Changes in virgin olive oil quality during low-temperature fruit storage.

摘要: 'Frantoio' olive fruits were stored at low temperature (4 +/- 2 degrees C) for 3 weeks to investigate the effect of postharvest fruit storage on virgin oil quality. Volatile compounds and phenolic explained changes in sensory quality that could not be with indices (FFA, PV, K232, K270). Increases concentrations ( E)-2-hexenal hexanal corresponded positive quality, whereas increases E)-2-hexenol (+)-acetoxypinoresinol associated negative also indicative period low-temperature storage. Oleuropein ligstroside derivatives decreased respect time, their significant p < 0.05) change bitterness pungency. Z)-2-Penten-1-ol increased during storage, 2-pentylfuran decreased. Changes volatile compounds, indices, notes indicated was lost within first week regained weeks. This research suggests may beneficial, a possibility increasing yield moderating oils. study demonstrates deeper insights into gained by studying addition physical appearance fruit.