Almond fruit quality can be improved by means of deficit irrigation strategies

Lipán, Leontina; Martín-Palomo, M.J.; Sánchez‐Rodríguez, Lucía; Cano‐Lamadrid, Marina; Sendra, Esther; Hernández, Francisca; Burló, Francisco; Vázquez‐Araújo, Laura; Andreu, L.; Carbonell-Barrachina, Ángel A.

doi:10.1016/j.agwat.2019.02.041

Cited by 46 publications

(102 citation statements)

References 37 publications

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“…malic acid’s contribution to Fe absorption) . In the present study, total organic acids (10.4 g kg −1 ) and sugars (45.3 g kg −1 ) in raw almonds (Table ) were similar to those reported by other researchers in the raw almond cultivar ‘Vairo’ . Malic and citric acids were the predominant organic acids and only traces of oxalic and fumaric acids were found.…”

Section: Resultssupporting

confidence: 90%

“…Table shows the chemical composition of almond, almond milk with maltodextrin and probiotics (AMMP), and the powder obtained after the spraying operation at three temperatures. All the composition parameters of raw almond were similar to those found in the literature for this almond cultivar, ‘Vairo’ . Ash, fat, and protein content were statistically higher in raw almond than in milk or powder, which is consistent with the addition of maltodextrin.…”

Section: Resultssupporting

confidence: 86%

“…Ash, fat and protein content were measured in triplicate in raw almond, AMMP, and almond milk powder . Ash was determined by incineration of 2 g of sample at 550 °C for 7 h in a muffle furnace (Nabertherm).…”

Section: Methodsmentioning

confidence: 99%

“…Several minerals were quantified as described by Lipan et al ., with the only adjustment being the sample weight (0.5 g of raw almond, 4 g of AMMP solution and 1 g of the milk powder). An atomic absorption / emission spectrometer (Solaar 969; Unicam Ltd, Cambridge, UK) was used to determine macro‐ (Mg and K) and micro‐elements (Fe, Cu, Mn, Zn).…”

Section: Methodsmentioning

confidence: 99%

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Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties

et al. 2020

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BACKGROUND The combination of the nutritional profile of almond milk with the benefits of probiotic bacteria is an interesting development to meet the demand for sustainable and health‐promoting food. Almond milk inoculated with probiotic Lactobacillus plantarum (ATCC8014) was spray dried and the almond, its milk, and powders were characterized physicochemically. Samples were characterized in terms of bacterial survival before and after atomization. Bacterial viability and total fatty acid changes were studied during 8 months’ storage at 4 and 22 °C. RESULTS Results showed adequate physicochemical properties and an optimal bacterial survival rate, maintaining almost the same values before and after the spray‐drying operation. A decrease was observed in the cell viability for samples stored at 4 °C. However, the cell count was maintained above the minimum level suggested (107 living cells) to allow potential probiotic functionality for 8 months. On the other hand, the count cell of powders stored at 22 °C was below the minimum level required after 6 months. The fatty acids profile was not significantly (P > 0.05) affected by storage time and temperature. CONCLUSION A new almond‐based‐product with probiotics was developed to meet consumer demands. Almond nutrients were recovered from almond milk powder and were found to be a good source of K and high in Mg and in monounsaturated fat. The viability of bacteria was assured during 8 months of storage at 4 °C and up to 6 months for samples stored at 22 °C. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 86%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties

et al. 2020

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“…In fruit trees, regulated deficit irrigation (RDI) has proved to be a powerful tool to reduce shoot growth, improve fruit quality, and save irrigation water by imposing moderate levels of plant water stress during specific stages of crop development [1,2]. Results of RDI experiments have been promising in certain regions and for some fruit crops, such as peach [3][4][5][6], pear [7][8][9], French prune [10], almond [11][12][13], pistachio [14][15][16], apricot [10,17], and olive [18][19][20]. In citrus, yield is often proportional to vegetative growth, which makes the control and regulation of water deficit quite complex.…”

Section: Introductionmentioning

confidence: 99%

Fruit Yield and Quality of ‘Valencia’ Orange Trees under Long-Term Partial Rootzone Drying

2020

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Climate, soil and tree water status, fruit yields and quality of ‘Valencia’ orange trees were monitored over five consecutive seasons (2007–2012) to study the effects of irrigation placement or volume. Three irrigation treatments were imposed: conventional irrigation (CI, 100% of crop evapotranspiration on both sides of the rootzone), partial rootzone drying (PRD, 50% of CI water only on one alternated side of the rootzone) and continuous deficit irrigation (DI, 50% of CI water on both sides of the rootzone). Yield parameters were generally not affected by PRD, and only yield per tree was lower in DI than CI trees. Fruit size and juice content were also reduced by DI, and not by PRD. Both PRD and DI increased juice soluble solids and acidity, vitamin C and carotenoid concentrations, as well as fruit, juice and sugar productivity per unit of irrigation water. Overall, the straight reduction of irrigation volumes by ~55% (DI) induced an average of 4.4% leaf dehydration, which caused significant fruit size reductions and a 3.4% reduction in juice yield, corresponding to a loss of about 2.6 tons of juice and 261 kg of sugars per hectare and year. On the other hand, water savings of about 2 mega liters per hectare and year with PRD caused a mild 2.3% leaf dehydration and mainly fruit quality improvements, indicating that PRD is a sustainable irrigation strategy for ‘Valencia’ orange.

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Chemical and sensorial characterization of spray dried hydroSOStainable almond milk

et al. 2020

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BACKGROUND Water scarcity is a worldwide problem that leads to environmental and economic issues. Agriculture is one of the main consumers of water for irrigation and fertilization and almond is the major tree nut crop in the Mediterranean area. Furthermore, there is a continuous growing demand for healthy, vegan and sustainable products. Consequently, the present study aimed to chemically characterize almond milk powder enriched with probiotics manufactured from hydroSOStainable almonds (i.e. generated under water stress conditions). Almond milk powder enriched with probiotic bacteria was produced with almonds grown under optimal irrigation conditions (100% of the crop evapotranspiration) and was chemically compared to the samples made from hydroSOStainable almonds. Antioxidant activity, total phenolic content (TPC), minerals, organic acids and sugars, fatty acids, and descriptive sensory analysis were evaluated. RESULTS The results showed that almond milk powder produced from hydroSOStainable almonds had a higher content of TPC, polyunsaturated fatty acids (PUFAs), PUFAs/saturated fatty acids (SFAs) ratio and PUFAs/monounsaturated fatty acids ratio, as well as almond and nutty flavors. Moderate and sustained deficit irrigation leads to powders with a higher content of PUFAs and PUFAs/SFAs ratio, which are parameters of utmost importance for health. CONCLUSION Using these strategies, between 66% and 76% of the irrigation water can be saved, producing hydroSOStainable almond milk powder higher in TPC and PUFAs, as well as positive sensory attributes, compared to that from fully irrigated almonds. These findings may have a positive impact in both agriculture and food industry, allowing water savings and high quality and sustainable food products to be obtained. © 2020 Society of Chemical Industry

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Almond fruit quality can be improved by means of deficit irrigation strategies

Cited by 46 publications

References 37 publications

Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties

Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties

Fruit Yield and Quality of ‘Valencia’ Orange Trees under Long-Term Partial Rootzone Drying

Chemical and sensorial characterization of spray dried hydroSOStainable almond milk

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