Effect of Prepackaging Treatments and Different Gas Composition on Physicochemical and Sensory Properties of Hurma Olive (Erkence cv.)
Makaleler > Tam Makale · 2018
Yazarlar: Erkan SUSAMCI, Özlem TUNCAY, Ayşegül YOLTAŞ
Akademik Gıda, Uluslararası, 2018, cilt 16, ss 264-270
DOI: 10.24323/akademik-gida.474933
Özet
Hurma olive is a special olive cultivar that loses its bitter taste before harvesting, and sweetness occurs when the fruit is still on the tree. Thus, it can be directly consumed right after being harvested. Studies on the preservation of Hurma olive without salt have been very limited and it has not been implemented in practice yet. In this study, some quality characteristics of Hurma olives under different modified atmospheres were determined during storage. For this purpose, the efficacy of washing, lactic acid dip, and modified atmosphere packaging (MAP) were studied throughout 120 days at 1°C. Hurma olive samples were washed with tap water and dipped in lactic acid solution (0.2% w/v) for 1 minute before packaging. After the application of vacuum, samples were packaged under the atmosphere of 100% CO2, 60% CO2 / 40% N2, and air combination and then stored at 1°C for 120 days. Physicochemical analyses such as acidity, reduced sugar, bitterness, color (CIE L*, a*, b*) and dry matter contents along with sensory analyses were carried out at regular intervals throughout the storage period. Insignificant differences were determined among washed and unwashed Hurma olives in terms of their physicochemical parameters whereas unwashed olive samples retained sensory characteristics better and preferred more by sensory panelists than washed counterparts. Washed and vacuum packaged samples had more undesired values in terms of the sensory characteristics studied.