PHYSICAL AND CHEMICAL CHARACTERISTICS OF CROSSED OLIVES AND THEIR CONVENIENCE TO GREEN TABLE OLIVE FERMENTATION BY USING Lactobacillus plantarum AS A STARTER CULTURE

Genetic variation was reported as an important factor effects quality of table olive. So that researchers aimed to develop new cultivar which had high table olive characteristics than that’s of standard cultivar. This research was aimed to determine characters of raw and processed fruits of 4crossedolive genotypes which had been reported by previous studies as promising cultivar for registration according to agronomic characteristics. Fruits of Manzanilla cultivar which is the most important green table olive cultivar in Spain were used for comparison. Number of olives per kilogram, flesh to seed ratio, water, oil, total and reducing sugar, and phenolic compounds were analyzed. Sensory and salt analyses also were applied to processed olives. For green table olive production; olives were debittered by 2% NaOH and then put in brine which contained 5% salt at pH4,5. At 4 day of keeping the olives in brine, 10CFU/mL Lactobacillus plantarum were inoculated to the brine for fermentation until pH fall to 3,8.All the olives of genotypes had enough reduced sugar content (>2 %) for fermentative microorganisms and higher olive weight than Manzanilla but only olive of BK013 had higher flesh to seed ratio than Manzanilla. After processing hydroxytyrosol losses were determined in the range of 30,25-88,88 % and processed olives of MT038 had higher hydroxytyrosol content this is precious for nutrition physiology of consumer. Olives of BK013 and GK131had bettertable olive and sensory characteristics so that they have potential for registration as new table olive cultivar.