## 3 Results  
### Basic Sample Characterization  
Along the olive fruit ripening, measurements regarding C, OPDW, H and MI were conducted. In Table 2, results for these parameters are presented in regard to both 'Cobrancosa' and 'Galega Vulgar' cultivars. Olive C was measured along the ripening process of the fruit. For 'Galega Vulgar', from S1 to S6 about 1 g of fruit mass was accumulated, maintaining constant mass from S5 forward, since no significant differences (\(p\)-value \(>\) 0.05) were found between mass registered at S5 and S6. 'Cobrancosa' divives registered a considerably higher caliber than 'Galega Vulgar', reaching its maximum weight at S5 ripening stage, with a total amount of 4.3 \(\pm\) 1.1g. From S5 to S6 a significant loss of mass was registered (\(p\)-value \(<\) 0.05), which may be related to the significant moisture loss register between these two ripening stages. Regarding OPDW, 'Cobrancosa' showed a constant and significant oil increment along ripening time (\(p\)-value \(<\) 0.05), presenting its maximum accumulation (38.65 \(\pm\) 0.72%) at harvest time (S6), with an increment of about 20% since the first sampling period (S1). With a comparatively different behavior, 'Galega Vulgar' presented higher OPDW values at an earlier ripening stage (S1). Highest OPDW accumulation was recorded at S5, with 34.69 \(\pm\) 0.81%, but with no significant differences from earlier ripening stage (S3) and harvest period (S6) (\(p\)-value \(>\) 0.05). Regarding moisture (H), while 'Cobrancosa' presented a general decrease of fruit humidity over ripening, with a loss of about 3.84% from S1 to S6, 'Galega Vulgar' showed an opposite behavior, with a total moisture accumulation of about 7.42%, for the same period. \begin{table}
\begin{tabular}{c c c c c c} \hline
**Cultivar** & **Ripening Stage** & **C (g)** & **OPDW (\%)** & **H (\%)** & **MI** \\ \hline \multirow{8}{*}{’Cobrancosa’} & S1 & 2.96 \(\pm\) 0.90 a & 18.74 \(\pm\) 0.18 a & 60.75 \(\pm\) 0.64 a,b & 0.070 \(\pm\) 0.030 a \\  & S2 & 3.2\(\pm\) 1.0 a,b & 26.20 \(\pm\) 0.54 b & 61.04 \(\pm\) 0.29 b & 0.88 \(\pm\) 0.02 b \\  & S3 & 3.41 \(\pm\) 0.69 b & 29.56 \(\pm\) 0.26 c & 57.44 \(\pm\) 0.22 c & 1.03 \(\pm\) 0.07 c \\  & S4 & 3.2 \(\pm\) 1.2 a,b & 32.45 \(\pm\) 0.11 a & 57.215 \(\pm\) 0.035 c & 1.24 \(\pm\) 0.11 d \\  & S5 & 4.3 \(\pm\) 1.1 c & 36.27 \(\pm\) 0.66 e & 59.99 \(\pm\) 0.33 a & 2.16 \(\pm\) 0.23 e \\  & S6 & 3.8 \(\pm\) 1.0 d & 38.65 \(\pm\) 0.72 f & 56.91 \(\pm\) 0.31 c & 3.16 \(\pm\) 0.17 f \\ \hline \multirow{8}{*}{’Galega Vulgar’} & S1 & 0.99 \(\pm\) 0.33 a,c & 26.920 \(\pm\) 0.042 a & 45.855 \(\pm\) 0.049 a & 0.090 \(\pm\) 0.030 a \\  & S2 & 1.10 \(\pm\) 0.23 b & 28.83 \(\pm\) 0.20 b & 47.28 \(\pm\) 0.12 b & 1.50 \(\pm\) 0.20 b \\ \cline{1-1}  & S3 & 1.00 \(\pm\) 0.22 c & 34.59 \(\pm\) 0.25 c & 41.53 \(\pm\) 0.23 c & 3.670 \(\pm\) 0.070 c \\ \cline{1-1}  & S4 & 1.68 \(\pm\) 0.34 b & 30.86 \(\pm\) 0.86 D & 52.68 \(\pm\) 0.39 D & 3.900 \(\pm\) 0.030 D \\ \cline{1-1}  & S5 & 2.05 \(\pm\) 0.35 E & 34.69 \(\pm\) 0.81 C & 54.55 \(\pm\) 0.33 E & 3.990 \(\pm\) 0.010 E \\ \cline{1-1}  & S6 & 2.04 \(\pm\) 0.35 E & 34.28 \(\pm\) 0.63 C & 53.27 \(\pm\) 0.20 D & 4.040 \(\pm\) 0.030 F \\ \hline \multicolumn{6}{l}{*-\(t\): Mean values of ‘Cobrancosa’ cultivar with a different superscript differ significantly (\(p\)-value \(<\) 0.05) (comparison between ripening stages); for ‘Galega Vulgar’ capital letters were used.} \\ \end{tabular}
\end{table} 
Table 2: Evaluation of olive fruit caliber (C), fat content in dry matter (OPDW), moisture (H) and maturity index (MI) along ripening, for ’Cobrancosa’ and ‘Galega Vulgar’ (mean \(\pm\) standard deviation). In agreement with OPDW, for both cultivars, highest MI increase was achieved when oil content was at its maximum accumulation (Figure 2a,b). For 'Galega Vulgar', most significant increase on MI was achieved at S3, with a score of 3.670 \(\pm\) 0.070, and increasing a total of 2.17 from S2 to S3.