In this study, It was aimed to determine the effects of different production and preservation methods on the shelf life and quality of the Gemlik variety natural black table olives produced with low salt (2%). For this purpose the olives processed with traditional Turkis turning black olive using starter culture The MAP (Modified athmosphere packaging), vacuum and gamma irradiation method (1, 3 and 5 kGy) was applied for the first time in the preservation of table olives. The reducing effect of 5 kGy dose on total phenolic substance and DPPH antioxidant activity was found to be higher than other doses. During storage, pH (4.30-4.83) and titratable acidity (0.68-1.02%) values of black table olives changed in normal course. At the and of the fermentation and storage, total phenolic substance and DPPH antioxidant activity decreased and were found statistically significant (p<0.01). During the storage period, the total amount of phenolic matter in olives in normal production (without starter culture) decreased from 232 to 144 mgCAE/100g and in starter culture added table olives from 200 to 138 mgCAE/100g. As a result of the study, it was ensured that table black olives produced with less salt (2%) could be stored on the shelves for at least 6 months without using any preservatives. In addition, radiation effect on quality was relatively similar to other applications.

Virgin olive oils (VOO) obtained from olives grown in different regions of our country, under changing climatic conditions, show different sensory and chemical properties. Due to the fact that primary production is affected by climatic and agricultural conditions and VOOs are supplied to the market by only physical processing. In order to determine whether these deviations are due to climatic conditions, VOOs were obtained from the olive samples collected from 39 orchards in four Region where VOO production is intense in Turkey. Analyzes were carried out regarding the quality and purity criteria of the VOOs. Samples were collected in 2017/18-2020/21 harvest years (-2 on-2 off). The maturity index (MI) values of olives and free fatty acidity (FFA), fatty acid ethyl esters (FAEE), delta-7-stigmastenol values of olive oils ranged between 0.94-4.15 and 0.07-1.27 (in oleic acid %), 1.56-27.32 mg/kg, 0.16-1.14%, respectively. Delta-7-stigmastenol values in 21 samples were outside the limit specified in the legislation (0.50-1.14%). The Fatty acid methyl esters (FAME) and FAEE of all olive oil samples were within the specified limits. In the study, multiple regression analysis was performed to investigate whether there is a relationship between climate data and delta-7-stigmastenol values by years. According to this result, it has been determined that the delta-7-stigmastenol value is high when the annual average relative humidity is low and the annual average temperature is high. There is an urgent need to make forward-looking plans due to climate change.