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Table 6 Influence of ABA on the total fat in the olives, the quantities of oil extracted, and their flow percentages during the ripening of the olives

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

Samples Total fat (g/100 g olive pulp) Quantities of oil extracted (g/100 g olive pulp) % of flow
Control ABA (N) ABA (V) Control ABA (N) ABA (V) Control ABA (N) ABA (V)
09-Sept 4.11 ± 0.13 1.28 ± 0.1 31.1 ± 1.7
21-Sept 2.56 ± 0.35a 4.66 ± 0.41b 2.86 ± 0.12a 0.65 ± 0.05a 1.59 ± 1.2b 0.71 ± 0.03a 25.84 ± 4.17a 34 ± 1b 24.8 ± 0.41a
03-Oct 3.64 ± 0.2a 7.26 ± 0.12b 3.86 ± 0.3a 1.28 ± 0.03a 4.12 ± 0.11b 1.4 ± 0.03a 35.23 ± 1.22a 56.71 ± 0.62b 36.25 ± 2a
14-Oct 4.51 ± 0.33a 14.2 ± 0.4b 4.94 ± 0.23a 2.55 ± 0.3a 12.2 ± 0.92b 2.75 ± 0.1a 56.52 ± 3.26a 86.08 ± 8.72b 55.58 ± 0.83a
25-Oct 7.72 ± 0.4a 26.26 ± 0.37b 7.91 ± 0.2a 5.43 ± 0.25a 21.82 ± 0.33b 6.11 ± 0.4a 70.36 ± 0.49a 83.06 ± 1b 77.43 ± 6.64a
07-Nov 14.31 ± 0.43a 14.68 ± 0.33a 11 ± 0.2a 11.35 ± 0.4a 76.86 ± 1.2a 77.28 ± 1.14a
19-Nov 18.03 ± 0.43a 24.45 ± 0.53b 14.2 ± 0.45a 19.94 ± 0.4b 78.8 ± 4.2a 81.58 ± 2.9a
05-Dec 23.5 ± 0.51 19.46 ± 0.3 82.2 ± 1.12
  1. a,bValues followed by different letters are significantly different (P = 0.05)
  2. ABA (N) treatment at fruit set, ABA (V) treatment at veraison