PRELIMINARY STUDIES ON CANNED OLIVES NATURALLY MATURED SOUTH MINAS GERAIS STATE: EVALUATION OF ACIDITY

Abstract

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, were prepared the twelve treatments. For the assessment of the preserved test was performed by titration acidity at 90 days post-processing. The experimental desing was completely randomized, double fatorial, containing five cultivars of mature olives matured naturally (‘Galega’; ‘JB1’; ‘JB2’; ‘Negroa’ and ‘Mission’) x twelve treatments (com e sem branqueamento, com e sem hidróxido de sódio, sal grosso e sal marinho a 7%, com descanso a 5, 7 e 9% e sem descanso a 5, 7 e 9%) for processing of preserved, containg ter repetitions. It has better acidity in the elaboration of canned black olives undergo the bleaching process, treated with sodium idroxide, with 5 and 9% canned and submitted with coarse salt. The cultivar ‘Negroa’ presents greater aptitude for the manufacture of preserved food, followed ‘Galega’.