Criteria for hydroSOS quality index. Application to extra virgin olive oil and processed table olives

11 páginas.- 1 iguras.- 3 tablas.- 56 referencias.- This article belongs to the Special Issue Crop Water Stress and Deficit IrrigationWater, 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 factorsThis research was supported by the proyect “Productos hidroSOStenibles: identificación de debilidades y fortalezas, optimización del procesado, creación de marca propia, y estudio de su aceptación en el mercado europeo.”—Reference AGL2016-75794-C4-1, supported by Fondo Europeo de Desarrollo Regional (FEDER) “Una manera de hacer Europa” /Ministerio de Ciencia e Innovación (MCI)—Agencia Estatal de Investigación (AEI).Peer reviewe