QUALITY OF TABLE OLIVES IN RELATION TO PICKLING PROCESS AND FERMENTATION TIME.

Table olive is one of the important appetizers in the Mediterranean region. Quality of table olive rely on the cultivar and pickling process especially fermentation process. Therefore, the aim of this work was to evaluate the effect of pickling and fermentation process on quality of table olive such as, chemical characteristics and sensorial properties. Olives treated with NaOH 2%(w/v) for 5-6.5 (h) then washed with water for 24-32 h (3-4times/8 h) for that treated olives and covered with gradient brine solution of 6% for the first 24 h, 8% for the next 24 h and 10% for the third 24 h and finally the brine concentration was reduced to 8% (w/v) during the fourth day and left for 12 months at room temperature to undergo the characteristic lactic fermentation process. Sensorial properties evaluated at 3, 6, 9 and 12 months of fermentation and chemical characteristics determined with an interval of one month during the storage time of 12 months.The obtained results revealed that titratable acidity and Nacl content increased with increasing the fermentation time which continued for 12 months. The pH value decreased during the fermentation period .Sensory analysis of table olives by International Olive Council method showed that hardness, fibrousness, crunchiness and bitter decreased during the fermentation period. On the other hand, salt and acid increased during the fermentation period. Baladi cultivar showed the best physicochemical and sensory quality during fermentation for 12 months followed by Agazi cultivar as compared to the other cultivars (Akhs, Azizi and Tofahi).