Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr class="thead"><td class="align_left">Location</td><td class="align_center">Latitude</td><td class="align_center">Altitude</td><td class="align_center">Longitude</td><td class="align_center">Soil type</td><td class="align_center">Climate</td></tr><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr><td class="align_left">Marrakech</td><td class="align_center">31°38′N</td><td class="align_center">411.6</td><td class="align_center">8°04′W</td><td class="align_center">Silty clay soil</td><td class="align_center">Arid to semiarid</td></tr><tr><td class="align_left">Errachidia</td><td class="align_center">31°55′N</td><td class="align_center">1039</td><td class="align_center">4°25′W</td><td class="align_center">Clayey, silty, and sandy soil</td><td class="align_center">Semidesertic of continental type</td></tr><tr class="table-tr"><td colspan="6"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Characteristics of the two growing sites (Marrakech and Errachidia).</div>

Journal of Food Quality

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Table 1

Table 1: Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco 