: 169 - 177

Recibido: 29 jul 2017

Aceptado: 05 mar 2018

DOI: https://doi.org/10.2478/fhort-2018-0017

Palabras claveantioxidant activity genotype, oleuropein, sensory evaluation, total phenolics

© 2018 Yasin Ozdemir et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Palabras clave
antioxidant activity genotype, oleuropein, sensory evaluation, total phenolics