Elaboration of table olives: assessment of new olive genotypes

Abstract

Thirty-three new genotypes coming from a table olive cross-breeding program were evaluated to assess their adaptability to standard processes, namely Spanish-style and black ripe olives. Different physical and chemical parameters were evaluated in fresh fruits, processed olives and brines. Most of these traits exhibited large variability among all genotypes and within each cross. Seven new genotypes, 05-138, 05-166, 05- 217, 05-322, 05-499, 04-1390 and 04-1396, were selected based on fruit weight, pulp to-pit ratio, olive oil content and bruising parameters. In particular, two genotypes (04- 1355 and 05-271) did not develop fermentation by lactic acid bacteria. Some genotypes had firmness problems in the final product, especially the 02-1000, and in both elaboration processes this cultivar was excessively soft. Other genotypes developed an unacceptable color when they were processed as Spanish-style olives. Nevertheless, all new genotypes could be elaborated as both Spanish-style and black ripe olives by adapting specific criteria in the processes for each genotype. Correlations between traits measured in fresh fruit and those measured in processed olives were explored.