Claim · model-written summary
Olive total phenol content decreased during ripening.
OleaNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the total phenol content, oleuropein and other phenolic compound contents in the olives decreased”
Title
E. Susamcı; Ö. Tuncay; H. Bayraktar; et al. Grasas y Aceites 2024. doi:10.3989/gya.0865231.2017
Other claims from this paper (9)
- Observation Olive fruit maturity index increased during ripening.
- Observation Olive β-glucosidase enzyme activity increased during ripening.
- Observation Olive total protein content increased during ripening.
- Observation Olive specific enzyme activity increased during ripening.
- Observation Olive oleuropein content decreased during ripening.
- Observation Other phenolic compound contents in olives decreased during ripening.
- Association Altitude and fruit location on the tree affected ripening.
- Association Lower altitude increased olive enzyme activity.
- Association The sea-facing tree side increased olive enzyme activity.