Effect of fruit storage conditions on olive oil quality

Koroneiki olive fruit from trees grown in Crete were stored under five different conditions (0 degrees C, air; 5 degrees C, air; 5 degrees C, 2% O-2 + 5% CO2; 7.5 degrees C, air; 7.5 degrees C, 2% O-2 + 5% CO2). Oil was obtained from fruit immediately after harvest and after fruit storage for 30 and 60 d. Olive oil quality was evaluated by determining acidity, peroxide value, absorption coefficients (K-232, K-270), phenol and chlorophyll content, fatty acid composition, and the resistance to oxidation by oven test. Olives stored at 7.5 degrees C, even for 30 d, deteriorated from fungus development, and the obtained oil was of inferior quality with high acidity, peroxide value, and absorption coefficients. The same oil had high chlorophyll and phenol content, resulting in good oil resistance to oxidation. Olive oil from fruit stored at 0 or 5 degrees C for 30 d had acceptable acidity, peroxide value, and absorption coefficients, but showed low resistance to oxidation, which was attributed to low chlorophyll and phenol content. This condition is further attributed to chilling injury caused by low storage temperatures. During storage, all treatments resulted in an increase of oleic acid, partly as a result of linoleic acid oxidation.