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Mould growth on black table olives and prevention by sorbic acid, methyl-eugenol and spice essential oil

M Kivanç1, A Akgül

  • 1Food Science Department, Faculty of Agriculture, Atatürk University, Erzurum, Turkey.

Die Nahrung
|January 1, 1990
PubMed

Insights

Sorbic acid, methyl-eugenol, and çörtük spice essential oil effectively inhibited mould growth on black table olives. Lower temperatures significantly slowed mould development, with sorbic acid showing the most potent antimicrobial effect.

Area of Science:

  • Food Microbiology
  • Mycology
  • Food Preservation

Background:

  • Mould contamination poses a significant challenge to the shelf-life and safety of Turkish-style black table olives.
  • Effective preservation strategies are crucial to prevent spoilage and mycotoxin production.

Purpose of the Study:

  • To evaluate the efficacy of sorbic acid, methyl-eugenol, and çörtük spice essential oil in inhibiting mould growth on black table olives.
  • To assess the impact of storage temperature on mould development and the effectiveness of the tested agents.

Main Methods:

  • Isolation and identification of native mould strains from Turkish olives, including Aspergillus and Penicillium species.
  • Treatment of olives with sorbic acid, methyl-eugenol, and çörtük spice essential oil, followed by inoculation with specific mould strains (A. parasiticus, P. clavigerum).
  • Storage of treated and inoculated olives at different temperatures (28°C, 15°C, 5°C) for 60 days and evaluation of mould growth.

Main Results:

  • Sorbic acid demonstrated the highest inhibitory effect on mould growth across all conditions, particularly at lower temperatures.
  • Methyl-eugenol and çörtük spice essential oil also exhibited significant mould inhibition, though less potent than sorbic acid.
  • Lower storage temperatures (5°C) markedly delayed mycelium and spore development compared to higher temperatures (28°C).
  • The inhibitory effect of the agents was more pronounced on olives inoculated with P. clavigerum compared to A. parasiticus.

Conclusions:

  • Sorbic acid, methyl-eugenol, and çörtük spice essential oil are effective agents for controlling mould growth in Turkish-style black table olives.
  • Low-temperature storage is a critical factor in extending the shelf-life by slowing down mould proliferation.
  • The choice of preservative and storage conditions can be optimized based on the target spoilage microorganisms.

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