Claim · model-written summary
Altitude and fruit location on the tree affected ripening.
- Taxon
- olive
Olea europaeat0 - Outcome
- ripening processe0
- Setting
- altitude and location of the fruits on the treee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The altitude and location of the fruits on the tree affected the ripening process”
t0“olive fruits”
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 total phenol content decreased during ripening.
- Observation Olive oleuropein content decreased during ripening.
- Observation Other phenolic compound contents in olives decreased during ripening.
- Association Lower altitude increased olive enzyme activity.
- Association The sea-facing tree side increased olive enzyme activity.