THE EFFECTS OF COLD STORAGE AND ETHYLENE APPLICATIONS ON OLIVE FRUIT QUALITY
Project no. 1021 · Status: Kapanmış · 2016
Summary
In this study, as a pretreatment, different depo conditions and ethylene dozes applied on olives that occur during quality changes examined as physicochemical. For this purpose, the sample uptaking periods are determined according to olive maturity index period. The uptaking samples will collected in 2nd and 4th maturity stage. Olives (Erkence and Gemlik Olives ) were divided approximately 600 gr fruits with 3 repetitive by chance and then these are divided two sections after that first section was depo 3±1°C and 7±1°C for 4 weeks. Second section is 0, 5, 25 and 50 ppm dozes ethylene applied and the total fenol ingredient and edible quality feature is examined. The fruit flesh rigidity, fruit flesh PH analyze, titratable free acid analyze(%), colour value(L*, a*, b*), total fenol quantity and reducer sugar analyze(%) has done in the beginning of the storage and during storage. In cold storage olives, the best result was observed at 7°C after 21 days. It has been determined that the maturation (except for exceptions) of ethylene applied olives continues with the increase of ethylene dose. Cold storage and application of ethylene did not cause significant quality losses in olives. Therefore, cold storage and ethylene applications can be improved and incorporated into new olive bitterness methods.