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

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Table 2

Mean values of analytical characteristics 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 the 2017 crop season.

	FFA (% OA)	PV (meq O₂/kg)	K232	K270	Car (mg/kg)	Chl (mg/kg)	TP (mg/kg caffeic)
Ripening index
0.89	0.28 d	6.94 a	1.505 a	0.176 a	2.67 a	4.25 a	458.72 ab
2.10	0.29 d	6.68 b	1.495 ab	0.175 a	2.33 b	3.80 b	460.22 ab
3.05	0.30 c	6.28 c	1.494 ab	0.175 a	1.84 c	3.28 c	462.85 a
4.20	0.33 b	6.16 cd	1.464 b	0.175 a	1.19 d	2.29 d	452.82 b
5.06	0.35 a	5.99 d	1.415 c	0.175 a	0.92 e	1.45 e	442.85 c
Water regime
Fully irrigated	0.32 a	6.42 a	1.477 a	0.176 a	1.85 a	3.25 a	441.36 b
Rainfed	0.30 b	6.39 a	1.473 a	0.175 a	1.73 b	2.77 b	469.63 a

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. Means for each character followed by the same letter are not significantly different according to LSD test at P < 0.05.

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