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

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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.

	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
TP

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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