Fruit Ripening, Antioxidants and Oil Composition in Koroneiki Olives (Olea europea L.) at Different Maturity Indices

Harvest timing of oil olives is important for quality. Concerning the specific features each cultivar, physiological and quality characteristics during ripening Koroneiki were investigated in two successive years, A B, from trees on full production. In A, harvested at maturity indices (MIs) 0.9, 1.4, 2.1 4, while B MIs 1.1, 3.8 6.9. ~1, ~4 ~7 corresponded to green, red dark purple peel olives, respectively. Peel color parameters (L*, h° C*), respiration ethylene production rates evaluated along with phenolic compounds total antioxidant capacity (TAC) both crop years. Additionally, composition a-tocopherol content examined years During fruit development, productions rates, hydroxytyrosol concentration linoleic acid increased, TAC, oleuropein, luteolin-7-O-glucoside, linolenic ?-tocopherol values decreased. Positive correlations found among attributes determined that had a similar course change ripening, vice versa, which could be also related harvest traits olive products. At MI ~4, least all variables high Practically, an early might result rich antioxidants therefore quality, stability storage long self-life.