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Table 7 Influence of exogenous treatment with ABA on the total polyphenol contents of the extracted oils 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

Samples Total polyphenol content of the olives (mg/g olive pulp) Diffusible total polyphenol content in extracted oils (mg/kg olive pulp)
Control ABA (N) ABA (V) Control ABA (N) ABA (V)
09/09 77.9 ± 1 1284.4 ± 20.4
21/09 58.8 ± 1.95a 83.8 ± 2.6b 61.7 ± 2.6a 804.6 ± 47.9a 1214.8 ± 43.8b 826.8 ± 39.4c
03/10 69.1 ± 2.1a 83.5 ± 1.9b 90.8 ± 1.7c 685.5 ± 64a 988.8 ± 82.4b 920.9 ± 65.6b
14/10 50.7 ± 2.42a 70.6 ± 1.8b 77.4 ± 1.4c 578.7 ± 54.1a 677.2 ± 46.9b 647.8 ± 56b
25/10 52.4 ± 1.51a 64.8 ± 1.95b 69.5 ± 1.1b 446.5 ± 91.1a 533.1 ± 83.9b 502.4 ± 62.2b
07/11 54.2 ± 1.25a 61.1 ± 1.7b 366.3 ± 73.3a 456 ± 86.8b
19/11 66.9 ± 1.7a 67.6 ± 1.5a 306.2 ± 12.9a 354.5 ± 76.8a
05/12 69.9 ± 1.4 216.1 ± 74.9
  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