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

BACKGROUND The experiment was carried out on olive trees cv. Chemlali, during two successive years (2013/2014). Two irrigation treatments (IT: Trees irrigated with wastewater; TRC: Trees grown under rainfed condition) were combined with two tillage practices (TTS: Trees grown in tilled soil; TNTS: T...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2018-06, Vol.98 (8), p.2942-2952
Main Authors: Tekaya, Meriem, Chehab, Hechmi, Flamini, Guido, Gharbi, Ines, Mahjoub, Zoubeir, Laamari, Salwa, Chihaoui, Badreddine, Boujnah, Dalenda, Hammami, Mohamed, Mechri, Beligh
Format: Article
Language:English
Subjects:
Agricultural practices
Agronomy
Aromatic compounds
Commodities
Flavor
flavour
Fruit trees
Fruits
Irrigation
nutritional value
Oils & fats
Oleuropein
olive fruits and oil
Olive oil
Phenolic compounds
Phenols
pomological characteristics
Sensory evaluation
Sensory properties
Soil improvement
soil tillage
Soils
Sugar
Tillage
Trees
Wastewater
Wastewater irrigation
Wastewater treatment
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Summary:BACKGROUND The experiment was carried out on olive trees cv. Chemlali, during two successive years (2013/2014). Two irrigation treatments (IT: Trees irrigated with wastewater; TRC: Trees grown under rainfed condition) were combined with two tillage practices (TTS: Trees grown in tilled soil; TNTS: Trees grown in non‐tilled soil). RESULTS The results of the study showed that wastewater irrigation combined with soil tillage improved the pomological characteristics of olive fruits. The tree yield increase was substantial for IT and TTS. However, most of the identified phenolic compounds, especially oleuropein, mainly accumulated in olive fruits of the TC block (TNTS + TRC), suggesting a marked improvement in the nutritional value of these fruits. Moreover, fruits of TNTS had high contents of sugar compounds, required for the synthesis of the fruit storage material. The study also showed that the agronomic practices affected the amounts of some aromatic compounds responsible for the distinctive flavour notes of olive oil. CONCLUSION Agronomic practices may affect considerably the commercial and nutritional values and the sensorial quality of the commodities. © 2017 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8791