Investigation of the main quality parameters of green and black table olives (Olea europaea var. Sativa)

Olives (Olea europaea var. sativa) are consumed directly every day in almost all regions of our country, It is also a valuable food that has an important place in Turkish food culture, which is added to various food products. The aim of this study is to determine and inform the data about the quality values of olives, which are important agricultural product and agricultural technology food industry product of our Aegean and Maramara regions espacially. The physical and chemical analysis of green and black olives obtained by sampling; 10 grain weight, seed weight acidity, pH, meat / seed ratio, grain number per kg, color, salt, fat parameters were determined in the M. Sc thesis research project. Three parallel samples were studied from each of samples. All thesis research data were subjected to statistical test and t-test was applied and both graphs and tables were interpreted by taking all data averages. Green olives average weight 40,3 g. while the average weight of Black olives is 33,18g, Green olive meat core ratio is 4,81 gram while Black olives core weight ratio is determined as 5,079g on average. The average salinity of green olives is 3,34 units, while the average salinity of Black olives is equal to 3,37%. Green olive oil average rate is 29,25%, while Black olive oil average is 31,40%. Green olive Meat core ratio was 4,81 g, while black olive meat core weight ratio was 5,079. It was determined whether black and green olives differed in terms of the quality data in the research . Physical and chemical analysis of black and green olives, harvest conditions, technological processes have been different. In terms of quality, extraordinary quality parameter values were not determined in olives.