Industrial improvement for naturally black olives production of Manzanilla and Arauco cultivars

D.M.E. ALVAREZ, ; A.LÓPEZ; A.L. LAMARQUE

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Año: 2014 vol. 38 p. 106 - 115

0145-8892

The purpose of this study was to investigate, at an industrial scale, the effect of air and calcium chloride (CaCl2) incorporation during naturally black olives fermentation of cv. Manzanilla and cv. Arauco in order to improve product quality related to surface color and firmness of the fruit. Basic parameters of the fermentative processes carried out in each treatment were monitored, and commercial quality of the final product was ascertained. The results indicated a general improvement of the surface color of aerobically processed fruits with lower L*values (darker color) for both cultivars. The effect of adding CaCl2 at the beginning of fermentation had a significant positive effect on hardness in Manzanilla fruits, regardless of fermentative system used. Arauco olives, however, improved texture only when CaCl2 and aeration was used simultaneously. No differences in caloric values of fruits between treatments were found.