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6 páginas.- 3 figuras.- 1 tablas.- 28 referencias, BACKGROUND Water scarcity is currently affecting many areas of the world, reaching worrying levels in drought areas such as southern Spain. To cope with this issue, researchers in the agricultural sector have implemented deficit irrigation strategies intended to reduce water consumption by increasing fruit quality. Almond is among the most popular tree nuts worldwide and also the most nut cultivated in Spain. Almond consumption, together with other nuts, has been widely associated with improvements in cardiovascular health, metabolic syndrome and diabetes owing to their bioactive compounds such as polyphenols. Water deficit strategies generate hydroSOStainable almonds, raised under water stress conditions, with high content of bioactive compounds. The aim of this work was to study the relationship between water stress, color and polyphenols in hydroSOStainable almonds. For this, instrumental color, total phenolic content and phenolic compounds were measured and correlated using Pearson's correlation. RESULTS The results showed a strong relationship between water stress, color and polyphenols of almonds, showing that increasing water stress in plants up to ~100 MPa × day values of stress integral increase the polyphenols in almonds, leading to a reddish color. CONCLUSION Finally, this research demonstrated that implementing water‐saving strategies help to improve the phenolic content and color of hydroSOStainable almonds and also that isorhamnetin‐3‐O‐rutinoside, isorhamnetin‐3‐O‐glucoside and kaempferol‐3‐O‐glucoside could be important markers of hydroSOStainable almonds (cv. Vairo). Besides, hydroSOStainable almonds could be an important source of phenols, providing 25% of the estimated total polyphenolic daily intake. © 2020 Society of Chemical Industry, The study has been funded by the Spanish Government (Ministerio de Ciencia e Innovación (MCI), Agencia Estatal de Investigación (AEI), through a coordinated research project (hydroSOS) including the Universidad Miguel Hernández de Elche (AGL2016-75794-C4-1-R, Productos hidroSOStenibles: identificación de debilidades y fortalezas, optimización del procesado, creación de marca propia, y estudio de su aceptación en el mercado europeo, hydroSOS foods) and the Universidad de Sevilla (AGL2016-75794-C4-4-R); these projects have been also funded by Fondo Europeo de Desarrollo Regional (FEDER) ‘Una manera de hacer Europa’, (MCI/AEI/FEDER, UE). The author M. Cano-Lamadrid was funded by a Formación de Profesorado Universitario (FPU) grant from the Spanish Ministry of Education (FPU15/02158).

10 páginas.- 1 figura.- 5 tablas.- 49 referencias, BACKGROUND Water scarcity is a worldwide problem that leads to environmental and economic issues. Agriculture is one of the main consumers of water for irrigation and fertilization and almond is the major tree nut crop in the Mediterranean area. Furthermore, there is a continuous growing demand for healthy, vegan and sustainable products. Consequently, the present study aimed to chemically characterize almond milk powder enriched with probiotics manufactured from hydroSOStainable almonds (i.e. generated under water stress conditions). Almond milk powder enriched with probiotic bacteria was produced with almonds grown under optimal irrigation conditions (100% of the crop evapotranspiration) and was chemically compared to the samples made from hydroSOStainable almonds. Antioxidant activity, total phenolic content (TPC), minerals, organic acids and sugars, fatty acids, and descriptive sensory analysis were evaluated. RESULTS The results showed that almond milk powder produced from hydroSOStainable almonds had a higher content of TPC, polyunsaturated fatty acids (PUFAs), PUFAs/saturated fatty acids (SFAs) ratio and PUFAs/monounsaturated fatty acids ratio, as well as almond and nutty flavors. Moderate and sustained deficit irrigation leads to powders with a higher content of PUFAs and PUFAs/SFAs ratio, which are parameters of utmost importance for health. CONCLUSION Using these strategies, between 66% and 76% of the irrigation water can be saved, producing hydroSOStainable almond milk powder higher in TPC and PUFAs, as well as positive sensory attributes, compared to that from fully irrigated almonds. These findings may have a positive impact in both agriculture and food industry, allowing water savings and high quality and sustainable food products to be obtained. © 2020 Society of Chemical Industry, The present study was funded by the Spanish Government (Ministerio de Ciencia e Innovacion (MCI), Agencia Estatal de Investigación (AEI), through a coordinated research project (hydroSOS) including the Universidad Miguel Hernández de Elche (AGL2016-75794-C4-1-R, Productos hidroSOStenibles: identificación de debilidades y fortalezas, optimización del procesado, creación de marca propia, y estudio de su aceptación en el mercado europeo, hydroSOS foods) and the Universidad de Sevilla (AGL2016-75794-C4-4-R); these projects have been also funded by Fondo Europeo de Desarrollo Regional (FEDER) ‘Una manera de hacer Europa’ (MCI/AEI/FEDER, UE).

