Evaluation of different conditions storage of olive on some extracted compounds of olive oil in two different regions in Ardabil

The results have shown that storage of olives at temperatures of 5-6°C for two months keep olives properly. Storage of olive in this temperature conditions decrease resistance to oxidation and fruit hardness and increase acidity, carbonyl compounds, bitter and hot taste in oil. The aim of this study was to evaluate the effect of different storage conditions of olive (yellow variety) harvested from different regions of the Ardabil province (Parsabad and Aslandouz) on the changes of phenolic compounds content, thiobarbituric acid index, fatty acids profile and color of olive oil in the different conditions of olive storage.
In this study, olives were packed in polyethylene bags and stored at temperatures of 20°C, 5°C and -18°C for 60 days. Then, olive oil was extracted with cold method during the storage time and finally olive oil was evaluated in terms of various properties by standard methods. Phenolic compounds and thiobarbituric acid index were detected by spectrophotometer and fatty acids profile and oil color were determined by gas chromatography and digital photography Hunter lab simulator, respectively. This study statistically was carried in factorial design with 6 treatments of olives harvested from two different regions and also comparison of means was performed by Duncan's test at different times.
The results showed that the harvest region and different storage conditions of olive had a significant effect (P In general, the olives related to Parsabad region which were stored at temperature -18°C, had lower oil content, thiobarbituric acid index and L and a indexes of olive oil and had higher phenolic compounds and b index than the other olives (P