Search Results (2)

Maximizing water use efficiency, yield, and plant survival under drought is a relevant research issue for almond-tree-growing areas worldwide. The intraspecific diversity of this species may constitute a valuable resource to address the resilience and productivity challenges that climate change poses to crop sustainability. A comparative evaluation of physiological and productive performance of four almond varieties: ‘Arrubia’, ‘Cossu’, ‘Texas’, and ‘Tuono’, field-grown in Sardinia, Italy, was performed. A great variability in the plasticity to cope with soil water scarcity and a diverse capacity to adapt to drought and heat stresses during fruit development were highlighted. The two Sardinian varieties, Arrubia and Cossu, showed differences in water stress tolerance, photosynthetic and photochemical activity, and crop yield. ‘Arrubia’ and ‘Texas’ showed greater physiological acclimation to water stress while maintaining higher yields, as compared to the self-fertile ‘Tuono’. The important role of crop load and specific anatomical traits affecting leaf hydraulic conductance and leaf gas exchanges efficiency (i.e., dominant shoot type, leaf size and roughness) was evidenced. The study highlights the importance of characterizing the relationships among almond cultivar traits that affect plant performance under drought in order to better assist planting choices and orchard irrigation management for given environmental contexts. Full article

In the present study, the influence of almond variety on color, chemical, physical and sensory characteristics of “amaretti” cookies during the shelf life, was assessed. Four varieties were chosen for the study, two of which were local (Cossu, Arrubia) and two widely cultivated (Tuono, Texas). Almonds have been characterized in the content of proteins, crude fat, amygdalin and fatty acids profile. The evolution of the characteristics during the shelf life hasbeen measured through image data modeling, texture, physical chemical and sensory analyses. Data were then treated with a multivariate approach performing a PCA. Image analysis and fitting on log normal and powerlaw functions highlighted the influence of the variety on the total area affected by surface breakages, and on the distribution of the cracking surfaces dimension classes. Texture parameters (crust hardness, thickness and work of deformation) were negatively correlated to moisture content. Sensory profile confirmed the differences in tactile features measured through instrumental texture, while slight to no differences were found in odor profile. Consumer test showed an higher acceptability for Arrubia, Texas and Tuono samples throughout the shelf life, while Cossu samples were less accepted. Overall, the choice of almond variety influences product features and liking of almond products, therefore it represents an important phase to direct the choice of both farmers and confectionery manufacturers. Full article