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| Medeiros, Rosalina Marangon Lima; Silva, Daniel Fernandes; Villa, Fabíola; Fernandes, Fábio Luiz Figueiredo. |
| The table olives matured naturally are traditionally produced and appreciated in Brazil. In this work it was intended to the processing of black olives fermented naturally, using differents treatments and subsequent evaluation of acidity. For this were used in experiment 4 kg of ripe fruits harvested in production plants, the five cvs. held in the collection EPAMIG. Glass jars were used 250 mL sealed with metal caps, previously sterilized, in the processing premises. Then, the washed olives were sanitized with NaClO at concentration 200 mg L-1 for 30 minutes. Subsequently the samples were weighed in 300 g of each cultivar per treatment, divided into three pots. The brine was prepared with filtered water and boiled for 10 minutes. After cooling the brine,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Olea europaea; Processamento; Caracterização físico-química.. |
| Ano: 2014 |
URL: http://e-revista.unioeste.br/index.php/scientiaagraria/article/view/7653 |
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