Repercussion of the mill olive cool-storage on the production process of virgin olive oil.

During the 1993-94 season, a total of 1,003,351 Kg, of olive fruits (Olea e uropaea, cvs. Blanqueta y Villalonga) were stored in a cool room at 5 degre es C until a maximum time of 18 days. The virgin olive oil obtained from th ese fruits showed physical, chemical and sensorial indices inside the limit s established for the <<extra>>, virgin olive oil. The cool-storage of the olive fruits made possible a maximum yield in the processing machinery for 8 weeks without an appreciable lost of quality on the virgin olive oil obta ined. It allows a better amortisation of the disposable equipments and, req uiring the distribution of the fruit in boxes, contributes to the rationali sation of the olive fruit postharvest manipulation.