Modification of pomological characteristics and flavour components of fruits and virgin olive oil following wastewater irrigation and soil tillage

Abstract

Agronomic practices may affect considerably the commercial and nutritional values and the sensorial quality of the commodities. © 2017 Society of Chemical Industry.

Olive tree physiology and chemical composition of fruits are modulated by different deficit irrigation strategies

“…Despite the contribution of the higher net photosynthetic rate of FI, RDI, and SDI plants to higher productivity, the increase in crop yield, relative to SDIAF, was correlated with the seasonal water volume, in line with previous studies . Meanwhile, the higher crop yield of FI trees in relation to DIS treatments was associated with the higher weight of the fruits.…”

“…On the other hand, the decrease in water supply increased the stressful conditions experienced by the plants, as observed by the physiological performance of the trees and, consequently, the necessity for them to invest in the secondary metabolism to protect against oxidative stress . In fact, several studies reported that stressful conditions increase the accumulation of phenolic compounds in olive fruit . Although the increased accumulation of phenolic compounds improves their antioxidant properties, oils are occasionally characterized as excessively bitter .…”

“…4,9,57 Yield and fruit physicochemical characteristics Despite the contribution of the higher net photosynthetic rate of FI, RDI, and SDI plants to higher productivity, the increase in crop yield, relative to SDIAF, was correlated with the seasonal water volume, in line with previous studies. 22,30,58 Meanwhile, the higher crop yield of FI trees in relation to DIS treatments was associated with the higher weight of the fruits. However, the higher fruit weight was more evident when expressed by fresh weight than by dry weight, meaning that the water content of fruit is decisive for crop yield measurements.…”

“…52 In fact, several studies reported that stressful conditions increase the accumulation of phenolic compounds in olive fruit. 9, 22,49,64,65 Although the increased accumulation of phenolic compounds improves their antioxidant properties, oils are occasionally characterized as excessively bitter. 66 The increase in quality conferred by the phenolic compounds is usually offset by the losses in yield, as observed in the SDIAF treatment.…”

“…Conversely, if applied during summer, specifically during the fruit pit‐hardening phase, deficit irrigation could result in lower reduction in fruit and oil yield . Moreover, a deficit irrigation system usually contributes to change the pomological characteristics, as well the chemical composition of fruits, with consequences at commercial, nutritional, and sensorial levels . Consequently, the cultivar, environmental conditions, and management practices, among other factors, must be taken into account when studying the effect of DIS on plant phenology, growth, carbon assimilation, water‐use efficiency, and also their impact on olive fruit yield and quality …”