The effects of cultivar, salt concentration and temperature on changes
in phenolic compounds during storage of ripe olives were studied, usi
ng a 2(3) factorial design. The effect of salt was negligible. Higher
temperature increased phenols diffusion rate into brines for two culti
vars assayed. The cultivars, Hojiblanca and Cacerena varied in polyphe
nol content. Throughout storage there was hydrolysis of glucosides int
ially in flesh (oleuropein, verbascoside and luteolin 7-glucoside due
to the acidic conditions. This effect caused the content of oleuropein
in brines to always be lower than 1.5 mM and resulted in a continous
increase in level of hydroxytyrosol.