''Koroneiki'' olive fruit from trees grown in Crete were stored under
five different conditions (0 degrees C, air; 5 degrees C, air; 5 degre
es 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 dete
rmining acidity, peroxide value, absorption coefficients (K-232, K-270
), phenol and chlorophyll content, fatty acid composition, and the res
istance to oxidation by oven test. Olives stored at 7.5 degrees C, eve
n for 30 d, deteriorated from fungus development, and the obtained oil
was of inferior quality with high acidity, peroxide value, and absorp
tion coefficients. The same oil had high chlorophyll and phenol conten
t, 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 oxida
tion, which was attributed to low chlorophyll and phenol content. This
condition is further attributed to chilling injury caused by low stor
age temperatures. During storage, all treatments resulted in an increa
se of oleic acid, partly as a result of linoleic acid oxidation.