The effect of pre-harvest deficit irrigation was studied as a tool to reduce fruit moisture and evaluate its influence on fruit characteristics, oil yield extraction, and oil quality. Two regulated deficit irrigation treatments (RDI) were evaluated over two seasons in a cv. Genovesa olive orchard. This study included a Control treatment, irrigated at 100% crop evapotranspiration over the season, and two RDI treatments, irrigated at 50% (RDI1) and 30% (RDI2) of Control. These treatments were applied from the end of pit hardening (mid-January) until harvest (early- April), when oil is accumulated in fruits. Fruit moisture decreased as the deficit irrigation period advanced, being significantly lower in RDI2 and RDI1 than in the Control treatment. Fruits harvested from the RDI2 treatment had lower moisture, dry mass and oil deposition, and higher maturation and pulp flavonoid compounds concentration than in RDI1 and Control. Pooled data across seasons showed that a 1% reduction in fruit moisture produced an increase of 0.16% in oil yield extraction. Phenolic compounds increased consistently with fruit moisture decreasing from 60% to 50%. However, when fruit moisture was as low as 35%, phenolic compounds were the lowest. Additional fruit samples from RDI2 were processed with water addition after malaxation. Water addition led to a general pattern of increases in oil yield extraction, reduction of phenolic compounds, and no influence on acidity, UV indexes, or fatty acids profile.

研究了收获前亏缺灌溉的作用，作为减少果实水分并评估其对果实特性，油料产量和油品质量的影响的工具。在两个季节内，对两种常规的亏缺灌溉处理（RDI）进行了评估。Genovesa橄榄园。该研究包括在整个季节以100％的作物蒸散量灌溉的对照处理，以及在对照的50％（RDI1）和30％（RDI2）灌溉的两种RDI处理。从果核硬化结束（一月中旬）到收获（四月上旬）（果中积油）开始进行这些处理。随着缺水灌溉时间的延长，水果水分减少，RDI2和RDI1的水分含量明显低于对照处理。通过RDI2处理收获的水果水分，干重和油分沉积较低，以及成熟度和果肉类黄酮化合物浓度高于RDI1和对照。各个季节的汇总数据显示，水果水分减少1％，油品提炼量增加0.16％。酚类化合物含量持续增加，水果水分从60％降至50％。但是，当水果水分低至35％时，酚类化合物的含量最低。疟疾发生后，加水处理来自RDI2的其他水果样品。加水导致油产量提取增加，酚类化合物减少的一般模式，并且对酸度，UV指数或脂肪酸谱没有影响。酚类化合物含量持续增加，水果水分从60％降至50％。但是，当水果水分低至35％时，酚类化合物的含量最低。疟疾发生后，加水处理来自RDI2的其他水果样品。加水导致油产量提取增加，酚类化合物减少的一般模式，并且对酸度，UV指数或脂肪酸谱没有影响。酚类化合物含量持续增加，水果水分从60％降至50％。但是，当水果水分低至35％时，酚类化合物的含量最低。疟疾发生后，加水处理来自RDI2的其他水果样品。加水导致油产量提取增加，酚类化合物减少的一般模式，并且对酸度，UV指数或脂肪酸谱没有影响。