Factors affecting the changes in texture of dressed ("aliñadas") olives

Abstract.

The effect of the natural components of dressing during the conservation of olives on their texture was studied. Significant differences in texture between preparations with and without dressing were detected, although the texture in both preparations continued to diminish with time of conservation until the difference between textures was eliminated. These facts suggest that the enzymes coming from the constituents of the dressing (garlic, lemon, etc), as well as those endogenous enzymes in the olive fruit itself influence the changes in the texture, the olive becoming more susceptible to dressing and to enzymatic action as the stage of maturation progresses. Changes in the composition of polysaccharides and significant decreases in texture were related. Degradation of important polysaccharides in the structure of cell walls, such as α-cellulose, carbonate-soluble pectin and 4% KOH-soluble hemicelluloses were detected. This noticeable degradation could be explained perfectly by the combined action of the cell wall degrading enzymes, cellulase and polygalacturonase, present.