Fruit quality of table-olive clones selected from ‘Nera’ cultivar

Olives from nine clones of the 'Nera' cultivar were evaluated for pulp composition before and after processing as table-olives, with or without alkaline treatment. Olives processed with alkaline lye had lower levels of dry matter, titratable acidity, lipids, proteins, and carbohydrates in comparison with table-olives obtained without alkaline treatment. Both systems resulted in remarkable loss of soluble sugars and increase in ash. Mineral composition was greatly affected by processing. Decrease in P, K, Mg, Cu, and Zn were detected especially in olives treated with alkaline lye. Treatments determined Ca and Mn losses and Na increase in comparison to values recorded in freshly harvested fruit. Differences in eating quality among clones were negligible.