High temperature environment reduces olive oil yield and quality.

PLoS One · 2020 · PMC7179852 · PMID 32324774

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highly significantno p-value reported

A similar analysis for oil content of dry fruit demonstrated that the 'Koroneiki' cultivar showed a highly significant difference between the two locations, whereas variation for this trait in the 'Coratina' and 'Barnea' cultivars was significantly lower.

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