NEW METHOD FOR THE FAST DEBITTERING OF OLIVE FRUIT - PRODUCTION OF OLIVE OIL AND EDIBLE OLIVE FRUIT

摘要

The method disclosed herein is based on the storage of umature or demi-matured olive fruit under modified atmosphere exclusively composed of CO2 CO2/N2 mixture, or CO2/N2/O2 mixture and characterised by low O2 content, high CO2 content and relatively high N2 content. It should be noted that, in the past, different modified atmospheres have been employed for conservative goals solely. The endogen biochemical processes occurred in a period of twelve storage days provide a new product the chemicaland biochemical composition of which differentiates significantly from that of the product before storage. These endogen biochemical processes result from the high concentration of CO2 and conduct to the catabolism of a plurality of b-glycosites andgreat molecules (glycol polymers, uronic acids etc). From the above arises that the present invention is an alternative preparation of debittered edible olives.