In this study,ultrasonic and ultra-high-pressure treatments were used to treat the fresh"Koronei-ki"olive pulp.The results indicated that the optimal process conditions for ultrasonic treatment were ultrasonic tem-perature of 30 ℃,ultrasonic power of 480 W,and ultrasonic time of 1.5 min.Under these conditions,the oil yield of freshly pressed olive oil could reach 15.63％.The optimal process conditions for ultra-high pressure were treat-ment temperature of 40 ℃,pressure of 300 MPa,and holding time of 3 min.Under these conditions,the oil yield of the virgin olive oil could reach 15.98％.Ultrasonic and ultra-high pressure treatment significantly increased the oil yield of freshly pressed olive oil and reduced the residual oil rate.Ultrasonic and ultra-high pressure treatment did not significantly affect the acid value,peroxide value,saponification value and K232 of virgin olive oil,but increased K270 and △K value.In conclusion,ultrasonic and ultra-high-pressure treatment can significantly improve the oil yield of virgin olive oil,and have no significant effect on its acid value,peroxide value,saponification value and K232,but increase K270 and △K.There was no significant difference in the oil yield and quality between the two treat-ments.
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