Abstract: Here, we compared the effectiveness of three treatment methods (35% ethanol coating, steaming and freezing) for the deastringency of Russian olive fruits. For the determination of tannin content, control and treated fruits were separated into peel, flesh and core and whole fruits and the tissue fractions were pulverized and sieved. Tissue fractions varied in tannin content. Flesh powder showed the highest tannin content, reaching 8.670 g/kg, followed by whole fruit powder, peel powder and core powder with respective tannin contents of 8.145, 6.832 g/kg and 3.940 g/kg. Furthermore, better deastringency of Russian olive fruits was achieved using 35% ethanol coating compared with steaming and freezing.

Key words: Elaeagnus angustifolia L., deastringency, tannin