## 3 Results
### Effects of Treatments on the Quality of Olive Oil over a 12-Month Storage Period  
The lowest peroxide value and acidity, K232, and K270 values were recorded at harvest, with significant differences from 6 to 12 months (Table 7). Furthermore, after six months of storage, the K270 value was still at a low level comparable to that determined at harvest. After 12 months of storage, however, peroxide value, acidity, K232, and K270 values were increased, especially compared to harvest (Figure S1). The olive oil obtained from the CD treatment was characterized by a high peroxide value and a decrease in the K270 value. On the other hand, the olive oil obtained from the CF treatment showed the highest acidity. The analysis of regression lines indicates that the olive oil obtained from the CD treatment had the highest degradation rate based on the peroxide value within 12 months (Figure S1a). Similarly, the olive oil produced under CF treatment showed the \begin{table}
\begin{tabular}{c c c c c c c c} \hline  & **Treatment** & **Irrigation Regime** & \multicolumn{4}{c}{**Treatment \(\times\) Irrigation Regime**} \\ \hline  & **C (Control)** & **A _(Ailanthus)_ & **F (Full)** & **D (Deficit)** & **C \(\times\) F** & **C \(\times\) D** & **A \(\times\) F** & **A \(\times\) D** \\ \hline C16:0 & 14.01 a & 14.16 a & 14.28 a & 13.90 a & 14.20 a & 13.83 a & 14.36 a & 13.96 a \\ C16:1 & 0.98 b & 1.08 a & 1.03 a & 1.04 a & 1.01 ab & 0.95 b & 1.04 ab & 1.12 a \\ C17:0 & 0.04 a & 0.05 a & 0.04 a & 0.05 a & 0.04 a & 0.04 a & 0.04 a & 0.05 a \\ C17:1 & 0.07 a & 0.07 a & 0.07 b & 0.08 a & 0.07 b & 0.07 ab & 0.08 a \\ C18:0 & 2.61 a & 2.66 a & 2.81 a & 2.45 b & 2.86 a & 2.36 b & 2.78 a & 2.54 ab \\ C18:1 & 71.92 a & 71.76 a & 71.47 a & 72.21 a & 70.79 a & 73.05 a & 72.15 a & 71.37 a \\ C18:2 & 7.90 a & 7.49 a & 7.84 a & 7.56 a & 8.60 a & 7.21 a & 7.08 a & 7.91 a \\ C20:0 & 0.37 a & 0.43 a & 0.39 a & 0.41 a & 0.38 a & 0.37 a & 0.40 a & 0.45 a \\ C18:3 & 0.89 b & 1.04 a & 0.89 b & 1.04 a & 0.88 b & 0.89 b & 0.89 b & 1.19 a \\ C20:1 & 0.26 a & 0.27 a & 0.25 b & 0.28 a & 0.25 ab & 0.26 a & 0.24 b & 0.30 a \\ C22:0 & 0.13 a & 0.13 a & 0.12 b & 0.14 a & 0.12 a & 0.14 a & 0.13 a & 0.14 a \\ C24:0 & 0.05 b & 0.06 a & 0.06 a & 0.06 a & 0.06 a & 0.05 a & 0.06 a & 0.06 a \\ SFAs & 17.12 a & 17.39 a & 17.61 a & 16.90 b & 17.55 ab & 16.69 b & 17.67 a & 17.11 ab \\ MUFAs & 73.20 a & 73.18 a & 72.79 a & 73.59 a & 72.10 a & 74.31 a & 73.48 a & 72.87 a \\ UFAs & 8.79 a & 8.54 a & 8.73 a & 8.61 a & 9.48 a & 8.10 a & 7.97 a & 9.11 a \\ UFAs & 81.99 a & 81.71 a & 81.51 a & 82.20 a & 81.58 a & 82.41 a & 81.45 a & 81.98 a \\ SFAs/ UFAs & 0.21 a & 0.21 a & 0.22 a & 0.21 b & 0.22 a & 0.20 a & 0.22 a & 0.21 a \\ MUFAs/ & 8.79 a & 8.88 a & 8.82 a & 8.85 a & 8.19 a & 9.39 a & 9.45 a & 8.31 a \\ C18:1 & 2.57 a & 2.82 a & 2.42 a & 2.97 a & 2.05 a & 3.09 a & 2.79 a & 2.85 a \\ C18:2 & & & & & & & & \\ Squiene (mg/100 g oil) & 408.29 a & 484.67 a & 384.50 a & 508.46 a & 317.41 a & 499.18 a & 451.60 a & 517.74 a \\ \hline \end{tabular}
\end{table} 
Table 6: Effects of treatments on fatty acids profile (%) and squalene concentration in olive oil over a period of 3 years. highest degradation in terms of the K232 value (Figure S1c) and the \(\Delta\)K index (Figure S1e). Significant differences emerging from the interaction of treatments and time of storage were determined concerning all parameters studied (Table S1). The highest concentrations of total phenolics, total o-diphenylols, and total flavonoids, as well as the highest antioxidant capacity, according to all three measurement methods used (DPPH, FRAP, ABTS), were detected at harvest (Table 8 and Figure S2). During the storage period, these values decreased significantly (apart from FRAP at 12 months). Olive oil obtained from the CD treatment presented the lowest concentrations of polyphenols tested and the highest antioxidant capacity, according to all three measurements (DPPH, FRAP, ABTS), compared to olive oil from all the other treatments (Table 8).