It is known from the study of botany that the fruits of the olive are classified under the name of Drupe like other meat fruits (peaches, cherries, peaches, apricots) These fruits are characterized by the outer section of which Mesocarp meaty and sweet and usually surrounded by thick wood cover and this cover surrounds the seed with the fruits of olive frizz From this room, because its tissue is bitter and can not be eaten directly for the following reasons:
1 - weak concentration of sugar.
2 - contain the pulp on the substance of Alorubin Olearopien.
The skin of the fruit with the pulp is the main and important part eaten. It consists of a group of distinct parachymic cells responsible for metabolic reactions in the plant. These cells and their chemical composition are of great importance in the process of pickling. The fruit of the olives is characterized by the bitter taste, The process of pickling aims to:
Remove bitter taste from fruits.
2 - keeping olives for long periods. During the pickling of fruits occurs on the composition of the fruits a set of changes, the most important of which:
1 - loss of sugar.
2 - Crashes in Alorubin
3 - loss in the proportion of mantool sugar
4 - loss in the proportion of the dragon.
5 - loss in the proportion of colored materials, resulting in a shift in the color of fruits.
6 - A group of organic acids with their salts next to milk acid as a result of the action of bacteria.
7 - high structural capacity is the ability of fruits to maintain the same pH degree despite the addition of acid or basis.
8. Turn sugar into milk acid
9. In general, it can be said that as a result of the pickling process, changes and differences in texture and taste occur. These differences and changes are considered acceptable and acceptable to many people.
1 - weak concentration of sugar.
2 - contain the pulp on the substance of Alorubin Olearopien.
The skin of the fruit with the pulp is the main and important part eaten. It consists of a group of distinct parachymic cells responsible for metabolic reactions in the plant. These cells and their chemical composition are of great importance in the process of pickling. The fruit of the olives is characterized by the bitter taste, The process of pickling aims to:
Remove bitter taste from fruits.
2 - keeping olives for long periods. During the pickling of fruits occurs on the composition of the fruits a set of changes, the most important of which:
1 - loss of sugar.
2 - Crashes in Alorubin
3 - loss in the proportion of mantool sugar
4 - loss in the proportion of the dragon.
5 - loss in the proportion of colored materials, resulting in a shift in the color of fruits.
6 - A group of organic acids with their salts next to milk acid as a result of the action of bacteria.
7 - high structural capacity is the ability of fruits to maintain the same pH degree despite the addition of acid or basis.
8. Turn sugar into milk acid
9. In general, it can be said that as a result of the pickling process, changes and differences in texture and taste occur. These differences and changes are considered acceptable and acceptable to many people.