Lucía Sánchez-Rodríguez1, Mireia Corell2,3, Francisca Hernández4, Esther Sendra5, Alfonso Moriana2,3, Ángel A Carbonell-Barrachina1. 1. Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Research Group "Food Quality and Safety", Alicante, Spain. 2. Departamento de ciencias Agroforestales, ETSIA, Universidad de Sevilla, Sevilla, Spain. 3. Unidad Asociada al CSIC de Uso Sostenible del Suelo y el Agua en la Agricultura (US-IRNAS), Carretera de Utrera, km 1, 41013 Sevilla, Spain. 4. Department of Plant Science and Microbiology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Research Group "Plant Production and Technology", Alicante, Spain. 5. Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Research Group "IPOA", Alicante, Spain.
Abstract
BACKGROUND: Three treatments of regulated deficit irrigation (RDI) were assayed on olive trees for table olive production. RDI provides hydroSOStainable crops. The effect of RDI treatments on the quality of raw and table olives was determined based on their: weight, pit weight, fruit/pit ratio, size, texture, colour, mineral content, antioxidant activity, total phenol content and organic acid and sugar profile. RESULTS: HydroSOStainable olives showed the most attractive shape and colour: highest fruit weight, roundest fruit, hardest texture and a lightest and greenest colour than control olives. Minerals, antioxidants, phenols and organic acids and sugars of hydroSOStainable olives were similar to control olives. After processing to table olives, calcium, potassium, antioxidants and phenols contents decreased, whereas sugars and organic acids profiles changed in both types of olives. CONCLUSIONS: HydroSOStainable table olives offer environmental and quality advantages over control olives given the reduced use of fresh water and favourable morphological traits, which are more attractive for consumers.
BACKGROUND: Three treatments of regulated deficit irrigation (RDI) were assayed on olive trees for table olive production. RDI provides hydroSOStainable crops. The effect of RDI treatments on the quality of raw and table olives was determined based on their: weight, pit weight, fruit/pit ratio, size, texture, colour, mineral content, antioxidant activity, total phenol content and organic acid and sugar profile. RESULTS: HydroSOStainable olives showed the most attractive shape and colour: highest fruit weight, roundest fruit, hardest texture and a lightest and greenest colour than control olives. Minerals, antioxidants, phenols and organic acids and sugars of hydroSOStainable olives were similar to control olives. After processing to table olives, calcium, potassium, antioxidants and phenols contents decreased, whereas sugars and organic acids profiles changed in both types of olives. CONCLUSIONS: HydroSOStainable table olives offer environmental and quality advantages over control olives given the reduced use of fresh water and favourable morphological traits, which are more attractive for consumers.