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RESEARCH PRODUCT

The Effect of Plant Water Status on the Chemical Composition of Pistachio Nuts (Pistacia vera L. Cultivar Bianca)

Adele Amico RoxasFrancesco MarraGiuseppe AvelloneTiziano CarusoGiulia Marino

subject

chlorophylls0106 biological sciencesIrrigationLinoleic acidOrganolepticnut qualityPlant Sciencefatty acids01 natural sciencesirrigationTerpenePalmitic acidchemistry.chemical_compound0404 agricultural biotechnologyvolatile compoundsCultivarlcsh:Agriculture (General)stem water potentialPistaciabiology04 agricultural and veterinary sciencesbiology.organism_classificationlcsh:S1-972040401 food sciencechlorophylls fatty acids irrigation nut quality stem water potential volatile compoundsSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeHorticultureOleic acidchemistryAgronomy and Crop Science010606 plant biology & botanyFood Science

description

Pistachio nuts are worldwide appreciated for their chemical and organoleptic profiles. There are several studies on the influence of irrigation on pistachio productivity, whereas there are little available data on the influence on nut quality. In this study we characterized some qualitative traits of pistachio nuts cultivar Bianca in Mediterranean environment and how plant water status affected them. Water status had a positive and significant influence on the chlorophylls content, nuts from less stressed trees showed higher values of chlorophyll a (14.7 mg/100 g) and b (21.1 mg/100 g) compared than more stressed trees (9.3 and 11.5 mg/100 g for a and b, respectively). Solid phase microextraction technique in headspace followed by gas chromatography/mass spectrometry (HS-SPME GC/MS) identified seventeen different compounds with terpenes being the major class of volatiles

yearjournalcountryeditionlanguage
2020-05-13Agriculture
https://doi.org/10.3390/agriculture10050167