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Table 3

Correlations between analytical characteristics for data from “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 PV K232 K270 Car Chl TP
FFA −0.786* −0.803* −0.125 −0.833** −0.764* −0.699*
PV   0.822** 0.540 0.965*** 0.927*** 0.250
K232     0.377 0.891** 0.936*** 0.366
K270       0.468 0.565 −0.447
Car         0.971*** 0.267
Chl           0.170

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.

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