Effect of ethephon application on the cellular maturity of Olea europaea L. and on the extractability of phenolic compounds in virgin olive oil

Abstract

Abstract Background The effect of the ethephon application at fruit set and veraison on cell maturity of Olea europaea L. olives and on the extractability of phenolic compounds (PC) in virgin olive oil has been studied. Methods The ethephon was sprayed on olive trees of the Moroccan Picholine at the fruit set stage and on other olive trees at the veraison stage at a concentration of 100 mg/L. The effect of these treatments was evaluated by the fruit yield and the determination of the period of olives growth and ripening. The extractability of the olive oil and the diffusion of the PCs in the fat as well as the embrittlement of the parietal structures are also monitored. Results and conclusions A chemical thinning is entrained out by ethephon when applied at fruit set (16%) or veraison (12%). It also results in precocious ripening of fruits treated at fruit set (about 2 weeks) and a precocity of the harvest similar to that induced in olives treated at veraison (estimated at 6 weeks). At this stage, a significant increase in the fat accumulation (more than 26 g/100 g in the olives treated compared to 7.7 g/100 g olive pulp in the control) and quantities of extracted oils (87 and 83%, respectively, in the olives treated at fruit set and those treated at veraison compared to 70% in the control) as well as a significant improvement in the extractability of the diffusible PCs in these oils at maturity (540 and 590 mg/kg, respectively, in the treated olives at fruit set and those treated at veraison compared to 216 mg/kg in the control oil).

Keywords

• Olea europaea L.
• Ethephon
• Olive oil
• Phenolic compounds
• Ripening
• Chemical thinning