Effect of storage time on biochemical quality of olive fruits from Tunisian Zarazi cultivar: Physiological properties of olive fruits affected by storage

The olive fruit was rich in antioxidants such as phenolic compounds. These compounds will allow a good preservation of the olive oil over time. Indeed, olive quality parameters, such as the concentration of phenols and the free sugar composition are responsible for the nutritional value and fruit taste as well of the nutritional quality of the olive oil. In this context, the present study was carried out on the effect of storage time on the biochemical properties of fruits from ZARAZI cultivar. The results showed that (phenolic fraction, free sugars ...) are influenced by storage time. Furthermore, the present data revealed great changes in the total polyphenols, in particular ortho-diphenols, and thus a reduction in of the soluble carbohydrates. The results of this work are promoters to suggest that conservation has a negative effect on the biochemical properties of the olive fruits.