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Abstract
Green olives (Olea europaen cv. Manzanillo and Picual )
were ,used for processing into pickled olives by blanching ,lye
or traditional methods. Size, flesh percentage and flesh to pit
ratio, firmness, acidity, tannins ,moisture ,TSS, reducing, total
sugars ,chlorophylls a, b and carotene and fatty acids
composition were determined in fresh, after pickling and
during storage periods. The results showed that the size of
fresh Manzanillo fruit was larger than that of Picual fruits. , the
size of both fruits was decreased after pickling. The highest
decrease in fruit size was found in Manzanillo olive fruits,
which was processed by traditional treatment.,fresh percentage
of Manzanillo fruit had higher in flesh percentage and flesh
to pit ratio. After pickling, the flesh percentage and flesh to pit
ratio of both varieties showed higher values with blanching
and lye treatments. The firmness of Manzanillo variety was
lower than Picual variety in fresh olive fruits. Lye and
traditional treatments recorded higher values of firmness
Tannins, TSS, reducing, total sugars, chlorophylls a, band
carotene were decreased after pickling and during storage,
while the acidity and moisture were increased. with lye
treatment. Oleic acid increased in Picual and decreased in
Manzanillo all treatments the lye process could be
recommended for pickling green olives. Manzanillo variety
was more acceptable than Picual variety.