Table 4 Influence of ethephon at fruit set on agronomic indices of olives during ripening
Parameter | Samples ethephon (N) | ||||
|---|---|---|---|---|---|
S1 (09/09) | S2 (21/09) | S3 (03/10) | S4 (14/10) | S5 (25/10) | |
Weight of 100 olives (g) | 386 ± 9.2 | 391.5 ± 7.7 | 457.2 ± 5.7 | 481.8 ± 4.9 | 492.8 ± 3.7 |
Diameters (mm) | 17 ± 1.2 | 17.1 ± 1.5 | 18.4 ± 0.9 | 19.1 ± 1.2 | 18.8 ± 1.3 |
Moisture content (%) | 58.9 ± 0.8 | 56.4 ± 0.1 | 54.3 ± 0.2 | 53.2 ± 0.2 | 48.5 ± 0.2 |
Oil content of olives (g/100 g O.P) | 4.3 ± 0.2 | 4.9 ± 0.5 | 8.6 ± 0.3 | 16.6 ± 0.5 | 26.6 ± 0.5 |
T.P content of olives (mg/g O.P) | 75.2 ± 1.9 | 69.6 ± 1 | 58.8 ± 2.3 | 53.9 ± 1.5 | 59.1 ± 6.5 |