Fig. 1From: Effect of the exogenous application of abscisic acid (ABA) at fruit set and at veraison on cell ripeness of olives Olea europaea L. and the extractability of phenolic compounds in virgin olive oilInfluence of ABA on the contents of anthocyanins during the maturation of the olives. ABA (N) treatment at fruit set, ABA (V) treatment at veraisonBack to article page