Effect of Regulated Deficit Irrigation on the Quality of ‘Arbequina’ Extra Virgin Olive Oil Produced on a Super-High-Intensive Orchard

José Miguel García-Garví, Paola Sánchez-Bravo, Francisca Hernández, Esther Sendra, Mireia Corell, Alfonso Moriana, Armando Burgos-Hernández, Ángel A. Carbonell-Barrachina*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Scopus citations


The expansion of the super-high-intensive cultivation of olive groves requires irrigation techniques that are compatible with the increasing scarcity of water due to climate change and olive oil demand. For this, the effect of two regulated deficit irrigation treatments (RDI) and a sustained deficit irrigation (SDI) treatment was studied. The treatments consisted of: (i) control treatment, which supplied 100% of the water lost by evapotranspiration (ET0); (ii) the “optimal RDI” treatment, which only reduced irrigation water (~37–54% reduction) during the pit hardening stage; (iii) the “confederation RDI” which limited water restriction to the donation of the Guadalquivir hydrographic confederation (~72% reduction); and, (iv) the “confederation SDI”, similar water restriction (~72%) but dying the whole tree cycle. In general, the reduction in the irrigation water caused no negative effects on the studied parameters. However, the total phenolic content (TPC) was increased when the deficit irrigation was applied. Fatty acid profile showed changes with respect to the control, increasing oleic acid and the total content of monounsaturated fatty acids (MUFA). For the volatile compound profile, reducing water intake caused changes in mayor volatile compound (trans-2-hexenal), related with green flavors. The application of deficit irrigation treatments increased the value obtained in the fruity parameter with respect to the control. On the other hand, irrigation deficit treatments did not generate changes in the olive oil yield.

Original languageEnglish
Article number1892
Issue number8
StatePublished - Aug 2022
Externally publishedYes

Bibliographical note

Funding Information:
José Miguel García-Garví was funded by the grant for hiring researcher in training from Vice-rectorate for Research of the Miguel Hernández University. Paola Sánchez-Bravo was funded by the grant for the recall of the Spanish university system for the training of young doctors (Margarita Salas, 04912/2021) funded by the European Union-Next Generation EU, Ministry of Universities of Spain. Part of the analytical equipment used in this study was purchased through the grant EQC2018-004170-P funded by MCIN/AEI/10.13039/501100011033 and by ERDF “A way to make Europe”.

Publisher Copyright:
© 2022 by the authors.


  • antioxidants
  • fatty acids
  • Olea europea
  • sensory profile
  • volatile composition


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