文章基本信息

标题：A Study on the Chemical Precautions to Prevent Moulding of Black Table Olives
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作者：Oğuz Kılıç ; Fikri Başoğlu ; Dilek Başer 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1986
卷号：11
期号：3
出版社：Association of Food Technology, Turkey
摘要：In this work, inhibiting effects of some chemical preservatives on moulding of black table olives produced from Gemlik variety were investigated. For this purpose, the olive samples were deeped into the solutions of natrium benzoate, salicylic acid and kalium sorbate for 1, 6 and 12 hours. The concentrations of the chemicals were 0.1%, 0.3% and 1.0%. Another experiment was made by adding 0.05% kalium sorbate directly to fermentation tank. After deeping process the samples were leaved to rest under room conditions or in a freezer and in the dishes or in the plastic bags. The number of the days required for moulding and getting wrinkle of the olives were determined within a period of 35 days. As a result, for all conditions no moulding has been seen on the samples deeped into the solution of 0.1% kalium sorbate for one hour and the samples which were added 0.05% kalium sorbate directly.