Figure 1.

Concentrations of chlorophyll and carotenoids (mg/kg) in Istarska bjelica (IB) and Rosinjola (RO) monovarietal virgin olive oils obtained from fresh fruits immediately after harvest (control) and oils obtained from fruits stored seven days at three different storage temperature (RT—room temperature, +4 °C and −20 °C) prior to production. Results are expressed as mean values ± standard deviation of three technical repetitions. Mean values labeled with a different letter, within one parameter and one cultivar are statistically different (Tukey’s test, p ˂ 0.05). In case there were no statistically significant differences the letters were omitted.