+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Effect of different pre-treatments on drying of green table olives (Ascolana tenera var.)

Effect of different pre-treatments on drying of green table olives (Ascolana tenera var.)

Grasas y Aceites Sevilla 51(3): 173-176

Mature green olives (Olea europaea) were dried in a forced air oven at 50 degrees C, after being subjected alternatively to 4 different pre-treatments. Results indicate the possibility to obtain bitter-free and high quality olives by combining a 10-min dip in a 10% hot brine (50 degrees C) followed by a 32-h dehydration.

(PDF emailed within 1 workday: $29.90)

Accession: 003727218

Download citation: RISBibTeXText

Related references

Fractionation of phenolase from green table olives (Ascolana tenera var.) by immobilized copper affinity chromatography. Grasas y Aceites 46(4-5): 251-254, 1995

Effect of irrigation on fruit quality of table olives (Olea europaea), cultivar 'Ascolana Tenera'. New Zealand Journal of Crop and Horticultural Science 24(2): 175-181, 1996

A study of ripening parameters in the table olive cultivar Ascolana Tenera. Rivista della Ortoflorofrutticoltura Italiana 65(5): 321-327, 1981

On the Spanish-style table olive processing of Ascolana Tenera variety. Industrie Alimentari 42(428): 844-848, 2003

Research into some parameters of ripening in the table-olive cultivar Ascolana tenera. Rivista della ortoflorofrutticoltura italiana 65(5): 321-327, 1981

Effects of CPPU (cytokinin) on table olive trees (cv. Ascolana Tenera) under nonirrigated and irrigated conditions. Acta Horticulturae ( 379): 159-166, 1995

Hot air drying of green table olives. Food Technology and Biotechnology 43(2): 181-187, 2005

Mathematical modelling of convection drying of green table olives. Biosystems engineering 98(1): 47-53, 2007

Use of a lactic acid bacteria starter culture during green olive (Olea europaea L cv Ascolana tenera) processing. Journal of the Science of Food and Agriculture 85(7): 1084-1090, 2005

Irrigation effects on fruit yield, phenolic composition and fermentation of naturally green olive processing from cv Ascolana tenera. Acta Horticulturae: 1(vol 1), 339-344, 2008

A study on changes in sugars during the ripening of green table olives and during their treatment for the preparation of Spanish-type green olives. Delt. 'Ergas. Inst. technol. Phyt. Prol, Athenai., 4, 85-102. bibl. 14, 1968

Study of new procedures of elaboration of alkalitreated green table olives, not fermented, preserved by heat treatments. Grasas y Aceites 58(3): 275-282, 2007

Composition and nutritive of some Spanish varieties of table Olives III. Packaged pickled green olives. Grasas y aceites 30(4): 221-226, 1979

Nutraceutical effects of table green olives: a pilot study with Nocellara del Belice olives. Immunity & Ageing 13(): 11-11, 2016