World Food Science and Technology Congress
Athens, Greece
Yasin Ozdemir
Ataturk Central Horticultural Research Institute, Turkey
Title: Effect of plant growth regulators on bitterness, physical and chemical characters of black olives in water
Biography
Biography: Yasin Ozdemir
Abstract
This was the first research on determination of bitterness reduction of olives by keeping olives in plant growth regulator contained water. Oleuropein was responsible from bitterness of olive. Hypothesis of this study was that plant growth regulator accelerates the ripening of olives and during this process bitterness of olives will reduce. According to previous studies during olive ripening oleuropein content of olives were decreased. Indole-3-acetic acid, 2,4-dichlorophenoxyacetic acid, gibberellic acid, ethephon and Signum (containing 267 g/kg boscalid and 60 g/kg pyraclostrobin) were used individually in this study. Bitterness of olives was analyzed by oleuropein absorbance value and sensorial taste analysis with 2 day intervals until 8 days. Statistically important differences were not determined on color and tissue hardness values between samples. But sensory bitterness of olives did not reduce enough at the end of this experiment. Future studies should be focused on using of plant growth regulators especially safe chemical substances which had ripeness accelerator properties on olives to reduce the bitterness of olives