Changes in Polyphenol Content of Olives Stored in Modified Atmospheres

rancidity, olive oil, edible oil, oxidation Coordinating olive (Olea europaea L.) harvest with oil extraction is difficult; thus, fruit are stored up to several weeks. Consequently, fruit suffer mechanical, physicochemical, and physiological alterations that lead to quality deterioration. Oils extracted from these damaged fruit are undesirable and must be refined, a process that raises costs and results in nutritional and market value losses.