Abstract
This experiment was carried out to evaluate the effects of five different ethephon concentrations (0, 1000, 2000, 3000 and 4000ppm) on olive oil sensory attributes (quality) after one and two weeks of fruits harvesting. Olive fruits Harvested two weeks after 4000 ppm of ethephon application significantly increased free fatty acid and peroxide value of olive oil contents and decreased sensory attributes (fruitiness bitterness, and pungency), indicating a high impact on reducing oil quality. While olive fruits harvested one week after 4000 ppm ethephon application did not affect the olive oil quality traits. In conclusion, 4000ppm ethephon application led to efficient olive fruits harvest without affecting the olive oil quality, when olive fruits harvested after one week.
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