Skip to main content

Advertisement

Springer Nature is making Coronavirus research free. View research | View latest news | Sign up for updates

Table 3 Agronomic indices of control olives during ripening

From: Effect of ethephon application on the cellular maturity of Olea europaea L. and on 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 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 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, O.P olive pulp