Variety traits

Olive Ripening Index

Olea europaea L.

For olives, the concept of a maturity group is replaced by the Ripening Index, which evaluates the fruit readiness based on changes in skin and flesh color on a scale from 0 to 7.

In the reference 294 varieties crop Olive, where this is mentioned in the description.

The evaluation method is based on the visual classification of a 100-fruit sample into eight color categories: from bright green (index 0) to black with dark flesh (index 7). The calculated weighted average of the index allows agronomists to determine the optimal harvest timing depending on production goals.

Low index values indicate the green stage, suitable for producing oil with a high polyphenol content, while high values correspond to the full maturity phase with maximum oil content. The dynamics of the ripening index and fat accumulation are cultivar-specific traits that influence processing planning and the quality of the final product.

General information about the subject — on the page Maturity group.

Sources8

Varieties of Olive mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.