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

–

4.3 ± 0.2

–

–

1.3 ± 0.2

–

–

30.4 ± 3.2

–

2.56 ± 0.35^a

4.9 ± 0.5^b

2.6 ± 0.4^a

0.65 ± 0.05^a

1.72 ± 0.2^b

0.6 ± 0.07^a

25.8 ± 4.2^a

35.3 ± 0.7^b

23.2 ± 1.3^a

3.64 ± 0.2^a

8.6 ± 0.3^b

7.6 ± 0.2^b

1.28 ± 0.03^a

4.72 ± 0.15^b

4.22 ± 0.14^b

35.2 ± 1.2^a

55.1 ± 0.6^b

55.8 ± 0.7^b

4.51 ± 0.33^a

16.6 ± 0.5^b

16.9 ± 1.2^b

2.55 ± 0.3^a

14.15 ± 0.1^b

13.42 ± 0.86^b

56.5 ± 3.3^a

85.4 ± 3.7^b

79.4 ± 3.9^c

7.72 ± 0.4^a

26.6 ± 0.5^b

26.7 ± 0.2^b

5.43 ± 0.25^a

23.06 ± 0.22^b

22.1 ± 0.28^b

70.4 ± 0.5^a

86.8 ± 0.9^b

82.9 ± 1.8^c

14.31 ± 0.43

–

–

11 ± 0.2

–

–

76.9 ± 1.2

–

–

18.03 ± 0.43

–

–

14.2 ± 0.45

–

–

78.8 ± 4.2

–

–

20.8 ± 0.51

–

–

17.12 ± 0.4

–

–

82.2 ± 1.1

–

–