CONCLUSION
This work proposed a modification for the traditional way that
black-table olives have been processed by a great part of the Turkey.
The traditional dry salted method was modified by lowering salt and
adding starter culture. At the same time, a new preservation method
(irradiation) has been proposed to the black table olive sector. Starter
culture use in dry salted olives produced a final product with lower pH
value and higher free acidity. Fermentation of olives with starters
lower salt concentration compared to those traditionally used by the
producers. It is important because it allows the production of Gemlik
table olives with low salt content.
In this study, the effect of irradiation on black table olive storage
was investigated for the first time. Gamma-irradiation at the doses
tested (1, 3, 5 kGy) seems to have little effect on total phenolic
amount and antioxidany capacity of the black table olive. Generally no
significant differences between the 1 kGy and 3, 5kGy has been found. 1
kGy irridation seemed to be a suitable method for black olive
preservation and lower doses may be studied in future studies. This
study suggested that suitable doses of irradiation might be carefully
selected and used to minimise the loss of antioxidant phenolic compounds
in black table olive during storage.
Due to market demand for new preservaion methods, the results of this
study will be beneficial for the consumers and the table olive sector.
The resulting product could be of higher quality with extended
shelf-life while being at the same time safer for the consumer.
Dry salted table olives must be valued in the future taking into
consideration their high content in bioactive compounds.