Table 3.

The comparison of the means for the interactive effects of organic acids on the studied traits of three olive cultivars.

Organic acids	Fruit protein (%)	Chlorophyll b (mg/mL)	Total chlorophyll (mg/mL)	Anthocyanin (mg/100 g)	Superoxide dismutase (IU/g FW/min)	Catalase (UNIT)*	Peroxidase (UNIT)*	Antioxidant capacity (DPPH%)
Control	0.41 d	1.28 a	2.22 abc	17.75 ab	3.81 ab	0.047 cd	0.06c	70.08 ab
Arginine	0.42 cd	1.31 a	2.43 a	12.22c	4.30 a	0.060 ab	0.14b	71.97 a
Glutamine	0.50 a	1.26 a	2.48 a	14.29 bc	1.32 ef	0.034 e	0.17b	63.70c
Humic acid	0.48 ab	0.76b	1.87c	17.79 a	2.06 de	0.039 de	0.04c	68.72 ab
Fulvic acid	0.48 ab	1.10 a	2.14 abc	12.72c	1.05f	0.045 d	0.23 a	70.15 ab
Arginine + humic acid	0.39 d	1.24 a	2.53 a	13.10c	1.78 def	0.041 de	0.13b	69.15 ab
Arginine + fulvic acid	0.44 bcd	1.29 a	2.34 ab	14.14c	2.58 cd	0.045 d	0.07c	70.43 ab
Glutamine + humic acid	0.47 abc	1.22 a	2.38 a	13.13c	1.71 def	0.054 bc	0.07c	68.50b
Glutamine + fulvic acid	0.41 d	1.05 a	1.90 bc	13.15c	3.26 bc	0.070 a	0.25 a	69.41 ab

Similar letter(s) in each column shows significant differences based on the LSD test.

* Catalase and peroxidase are expressed in μM H₂O₂ consumed/min/mg protein.