EFFECT OF ALTITUDE ON FRUIT AND OIL QUALITY CHARACTERISTICS OF MASTOIDES OLIVES

Olive fruit of cv 'Mastoides' grown on two locations at altitudes of 1 00 and 800 m were harvested at three dates and used for determination of average weight, fruit oil and moisture contents and the following o il quality characteristics: titratable acidity, peroxide value, K-232, K-270 coefficients, total phenol, tocopherol and chlorophyll content a s well as fatty acid and phenol composition. Towards maturation, fruit moisture content decreased but oil content increased. Titratable acid ity of oil of both altitudes was low, with higher the oil obtained fro m fruits from 100 m. Oil peroxide value was higher in the oil of fruit s from 800 m at all harvest times and it showed an increase towards ma turation in both locations. Total phenol content was higher in oil fro m 100 m elevation and showed a gradual decrease towards maturation at both altitudes. The ratio unsaturated saturated fatty acids was higher in oil of fruits from 800 m at the first two harvest dates but did no t differ significantly at the third harvest. Only alpha-tocopherol was found in the oil from both elevations. Some phenolic compounds were d etected in the first harvest but disappeared with fruit maturation, wh ile other compounds not detected in the first harvest appeared later. Elevation influenced not only the phenol content but also its composit ion.