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Abstract
The aim of this study was to focus on the changes of some components of green Table olive fruits occurred during processing and storage, in order to provide more information for selected processing techniques in five varieties, Picual, Sennara, Baldy, Egizi Axi, and Egizi Shami) were investigated for the changes of physicochemical parameters during processing. Chemical composition (moisture, protein, fat, ash, and fiber) were determined and degree of acidity on brine solution during fermentation. Results showed that the untreated fresh olive contained the highest total phenols in all cultivars as compared to the treated samples .The total phenols decreased as the NaOH increased from 1.5 to 2% after soaking and washing treatments. However, the total phenols decreased as the fermentation process continued up to 9 months in all cases. in the fresh olive fruits after pickling the polyphenols of all varieties decreased. The highest FFA% in all cultivars oleic acid which decreased gradually as the fermentation period (12months).The oleic acid percentage was 72.18 and 72.28% of fresh olive variety (Balady and Egizi Shami respectively). After pickling oleic acid percentage (70.21, and 69.46%).The total saturation FFA generally, increased with increasing fermentation time compared to the total saturation FFA of the fresh olives in all varieties. protein contents and amino acid composition in Picual olive decreased after pickling and treated with Ozone oxidation with all treatments. The highest value of oil was found in the un processed green Table olives. Crude fiber and ash were decreased after treating olives with ozon oxidation. An important reduction in the amount of sugar was found during the ozone oxidation and fermentation, but only traces of sugar were detected after fermentation of table olives. The salt concentration in brine solution was found to be the most important factor for producing table olives. Other factors are the degree of maturation and variety which also affected. Chemical composition and degree of maturation also affected the acidity in brine solution during fermentation. Thus, the traditional fermentation of green table olives could be affected by using different concentrations of salt being (zero, 4, 8, and 12%).
. It could be concluded that the suitable concentration of sodium chloride for pickling olive fruits was 12% for keeping quality of stored table olives.
Ozone oxidation caused a slight decrease in protein content in Picual olive, this decreasing of protein may be attributed to the loss of soluble protein diffusion from fruits to the brine .Generally data revealed that all sensory characteristics such as color. Finally treatment table olive by ozone oxidation give a good color but it decrease the quality and not acceptable Table olives.