Effect of dressings "(alinos)" on olive texture:: cellulase, polygalacturonase and glycosidase activities of garlic and lemon present in brines

Texture is a basic characteristic of plant products for human consumption, being an essential factor in acceptance or rejection by the consumer. Dressed olives are highly valued for their excellent organoleptic characteristics, but: bear the drawback of low stability. They are mainly sold loose, without any preservatives, and only a small proportion is packed after pasteurization. This work investigates the enzymatic activities of the endogenous enzymes present in products used as dressings such as garlic and lemon, and their capacity to be solubilized in brine and remain active throughout storage. In preparations with lemon and garlic, a progressive increase in the cellulase and polygalacturonase activity was observed with storage time. Of all the glycosidases assayed in the brine, only a-galactosidase activity was detected in garlic preparations. Environmental factors such as the presence of salt and/or the pH dependence of the enzymes were also studied.