Effect of Spanish‐style processing on the quality attributes of HydroSOStainable green olives

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,...

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Published in:Journal of the science of food and agriculture 2019-03, Vol.99 (4), p.1804-1811
Main Authors: Sánchez‐Rodríguez, Lucía, Corell, Mireia, Hernández, Francisca, Sendra, Esther, Moriana, Alfonso, Carbonell‐Barrachina, Ángel A
Format: Article
Language:English
Subjects:
Agricultural Irrigation
Agricultural production
antioxidant activity
Antioxidants
Antioxidants - analysis
Antioxidants - metabolism
Calcium
Color
Crop Production - methods
Food Handling
Fresh water
Freshwater environments
Fruit - chemistry
Fruit - growth & development
Fruit - metabolism
Fruit trees
Fruits
Manzanilla
Minerals
Minerals - analysis
Minerals - metabolism
Olea - chemistry
Olea - growth & development
Olea - metabolism
Olea europea L
Oleaceae
Olives
Organic acids
Organic chemistry
Phenols
Phenols - analysis
Phenols - metabolism
Potassium
Quality Control
Quality management
regulated deficit irrigation
Sugar
Tables
Texture
total phenol content
Weight
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Summary: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. © 2018 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.9373