17 páginas.- 3 figuras.- 5 tablas.- 52 referencias., Water scarcity is one of the top five key global risks over the last years, and agriculture is the major and least efficient user of fresh water. In this scenario, the “hydroSOStainable” concept has been developed and registered to protect fruits and vegetables cultivated with a volume of water below the crop evapotranspiration. The purpose of this experimental study was to investigate how the information influence the consumer liking and preference of the roasting almonds labelled as “hydroSOStainable” and “conventional”, although belonged to the same sample. Thus, we explored 300 consumers (Seville, Spain (high levels of water stress) versus Donostia, Spain and Wroclaw, Poland (regions with no water stress)) preference and acceptance of roasted almonds using satisfaction degree, CATA and willingness to pay questions. The present study demonstrated that both location and sociodemographic aspects influenced consumers perception and liking. Consumers living in areas with water restrictions were more susceptible to be influenced by the hydroSOStainable/conventional concept, while consumers from regions without water restrictions would need more information to choose a sustainable product. Both man and women, centennials and millennials scored higher the supposed hydroSOStainable almonds, while generation X was not really influenced by the information effect. Finally, 77% of consumers, regardless of location, were willing to pay a higher price for the almonds labelled “hydroSOStainable”. Consequently, these results provide valuable information for the government and food industry about consumer choice regarding sustainable products, depending on the location, knowledge, and sociodemographic aspects., The study has been funded by the Spanish Government (Ministerio de Ciencia e Innovación, (MCI), Agencia Estatal de Investigación (AEI)), through a coordinated research project, including (i) Universidad Miguel Hernández de Elche (AGL2016-75794-C4-1-R, Productos hidroSOStenibles: identificación de debilidades y fortalezas, optimización del procesado, creación de marca propia, y estudio de su aceptación en el mercado europeo, hydroSOS foods) and (ii) Universidad de Sevilla (AGL2016-75794-C4-4-R). These projects have been also funded by Fondo Europeo de Desarrollo Regional (FEDER) “Una manera de hacer Europa”, (MCI/AEI/FEDER, UE).

22 páginas.- 6 figuras.- 6 tablas.- 41 referencias.- (This article belongs to the Special Issue Future of Irrigation in Agriculture), The tomato cultivated surface is one of the most important surfaces in the world. This crop needs a sufficient and continuous supply of water during vegetative growth. Therefore, production may be at risk in warm and water-scarce areas. Therefore, the implementation of irrigation alternatives such as regulated deficit irrigation (RDI) is of great importance to reduce the use of water and improve the production of the quality of tomatoes. The objective of this work was to evaluate the deficit irrigation scheduling using plant water status as a tool in deficit irrigation. Experimental design was a randomized design with four replications per treatment. Two irrigation treatments were applied: Control (125% of crop evapotranspiration (ETc)) and Regulated Deficit Irrigation (RDI). This latter treatment considered different threshold values of midday leaf water depending on crop phenological stage. No differences were observed in yield, with RDI treatment being more efficient in the use of irrigation water than the control. Besides, RDI tomatoes presented, in general, greater weight, size, Total soluble solids (TSS), sugars, antioxidant activity, lycopene, β-Carotene, and redder color with more intense tomatoes flavor. Finally, it might be said that RDI strategy helped to reduce 53% of irrigation water and to improve the nutritional, functional, and sensory quality of tomatoes.

