The effects of naturel brined and alkaline processing methods on quality of table black olive production

In this study, physical, chemical, microbiological and organoleptic differences that might occur in olives as a result of debittering through fermentation after black olives of the Gemlik type are processed naturally and with lye (alkaline), were examined. While the number and size of olives in a kilogram increased in lye process experimentation (3,3%) compared to natural olives(-1,1%), the results of skin thickness showed a decrease in the lye experiment and an increase in the natural experiment at the end of 9th month.. 1,1% reduction in thousand fruit weights in natural experiment, while lye experiment increased by 3,12%. There was more increase in lye experiment in size of olives than natural olives. In the 9th month, the flesh-pit ratio is 80,26% in those treated with lye, while it is 78,99% in natural olives. Olive hardness decreased 1,68% in the natural experiment and 17,98% in the lye experiment. A decrease was observed in L*, a* and C* values, and an increase in b*and hue* values at the end of fermentation. The total dry substance values in natural and lye processed olives are respectively 56,3% and 50,22%. The total amount of phenolic substance and oleuropein decreased in the fermentation process; the highest decrease (78,29%) occurred during the lye experiment. It is observed that bitterness in natural olives in the organoleptic experiment and salt values in lye processed olives were higher during the first five months. Epicarp pore structure was observed larger in the first and third months with lye treated olives compared to natural olives.