. 2021 Feb 9;10(2):369. doi: 10.3390/foods10020369

Table 2.

Basic quality parameters of the Oliva Rossa VOOs extracted during fruit ripening in two different harvest seasons (mean ± SD, n = 3).

Harvest Season	Pi *	Sampling	FFA (g 100 g⁻¹)	PV (mEq O₂ kg⁻¹)	K₂₃₂	K₂₇₀
	1.92	S2	0.61 ± 0.06 ^a	7.49 ± 0.28 ^c	1.94 ± 0.08 ^c	0.21 ± 0.03 ^a,b
2017/2018	1.93	S3	0.58 ± 0.07 ^a	7.15 ± 0.23 ^c	1.80 ± 0.12 ^d	0.20 ± 0.06 ^a,b
	3.12	S4	0.58 ± 0.06 ^a	6.05 ± 0.28 ^d	1.76 ± 0.02 ^d	0.23 ± 0.04 ^a
	2.43	S2	0.52 ± 0.04 ^a,b	8.92 ± 0.22 ^b	2.34 ± 0.05 ^b	0.17 ± 0.02 ^a,b
2019/2020	3.57	S3	0.43 ± 0.06 ^b,c	11.02 ± 0.48 ^a	2.46 ± 0.10 ^a,b	0.18 ± 0.03 ^a,b
	3.83	S4	0.34 ± 0.07 ^c	11.03 ± 0.67 ^a	2.52 ± 0.04 ^a	0.16 ± 0.03 ^b

* Pi (mean, n = 3) of the drupes at the moment of oil extraction; FFA, free fatty acids; PV, peroxide value; K₂₃₂ and K₂₇₀, specific absorption at 232 and 270 nm, respectively. Different letters for each parameter indicate significant differences according to two-way ANOVA followed by Fisher’s LSD post-hoc test (α = 0.05). S2–S4: three subsequent samplings.