Influence of ripening index and water regime on the yield and quality of “Moroccan Picholine” virgin olive oil | OCL

Open Access

Table 1

Mean squares of the combined analyses of variance of “Moroccan Picholine” virgin olive oil produced from olive fruits harvested at three successive ripening index (RI = 0.89; 3.05 and 5.06) from trees grown in Taza province under two water regimes (Fully irrigated and rainfed) during 2017 the crop season.

Source of variation	Df	FFA	PV	K232 (10⁻³)	K270 (10⁻⁵)	Car	Chl	TP
Ripening index (RI)	4	0.0046^***	0.9544^***	8.0731^***	0.1883	3.2681^***	7.8088^***	380.8700^***
Water Regime (WR)	1	0.0021^***	0.0083	0.1200	0.7500	0.0952^***	1.7666^***	5994.8200^***
RI × WR	4	0.0003^**	0.0046	0.2243	0.2083	0.0334^***	0.0714^**	8.9996
Replicate	2	0.0001	0.0143	1.0731	0.6533	0.0001	0.0027	3.6742
Residual	18	0.0001	0.0445	0.8452	0.2496	0.0010	0.0053	40.9543
Total	29

FFA: free fatty acids, PV: peroxide value, K232 and K270: extinction coefficients at 232 nm and 270 nm, Chl: chlorophylls, Car: carotenoids, TP: total phenols.

^*Significant at 0.05 probability level; ^**Significant at 0.01 probability level; ^***Significant at 0.001 probability level.

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.