Table 3 Evolution of oil flowing percentages by proteolytic and pectolytic enzyme treatments during the olives ripening

2.5 ± 0.1

25.14 ± 1.01^a

26.47 ± 1.02^a

43.83 ± 1.64^b

48.13 ± 1.6^c

3.2 ± 0.24

35.63 ± 1.64^a

38.23 ± 0.65^a

48.76 ± 1.64^b

54.5 ± 1.9^c

3.7 ± 0.33

72.3 ± 1.23^a

73.12 ± 1.74^a

90.8 ± 2.73^b

97.85 ± 1.35^c

7.1 ± 0.21

76.52 ± 4.43^a

78.6 ± 3.1^a

87.4 ± 1.25^b

96.7 ± 0.46^c

14.4 ± 0.27

84.23 ± 1.07^a

90.96 ± 3.15^b

96.7 ± 0.75^c

98.9 ± 0.35^c