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Table 5 Influence of ethephon at veraison on agronomic indices of 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 ethephon (V)
S1 (21/09) S2 (03/10) S3 (14/10) S4 (25/10)
Weight of 100 olives (g) 392.4 ± 4.9 455.3 ± 4.7 487.5 ± 5.4 514.9 ± 4.4
Diameters (mm) 17.7 ± 0.8 19.1 ± 1.7 19.5 ± 2.1 19.2 ± 1.5
Moisture content (%) 63.5 ± 0.1 61.7 ± 0.2 59.5 ± 0.1 51.8 ± 0.1
Oil content of olives (g/100 g O.P) 2.6 ± 0.4 7.6 ± 0.2 16.9 ± 1.2 26.7 ± 0.2
T.P content of olives (mg/g O.P) 52.7 ± 1.8 71.9 ± 1 56.7 ± 2.4 52.9 ± 1
  1. Ethephon (V): treatment at fruit set; T.P total polyphenols, O.P olive pulp