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

Table 3

Acidity and peroxide value of olive oils from three cultivars grown in Errachidia and Marrakech (Morocco) at different harvesting dates.

	Quality parameters	Crop seasons	Olive cultivars
			Languedoc Picholine 1	Moroccan Picholine 1	Frantoio 1	Languedoc Picholine 2	Moroccan Picholine 2	Frantoio 2	Languedoc Picholine 3	Moroccan Picholine 3	Frantoio 3
Errachidia	Acidity	2016	0.23 ± 0.01^hi	0.26 ± 0.01^gh	0.29 ± 0.01^fg	0.27 ± 0.01^gh	0.27 ± 0.01^gh	0.35 ± 0.01^def	0.36 ± 0.01^de	0.34 ± 0.00^def	0.38 ± 0.00^cd
		2017	0.35 ± 0.04^def	0.20 ± 0.02^i	0.33 ± 0.01^ef	0.47 ± 0.02^b	0.30 ± 0.03^fg	0.42 ± 0.02^bc	0.55 ± 0.01^a	0.34 ± 0.00^def	0.45 ± 0.00^b
	Peroxide value	2016	10.55 ± 0.05^e	11.44 ± 0.05^d	11.97 ± 0.05^c	6.77 ± 0.05^j	7.43 ± 0.04^h	8.76 ± 0.04^f	5.60 ± 0.20^k	5.24 ± 0.07^k	10.27 ± 0.12^h
		2017	8.99 ± 0.19^f	12.88 ± 0.09^b	15.47 ± 0.11^a	7.48 ± 0.24^ij	7.02 ± 0.10^g	11.86 ± 0.10^c	5.30 ± 0.10^k	7.30 ± 0.09^hi	8.10 ± 0.10^g
Marrakech	Acidity	2016	0.27 ± 0.01^ij	0.26 ± 0.01^jk	0.27 ± 0.01^jk	0.30 ± 0.01^hij	0.34 ± 0.00^fgh	0.36 ± 0.00^ef	0.32 ± 0.01^fgh	0.35 ± 0.01^efg	0.38 ± 0.00^e
		2017	0.20 ± 0.02^l	0.22 ± 0.00^kl	0.56 ± 0.00^c	0.47 ± 0.02^d	0.31 ± 0.02^ghi	0.63 ± 0.00^b	0.65 ± 0.02^b	0.39 ± 0.01^e	0.71 ± 0.03^a
	Peroxide value	2016	10.59 ± 0.14^ef	9.96 ± 0.52^f	15.37 ± 0.32^a	8.05 ± 0.35^ghi	8.56 ± 0.16^gh	12.52 ± 0.50^c	7.91 ± 0.13^hij	7.39 ± 0.11^ij	8.51 ± 0.12^c
		2017	11.93 ± 0.12^cd	13.35 ± 0.10^b	11.49 ± 0.10^d	7.48 ± 0.11^ij	8.73 ± 0.06^g	11.27 ± 0.10^de	6.30 ± 0.10^k	3.49 ± 0.10^l	7.28 ± 0.10^j

Values are means ± standard deviation (SD) of three replications. Data followed by different letters are significantly different from each other () according to LSD test.