Skip to main content

Advertisement

Table 4 Influence of the application of ABA at fruit set on agronomic indices of 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 (ABAN)
S1 (09/09) S2 (21/09) S3 (03/10) S4 (14/10) S5 (25/10)
Weight of 100 olives (g) 314.45 ± 6.25 318.2 ± 4.7 348.4 ± 3.2 360.3 ± 4.9 376.1 ± 3.2
Diameters (mm) 15.71 ± 0.67 15.75 ± 1.02 16.73 ± 1.28 16.84 ± 0.72 17.22 ± 0.84
Moisture content (%) 60.35 ± 1.1 56.8 ± 0.1 55.83 ± 0.2 53.8 ± 0.23 47.9 ± 0.23
Oil content of olives (g/100 g F.O.P) 4.11 ± 0.12 4.66 ± 0.41 7.26 ± 0.12 14.19 ± 0.4 26.26 ± 0.37
T.P content of olives (mg/g F.O.P) 77.9 ± 1 83.8 ± 2.6 83.5 ± 1.9 70.6 ± 1.8 64.8 ± 1.95
  1. ABA N treatment at fruit set, T.P total polyphenols, F.O.P fresh olive pulp