12 páginas.. 4 figuras.- 4 tablas.- referencias., HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers’ perception to select the best roasting temperature for the hydroSOStainable almonds and its correlation with volatile compounds, descriptive sensory attributes, instrumental color, and texture. Thirty-five volatile compounds were identified and the key compounds for the roasting process were 2,5-dimethylpyrazine, furfural, and trimethyl pyrazine. Pyrazines, furans and, in general, volatiles were higher in hydroSOStainable almonds than in control. Instrumental color and trained panel showed that almonds roasted at 190 °C presented intense color and burnt notes in both irrigation treatments, while almonds roasted at 150 °C were under-roasted. Principal component analysis (PCA) grouped together the samples of the same irrigation treatment, but separated samples roasted at different temperatures. Partial least square regression (PLS) results indicated that consumers overall liking was positively linked to specific volatiles (alkanes, alcohols, aldehydes, and furans) and sensory attributes (sweetness, roasted, almond ID, nutty, hardness, and crispiness), but, negatively correlated with pyrazines, bitterness, astringency, woody, and burnt flavor notes. Penalty analysis showed that almonds roasted at 150 and 190 °C were penalized due to low roasted aroma and soft almonds, and over-roasted samples with too intense color and burn notes, respectively. While no penalization being found for almonds roasted at 170 °C. Overall, roasting at 170 °C for 10 min in a convective oven were the optimum conditions for roasting Vairo almonds. Practical Application: This research describes the link between physicochemical and sensory analysis of roasted almonds giving evidence about possible sensory quality markers. Besides, it provides valuable information for the food industry to produce roasted almonds that meet consumer demands and for the agricultural sector by encouraging reduction of irrigation water consumption by almond trees., The study has been funded by the Spanish Government (Ministerio de Ciencia e Innovación (MCI), Agencia Estatal de Investigación (AEI), through a coordinated research project (hydroSOS) including the Universidad Miguel Hernández de Elche (AGL2016-75794-C4-1-R, Productos hidroSOStenibles: identificación de debilidades y fortalezas, optimización del procesado, creación de marca propia, y estudio de su aceptación en el mercado europeo, hydroSOS foods) and the Universidad de Sevilla (AGL2016-75794-C4-4-R); these projects have been also funded by Fondo Europeo de Desarrollo Regional (FEDER) “Una manera de hacer Europa,” (MCI/AEI/FEDER, UE). The author M. Cano-Lamadrid was funded by the Formación de Profesorado Universitario (FPU) grant from the Spanish Ministry of Education (FPU15/02158)

22 páginas.- 2 figuras.- 5 tablas.- 62 referencias.- Supplementary Materials: The following are available online at http://www.mdpi.com/2073-4395/10/10/1470/s1, Table S1: Mean values of morphological and chemical parameters of irrigation treatments (T1, T2, T3, and T4) for 3 years (2017, 2018, and 2019) and Table S2: Mean values of functional and sensorial parameters of irrigation treatments (T1, T2, T3, and T4) for 3 years (2017, 2018, and 2019)., Global warming enhances the rainfall and temperature irregularity, producing a collapse in water resources and generating an urgent need for hydro-sustainable thinking in agriculture. The aim of this study was to evaluate the correlation between the water stress of almond trees and quality parameters of fruits, after 3 years of experiments, with the objective of establishing quality markers necessary in the certification process of hydroSOStainable almonds. The results showed positive correlations among the stress integral (SI) and dry weight, color coordinates (L*, a* and b*), minerals (K, Fe, and Zn), organic acids (citric acid), sugars (sucrose, fructose, and total sugars), antioxidant activity, and fatty acids [linoleic acid, polyunsaturated (PUFA)/monounsaturated (MUFA) ratio, PUFA and SFA, among others]. As well as negative correlations of SI with water activity, weight (almond, kernel, and shell), kernel size, minerals (Ca and Mg), fatty acids (oleic acid, oleic/linoleic ratio, MUFA, and PUFA/SFA ratio), and sensory attributes (size, bitterness, astringency, benzaldehyde, and woody). Finally, this research helped to prove key quality parameters that can be used as makers of hydroSOStainable almonds. In addition, it was demonstrated that controlling water stress in almond trees by using deficit irrigation strategies can lead to appropriate yields, improve the product quality, and consequently, lead to a final added value. © 2020 by the authors. Licensee MDPI, Basel, Switzerland., This research was funded by the Spanish Government (Ministerio de Ciencia e Innovacion (MCI), Agencia Estatal de Investigacion (AEI), through a coordinated research project (hydroSOS) including the Universidad Miguel Hernández de Elche (AGL2016-75794-C4-1-R, Productos hidroSOStenibles: identificación de debilidades y fortalezas, optimización del procesado, creación de marca propia, y estudio de su aceptación en el mercado europeo, hydroSOS foods) and the Universidad de Sevilla (AGL2016-75794-C4-4-R); these projects have been also funded by Fondo Europeo de Desarrollo Regional (FEDER) “Una manera de hacer Europa”, (MCI/AEI/FEDER, UE).

