Chemical studies on virgin olive oils in Gaza strip : effect of olive fruits storage on olive oil quality

Abstract EN

The changes in quality of olive oil extracted from fruits stored by being packed in commercial nylon bags and kept at room temperature for 30 days or by being spread on commercial nets in the open air under sunlight conditions for 15 days were studied.

Acid values increased extraordinarily rapidly when the olive fruits were stored for long periods at room temperature or under sunlight conditions and not processed as soon as they were picked.

The increment of acid values were higher in those samples stored at room temperature than in those stored by spreading the fruits under sunlight conditions.

In general , Peroxide values in olive oil samples extracted in the laboratory from fruits stored at room temperature, were decreased as the period of storage increased.

However, inverse results were observed in olive oil samples extracted mechanically from fruits stored by being spread under sunlight conditions.

There were almost a reversal relation between acid values and peroxide values in olive oil extracted from fruits stored in bags at room temperature.

On the other hand, there were no significant changes in the iodine and saponification values as a result of olive fruits storage either at room temperature or under sunlight conditions.