Abstract
Ripe black olives cv. Arauco were processed under different conditions to evaluate the effects of alternating air injection (AI) on the color of olives and on spoilage known as “alambrado”, using a system based on the one patented by the “Instituto de la Grasa” (Sevilla, Spain), as compared with the traditional Argentine processing method, which consists of drying the olives in natural air (“extendido”) for 24 hours at 7, 14 and 21 days of fermentation. Four types of fermentation were used: brine at 2% NaCl plus AI; brine at 2% NaCl plus three “extendidos”; brine at 9% NaCl plus three “extendidos”; and brine at 9% NaCl plus AI and one “extendido”. As previously observed in other varieties by other authors, we noticed that lower pH values were achieved in 2% NaCl fermentations vs. 9% NaCl fermentations. AI prevented the “alambrado” whereas brine at 2% NaCl reduced this spoilage as compared with brine at 9% NaCl. The darkest color of olives was obtained with three “extendidos”, but 83% of brightness reduction was achieved with only one “extendido”. The “extendido” process decreased the texture. We conclude that the combination of AI and “extendido” can add benefits to natural black olives of the Arauco variety.
Highlights
Research began to study and quantify this defect in Spanish varieties (Balastsouras, 1996; García-García et al, 1982) by cutting and observing the fruit pulp (García-García et al, 1982). These studies showed that intermittent air injection (AI) during fermentation significantly reduces the “alambrado” in some varieties (García-García et al, 1982; Duran Quintana et al, 1986; García-García et al, 1985)
The fermentation process includes a stage called “extendido”, which consists of drying the olives in natural air to darken them, a process usually done at 7, 14 and 21 days of fermentation (Lúquez Bibiloni and Aguilera Radic, 2006)
The aim of this study was to compare the color, texture and pH of natural black olives processed according to the traditional Argentine method with those of olives processed with AI, without “extendido” and with two different saline concentrations during fermentation
Summary
Research began to study and quantify this defect in Spanish varieties (Balastsouras, 1996; García-García et al, 1982) by cutting and observing the fruit pulp (García-García et al, 1982) These studies showed that intermittent air injection (AI) during fermentation significantly reduces the “alambrado” in some varieties (García-García et al, 1982; Duran Quintana et al, 1986; García-García et al, 1985). This technique would be of interest to obtain the desired color of this type of olives
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