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Open AccessArticle

Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives

1
Department of Agro-Food Technology, Universidad Miguel Hernández de Elche, 03312 Alicante, Spain
2
Departamento de Ciencias Agroforestales, Universidad de Sevilla, 41013 Sevilla, Spain
3
Unidad asociada al CSIC de “Uso sostenible del suelo y el agua en la agricultura (US-IRNAS)”, 41013 Sevilla, Spain
4
Department of Plant Sciencies and Microbiology, Escuela Politécnica Superior de Orihuela, 03312 Alicante, Spain
*
Author to whom correspondence should be addressed.
Water 2020, 12(2), 555; https://doi.org/10.3390/w12020555
Received: 21 December 2019 / Revised: 19 January 2020 / Accepted: 15 February 2020 / Published: 17 February 2020
(This article belongs to the Special Issue Crop Water Stress and Deficit Irrigation)
Water, especially in arid and semiarid regions, is increasingly a disputed commodity among different productive sectors; the pressure for a more sustainable use of water in agriculture will grow. The main strategy to cope with water scarcity is the use of improved, innovative, and precise deficit irrigation management practices which are able to minimize the impact on fruit yield and quality. The aim of this paper was to develop a certification index or hydroSOS quality index for extra virgin olive oil and processed table olives. The hydrosSOS fruits and vegetables are those cultivated under regulated deficit irrigation (RDI). Different indicators in three quality areas ((i) fatty acids, (ii) phenolic compounds, and (iii) sensory attributes) were identified as showing characteristic or typical responses under RDI conditions. Marks or scores were assigned to each one of these indicators to calculate the proposed index. It can be concluded that an extra virgin olive oil (EVOO) or processed table olives are hydroSOStainable foods, if they meet 2 conditions: (i) fulfill the conditions established in the hydroSOS “irrigation” index, and (ii) fulfill the requirements of the hydroSOS “quality” index. HydroSOS quality index will be specific to each crop and variety and will depend on functional and sensory factors. View Full-Text
Keywords: fatty acids; oleuropein; regulated deficit irrigation; saving water; sensory attributes; total phenolic compounds fatty acids; oleuropein; regulated deficit irrigation; saving water; sensory attributes; total phenolic compounds
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Sánchez-Bravo, P.; Collado-González, J.; Corell, M.; Noguera-Artiaga, L.; Galindo, A.; Sendra, E.; Hernández, F.; Martín-Palomo, M.J.; Carbonell-Barrachina, Á.A. Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives. Water 2020, 12, 555.

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