Background: Because of damage caused by mechanical harvesting, the drupes for table olive production are traditionally hand harvested. Until now, no data have been available on the microbiological and chemical features of mechanically harvested drupes during fermentation. Results: Drupes mechanically harvested and inoculated with Lactobacillus pentosus OM13 were characterized by the lowest concentrations of potential spoilage microorganisms. On the other hand, drupes mechanically harvested and subjected to spontaneous fermentation showed the highest concentration of Enterobacteriaceae and pseudomonads during transformation. The lowest decrease of pH (4.20) was registered for the trials inoculated with the starter culture. Differences in terms of volatile organic compounds were estimated among trials. Multivariate analysis showed that the olives processed from the drupes mechanically harvested and inoculated with starter were closely related to control production (drupes manually harvested) in terms of microbiological and pH values. Sensory analysis evidenced negative evaluations only for the uninoculated trials. Conclusion: Drupes mechanically harvested and subjected to a driven fermentation with Lactobacillus pentosus OM13 determined the production of table olives with appreciable organoleptic features. Thus mechanical harvesting performed using a trunk shaker equipped with an inverse umbrella and the addition of starter lactic acid bacteria represents a valuable alternative to manual harvesting for table olive production at the industrial level.

Martorana, A., Alfonzo, A., Settanni, L., Corona, O., La Croce, F., Caruso, T., et al. (2016). Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 96(6), 2004-2017 [10.1002/jsfa.7311].

Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives

MARTORANA, Alessandra;ALFONZO, Antonio;SETTANNI, Luca;CORONA, Onofrio;CARUSO, Tiziano;MOSCHETTI, Giancarlo;FRANCESCA, Nicola
2016

Abstract

Background: Because of damage caused by mechanical harvesting, the drupes for table olive production are traditionally hand harvested. Until now, no data have been available on the microbiological and chemical features of mechanically harvested drupes during fermentation. Results: Drupes mechanically harvested and inoculated with Lactobacillus pentosus OM13 were characterized by the lowest concentrations of potential spoilage microorganisms. On the other hand, drupes mechanically harvested and subjected to spontaneous fermentation showed the highest concentration of Enterobacteriaceae and pseudomonads during transformation. The lowest decrease of pH (4.20) was registered for the trials inoculated with the starter culture. Differences in terms of volatile organic compounds were estimated among trials. Multivariate analysis showed that the olives processed from the drupes mechanically harvested and inoculated with starter were closely related to control production (drupes manually harvested) in terms of microbiological and pH values. Sensory analysis evidenced negative evaluations only for the uninoculated trials. Conclusion: Drupes mechanically harvested and subjected to a driven fermentation with Lactobacillus pentosus OM13 determined the production of table olives with appreciable organoleptic features. Thus mechanical harvesting performed using a trunk shaker equipped with an inverse umbrella and the addition of starter lactic acid bacteria represents a valuable alternative to manual harvesting for table olive production at the industrial level.
Settore AGR/03 - Arboricoltura Generale E Coltivazioni Arboree
Settore AGR/16 - Microbiologia Agraria
Settore AGR/15 - Scienze E Tecnologie Alimentari
Settore AGR/13 - Chimica Agraria
http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010
Martorana, A., Alfonzo, A., Settanni, L., Corona, O., La Croce, F., Caruso, T., et al. (2016). Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 96(6), 2004-2017 [10.1002/jsfa.7311].
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10447/191952
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