8 páginas.- 9 imágnes.- 1 figura.- 5 tablas.- 13 referencias.- El artículo y las referenicas se pueden ver en http://www.interempresas.net/Produccion-Aceite/Articulos/267154-Incorporacion-uso-agua-marca-estrategia-mejora-valor-anadido-AOVE-productos-HidroSOS.html, El olivar es un cultivo milenario en la cuenca Mediterránea, asociado habitualmente a condiciones de secano. Esto es debido a su gran resistencia al estrés hídrico, que le permite soportar condiciones extremas de falta de agua, siendo capaz de continuar produciendo. No obstante, el riego e este cultivo supone una mejora en la producción, mayor cuanto más densos son los olivares. Esta mejora productiva ha dado lugar a un incremento paulatino de la superficie en estas condiciones

Water, 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 &ldquo, irrigation&rdquo, index, and (ii) fulfill the requirements of the hydroSOS &ldquo, quality&rdquo, index. HydroSOS quality index will be specific to each crop and variety and will depend on functional and sensory factors.

7 páginas.- 2 figuras.- 3 tablas.- 37 referencias, Regulated deficit irrigation (RDI) is a useful strategy to reduce the water consumption maintaining the fruit quality. The almonds cultivated under RDI conditions are called hydroSOStainable because are produced under environmentally friendly conditions and present an improved quality. It was demonstrated that almond cultivar and agronomical practices, can affect the kernel chemical composition and consequently the parameters for the roasting process of almonds. The influence of three roasting temperatures (150 °C, 170 °C and 190 °C) on the quality of almonds belonging to 2 irrigation treatments (T1: control and T2: hydroSOStainable almonds) was evaluated. For this, moisture, water activity (aw), organic acids, sugars, antioxidant activity (AA), total phenolic content (TPC) and fatty acids content were measured. Results showed that moisture content, aw, AA (ABTS•+ and DPPH•), and polyunsaturated fatty acids (PUFAs) were reduced with the most severe roasting treatment. While citric, isobutyric, maltoheptaose and maltotriose content was increased. HydroSOStainable almonds had significantly higher content of AA, TPC, organic acids, sugars, PUFAs and total fatty acids than control almonds; this tendency was present at 170 °C, but not at 190 °C. Consequently, 170 °C during 10 min was the recommended roasting conditions for the hydroSOStainable almonds., This research was funded by the Spanish Government [Ministerio de Ciencia e Innovacion (MCI) and Agencia Estatal de Investigacion (AEI)], through a coordinated research project (hydroSOS) including the Universidad Miguel Hernández de Elche (AGL 2016-75794-C4-1-R, Productos hidroSOStenibles: identificación de debilidades y fortalezas, optimización del procesado, creación de marca propia, y estudio de su aceptación en el mercado europeo, hydroSOS foods) and the Universidad de Sevilla (AGL 2016-75794-C4-4-R); these projects have been also funded by Fondo Europeo de Desarrollo Regional (FEDER) “Una manera de hacer Europa”, (MCI/AEI/FEDER, UE). The author M. Cano-Lamadrid was funded by the Formación de Profesorado Universitario (FPU) grant from the Spanish Ministry of Education (FPU15/02158).

9 páginas.- 11 tablas.- 43 referencias, Sustainability is a feature that most companies adopt in order to improve their profits, even when their activity is not sustainable or the definition in their sector is not clear. This concept actually relates to the management of natural resources. Agriculture, and particularly irrigation scheduling, is strongly linked to a sustainable management; however, it is not clear what defines a sustainable management. Several efforts have been made to improve the conservation of water resources, but most of them have not involved growers at the orchard level; and consequently, they have lost their opportunity to create a real improvement in terms of sustainability. The aim of this work was to design a “hydroSOStainable index” (or “hydroSOS index”) that evaluates different aspects at orchard level to improve the sustainability of the water resources. The hydroSOS index considers 16 indicators grouped in 4 areas: (i) hydraulic indicators, (ii) horticultural indicators not related to irrigation scheduling, (iii) horticultural indicators related to the moment when deficit irrigation is applied (when?), and (iv) horticultural indicators related to the way deficit irrigation is applied (how?). Each indicator provides different marks or scores, and their sum allows classifying orchard management into four labels. The weight of each indicator and each group is not in itself enough to obtain a maximum label. Groups allow to easily identify the main limitations for the orchard to achieve a sustainable irrigation management. This index was used to evaluate water management of two cases of study. © 2019 Elsevier B.V., This research was supported by the Agencia Española de Investigación (AEI) and the Fondo Europeo de Desarrollo (FEDER) projects AGL2013-45922-C2-1-R and AGL2016-75794-C4-4-R . It also received the financial support of the Galpagro company (Fundación para la investigación de la Universidad de Sevilla project PRJ201702989 ).

