عنوان مقاله [English]
In this project, the processing ability and quality of green table olives during storage period on six selected cultivars and five genotypes were investigated. After harvesting, debittering carried out using NaOH (2%). The fruits were then placed in a solution of water and salt for fermentation and storage. During the fermentation and storage period, quality parameters such as ash, glucose, fatty acids, acidity, pH, mineral elements and sensory properties wereevaluated. At harvesting time, Direh, Tokhm kabki and KH15 genotypes had the highest fruit weight in comparison to the other selected cultivars and genotypes. During the processing and storage period, there was an increase trend for sodium, while a decrease trend in the amount of calcium and potassium in the fruit flesh compared to the harvest time. However, there was not a distinct trend in the acidity changes during the processing period. According to the sensory analysis, Zard, QG18, GW1, Direh, Meshkat, Manzanilla, TMN2and BN5, acquired the high score of total acceptance index among panelists (between 7.5 and 9), respectively.
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