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Table 3 Agronomic indices of control olives during ripening

From: 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 oil

Parameter Samples (control)
S1 (21/09) S2 (03/10) S3 (14/10) S4 (25/10) S5 (07/11) S6 (19/11) S7 (05/12)
Weight of 100 olives (g) 394.1 ± 7.6 401.4 ± 5.4 433.8 ± 7.1 443.4 ± 3.5 445.5 ± 2.2 451.12 ± 2.33 455.9 ± 3.4
Diameters (mm) 17.25 ± 1.32 17.25 ± 1.04 17.68 ± 1.3 17.7 ± 2.12 17.9 ± 1.9 17.93 ± 1.78 18 ± 2.7
Moisture content (%) 64.4 ± 0.13 63.6 ± 0.2 61.9 ± 0.16 58.7 ± 0.15 57 ± 0.11 56.42 ± 0.46 56 ± 0.14
Oil content of olives (g/100 g F.O.P) 2.56 ± 0.35 3.64 ± 0.19 4.51 ± 0.33 7.72 ± 0.39 14.31 ± 0.43 18.03 ± 0.43 20.8 ± 0.51
T.P content of olives (mg/g F.O.P) 58.8 ± 1.95 69.1 ± 2.1 50.7 ± 2.42 52.4 ± 1.51 54.2 ± 1.25 66.9 ± 1.7 69.9 ± 1.4
  1. T.P total polyphenols, F.O.P fresh olive pulp