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. Dress ed olives are highly valued for their excellent organoleptic characteristic s, but: bear the drawback of low stability. They are mainly sold loose, wit hout any preservatives, and only a small proportion is packed after pasteur ization. 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 sto rage. 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 w as detected in garlic preparations. Environmental factors such as the prese nce of salt and/or the pH dependence of the enzymes were also studied.