BACKGROUND: In this work, the influence of two regulated deficit irrigation (RDI) treatments and three different rootstocks on the quality of pistachios was evaluated by analyzing different parameters: morphological analysis, physicochemical analysis and sensory analysis.RESULTS: The results obtained in terms of the choice of rootstock revealed that Pistacia atlantica had increased production yields, nut weight, mineral content, higher intensities of characteristic sensory attributes and a higher degree of consumer satisfaction, than the other rootstocks studied. Moreover, the results established that the application of RDI on pistachio cultivation had no significant influence on production yield, weight, size, colour, water activity or mineral composition. Furthermore, T1 treatment (stem water potential < −1.3 MPa) resulted in higher intensities of characteristic sensory attributes and a greater level of satisfaction among international consumers.CONCLUSION: These results confirm that the application of deficit irrigation (T1) contributes to an increase in overall product quality. Furthermore, Pistacia atlantica rootstock provided better yield and quality than the other rootstocks studied. © 2014 Society of Chemical Industry

Summary Temperature is one of the most important factors controlling plant growth and development. Knowledge of the effects of temperature on plants is vital if crop management strategies are to be optimised and the best varieties chosen for local conditions. As the effects of global warming are now becoming patent, it is even more critical that we should understand how temperature affects crop growth. In this study, degree-day (DD) accumulation was used to establish the influence of temperature on flowering, vegetative growth, and fruit growth in olive. The results show that the timing of olive flowering in the study region can be predicted from mean April and May temperatures, although this can be improved by taking into account the maximum March, and even February, temperatures. With respect to heat accumulation and flowering, the lower threshold temperature (LTT) was 4.7ºC, with 890 ºCd necessary. The LTT for trunk growth was 7ºC, while that for shoot and crown volume growth was 13º – 14ºC. The LTT for fruit growth was 15ºC with respect to fresh weight, and 24º – 26ºC with respect to cross-sectional diameter. The increase in the longitudinal diameter of fruit was more rapid than the increase in the cross-sectional diameter, which was more dependent on temperature. Increasing temperatures in the study area would cause olive trees to flower earlier and their growth period to be lengthened.