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标题：Volatile, Sensory and Functional Properties of HydroSOS Pistachios
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作者：Luis Noguera-Artiaga ; Paola Sánchez-Bravo ; David Pérez-López 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：2
页码：158-174
DOI：10.3390/foods9020158
出版社：MDPI Publishing
摘要：Climate 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.
关键词：antioxidant activity; fatty acid methyl esters; hydroSOS; Pistacia vera ; pistachio flavor; quality; sensory analysis; total polyphenol content antioxidant activity ; fatty acid methyl esters ; hydroSOS ; Pistacia vera ; pistachio flavor ; quality ; sensory analysis ; total polyphenol content