Influence of Fruit Ripening on Chemical Properties of “Mission” Variety Olive Oil in Japan

Abstract

Chemical properties of and the influence of ripening on “Mission” variety virgin olive oil cultivated in Japan were investigated. Olives were harvested every 10 days from October 25 to December 25, 2001 and the oil was extracted. Oil content of olives increased with fruit ripening, but at a lower level than that of other varieties in Europe. Oleic acid content was 75-79%, a medium level compared to other varieties in Europe. Total phenols of olives decreased with ripening. This fact may cause a decrease in the oxidative stability of the olive oil.