Volatile, Sensory and Functional Properties of HydroSOS Pistachios
Luis Noguera‑Artiaga , Paola Sánchez-Bravo , David Pérez-López , Antoni Szumny , Ángel Calin-Sánchez , Armando Burgos-Hernández , Angel Carbonell-Barrachina
AbstractClimate change, the increase in world population, and the intensification of urban and industrial activities, will cause a shortage of water for agriculture. This situation requires conscientious studies to manage water deficits without affecting the quality of the crops. In this study, regulated deficit irrigation (RDI) strategies and three rootstocks (P. atlantica, P. integerrima, and P. terebinthus) were applied to pistachio cultivation to study the quality of fruits obtained based on the morphological, functional, aroma, and their sensory properties. The results obtained demonstrated that RDI T1 (during phenological phase II of cultivation the stem water potential was maintained around −1.5 MPa) led to pistachios with same morphological properties, total polyphenol content, antioxidant activity, volatile composition, sensory properties, better profile of fatty acids, and being the favorite ones for international consumers, as compared to pistachios obtained under full irrigation treatments. On the other hand, when P. integerrima was used, pistachios obtained had the highest weight, the lowest content of sucrose and the best functional properties.
|Journal series||Foods, ISSN 2304-8158, (N/A 70 pkt)|
|Publication size in sheets||0.8|
|Keywords in English||antioxidant activity; fatty acid methyl esters; hydroSOS; Pistacia vera; pistachio flavor; quality; sensory analysis; total polyphenol content|
|License||Journal (articles only); published final; ; with publication|
|Score||= 70.0, 16-04-2020, ArticleFromJournal|
|Publication indicators||= 1; = 1; : 2018 = 3.011 (2)|
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