20.500.12556/RUL-167884 Impact of storage period and conditions on mechanically harvested olives (Olea europaea L.) In this study, changes in visual, physical and biochemical parameters of mechanically harvested olive fruit cultivar ’Istrska belica’ were evaluated during 23 days of storage under cold (C) and uncontrolled (U) conditions over two years. At harvest, the fruit of both years had a similar maturity index (0.62 and 0.76) and fruits weight (2.75 g and 2.85 g) but different firmness (5.98 N and 5.77 N) and phenolic content. In 2022, fruit at harvest were softer and had more damaged spots after mechanical harvest, which resulted on a greatest decrease in antioxidant capacity during storage (for 12 % in U and 9 % in C). Although, firmness and fruit weight decreased while the maturity index increased, the changes during storage were more evident in phenolic content, from which oleuropein decreased the most (in 2021 for 30 % in U and 18 % in C, in 2022 for 31 % in U and 15 % in C). Consequently, the content of its degradation products, including demethyloleuropein glucoside, elenolic acid, and verbascoside, increased over time under both storage conditions. On the other hand, an increase in oleuropein degradation was observed under uncontrolled storage conditions, which was also confirmed by the faster increase in the final products (elenolic acid glucoside, hydroxytyrosol glucoside and oleoside). Changes in phenolic contents, physical parameters and damage propagation were slower at the lowest storage temperature. The initial quality of the fruit, such as ripeness, firmness and damage, also had a strong influence on changes during storage. The results suggest that fruit should not be overripe before storage and should be cooled as soon as possible for the shortest time necessary to minimise oxidation and phenolic degradation. antioxidant capacity oleuropein olive fruits phenolic compounds postharvest antioksidativna sposobnost oleuropein plodovi oljk fenolne spojine skladiščenje true false true Angleški jezik Slovenski jezik Članek v reviji 2025-03-19 12:38:09 2025-03-19 12:38:12 2025-03-20 15:45:04 0000-00-00 00:00:00 2025 0 0 9 str. art. 114071 Vol. 343 2025 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 634.63:631.563 0304-4238 10.1016/j.scienta.2025.114071 229481475 1-s2.0-S0304423825001220-main.pdf 1-s2.0-S0304423825001220-main.pdf 1 01103EBE88BA34DF26712C5DD82B0F74 4f1c472b1908fec7abec43e42fd667b9ca7462d06d8ddf9a7cc8e67cfee3df60 79b301e8-04b6-11f0-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=200772 https://www.sciencedirect.com/science/article/pii/S0304423825001220 1 a1fc184c-04b5-11f0-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=200771 Biotehniška fakulteta 0 0 0