The effect of physical, chemical and microbiologicalchanges on product quality in olive production from olivesgrown in Osmaniye

In this study, the effects of physical, chemical and microbiological changes on the product quality of the Gemlik variety green and black olives grown in Osmaniye province were investigated by dry salting method during the fermentation period. Green and black olives of the Gemlik variety were left to ferment for 4 months at a salt concentration of ℅10. According to the physical analysis results of Gemlik olives,the fruit/meat ℅ ratio is 68, 85 in green olives and ℅70.35 in black olives; fruit/meat ratio is 2.39 in green olives and 2.41 in black olives; The number of grains per kg wasfound to be 357 in green olives and 238 in black olives. At the beginning of the fermentation, the microbial flora was dominated by yeast/mould, while the lactic acid bacteria increased in the following periods. Mold growth was rare. . During the storageperiod, salt, pH, total acidity, free acidity, hardness, color change were analyzed with20-day intervals and no significant differences were observed between the groups. Asthe fermentation time progressed, it was determined that the salt penetrated the olive and then its value was fixed. In the sensory analysis evaluation made as a result of fermentation, black and green olives were generally appreciated. As a result of the study, it was determined that the salt ratio was sufficient in quality standards and protected microbially. Key Words: Gemlik, dry salting, fermentation, sensory quality