Quality attributes of green olive fruits as affected by some modified freezing treatments before pickling process

ABSTRACT

This work was carried out to study the effect of debittering of Azizi Shami ripe olives by their freezing at-18 degree C for 72 hr or 96 hr or freezing the fruits at intervals for 72 hr as well as acidification and alkalinization treatments . Results indicated that, the phenolic components decreased by increasing the freezing period of olive fruits Freezing at intervals before pickling process had the highest decreasing in their contents at zero time and after pickling process had the highest decreasing percentage in phenolic compounds at zero time and after pickling for 90 days [in 10% salt and 1% NaHC03] . Moreover, freezing of olive fruits for 96 hr and treating with 10% salt and 1% NaHCO3 had significantly the highest color, taste, texture and overall quality scores as compared with other treatments during pickling period for 90 days. The green olive fruits pickled after freezing at intervals for 72 hr had the lowest quality attributes, but they had the highest black color which made them possible to be used in production of black pickled olive