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

F. Gambella; A. Piga; M. Agabbio; V. Vacca; G. D’hallewin

doi:10.3989/gya.2000.v51.i3.475

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

Authors

F. Gambella Dipartimento di Scienze Ambientali Agrarie e di Biotecnologie Agro-Alimentari: “Sez. Tecnologie Alimentari” – Università degli Studi. Viale Italia, 39. Sassari (Italy)
A. Piga Dipartimento di Scienze Ambientali Agrarie e di Biotecnologie Agro-Alimentari: “Sez. Tecnologie Alimentari” – Università degli Studi. Viale Italia, 39. Sassari (Italy)
M. Agabbio Dipartimento di Scienze Ambientali Agrarie e di Biotecnologie Agro-Alimentari: “Sez. Tecnologie Alimentari” – Università degli Studi. Viale Italia, 39. Sassari (Italy)
V. Vacca Dipartimento di Scienze Ambientali Agrarie e di Biotecnologie Agro-Alimentari: “Sez. Tecnologie Alimentari” – Università degli Studi. Viale Italia, 39. Sassari (Italy)
G. D’hallewin Istituto per la Fisiologia della Maturazione e della Conservazione del Frutto delle Specie Arboree Mediterranee – C.N.R. Viale dei Mille, 48. Sassari (Italy)

DOI:

https://doi.org/10.3989/gya.2000.v51.i3.475

Keywords:

Bitter, Dehydration, Green table olive, Pretreatment

Abstract

Mature green olives (Olea europea L.) were dried in a forced air oven at 50ºC, after being subjected alternatively to four different pre-treatments. Results indicate the possibility to obtain bitter-free and high quality olives by combining a ten minutes dip in a 10 % hot brine (50ºC) followed by a 32 hours dehydration. The latter product reached 20 % of residual humidity and did not rotted for one year.

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Published

2000-06-30

How to Cite

Gambella F, Piga A, Agabbio M, Vacca V, D’hallewin G. Effect of different pre-treatments on drying of green table olives (Ascolana tenera var.). Grasas aceites [Internet]. 2000Jun.30 [cited 2026Jul.28];51(3):173-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/475

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Issue

Vol. 51 No. 3 (2000)

Section

Research

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