16 páginas.- 2 figuras.- 5 tablas.- 56 referencias, The influence of full irrigation, double-regulated (RDI) and sustained deficit irrigation (SDI) treatments on almond quality was assessed by analyzing different parameters: sugars, organic acids, antioxidant activity, total phenolic content (TPC), and volatile compounds. Almond quality studies for plants submitted to water stress are scarce, and it is essential to understand the biochemical responses of plants to water stress in maintaining fruit yield and quality. Citric acid, sucrose, antioxidant activity, and TPC were not affected by the application of studied deficit irrigation strategies (DI). An increase in malic acid and a decrease in glucose was observed for stressed samples (T3 and T4), while a higher number of total volatiles compounds was found for moderate RDI (T2). Using deficit irrigation strategies, the almond yield and quality was not changed, and in fact, some parameters, such as glucose and key volatile compounds, slightly increased under moderate RDI. This finding might encourage farmers to implement these strategies and contribute to sustainable agriculture. © 2019 by the authors., The study has been funded (Spanish Ministry of Economy, Industry and Competitiveness) through a coordinated research project (hydroSOS mark), including the Universidad Miguel Hernández de Elche (AGL2016-75794-C4-1-R, hydroSOS foods) and the Universidad de Sevilla (AGL2016-75794-C4-4-R) (AEI/FEDER, UE). Marina Cano-Lamadrid was funded by a Formación de Profesorado Universitario (FPU) grant from the Spanish Ministry of Education (FPU15/02158).

The use of deficit irrigation techniques on olive orchards is the main trend aiming to optimize water savings while improving functional and sensory characteristics of oils from trees under deficit irrigation techniques. The brand hydroSOStainable has been defined for crops produced under water restriction conditions. HydroSOStainable olive oils obtained under two new regulated deficit irrigation and one sustained deficit irrigation treatments in &ldquo, Arbequina&rdquo, olive trees were evaluated by analyzing quality parameters, antioxidant activity, total phenol content, fatty acid profile, volatile compounds, and sensory descriptors. Results showed that some of these irrigation strategies improved the phenol content at &ldquo, moderate&rdquo, stress levels, slightly enriched the fatty acid profile (~3.5% increased oleic acid and simultaneously decreased saturated fatty acids), and increased some key volatile compounds and also several key sensory attributes. Therefore, hydroSOStainable olive oil may be more attractive to consumers as it is environmentally friendly, has a higher content of several bioactive compounds, and has improved sensory characteristics as compared to control (fully irrigated) oils.

7 páginas.- 3 figuras.- 6 tablas- 49 referencias, Water scarcity is considered one of the biggest global risks worldwide, not only because affects every continent but mostly because it can have dramatic impact in a long term. Deficit irrigation strategies can help in coping with this water scarcity and optimizing the water efficiency. Both regulated deficit irrigation (RDI) in moderate and severe levels and sustained deficit irrigation (SDI) were applied in almond nut crop within this study and quality parameters of obtained fruits were analyzed. Almost all morphological and physicochemical parameters were not affected by the water stress. However, statistically significant differences among treatments were observed for the fat content, the highest value being reached by moderate RDI treatment. Besides, differences were also found for total organic acids content, calcium, potassium, manganese and for six fatty acids (myristic, palmitic, margaric, cis-heptadecenoic, cis-vaccenic, and arachidic acids) content. According to experimental findings, it can be concluded that irrigation strategies do not affect almond fruit quality; being possible to increase the final quality of nuts, when moderate RDI is applied., The study has been funded (Spanish Ministry of Economy, Industryand Competitiveness) through a coordinated research project(hydroSOSmark) including the Universidad Miguel Hernández de Elche (AGL2016-75794-C4-1-R,hydroSOSfoods) and the Universidad deSevilla (AGL2016-75794-C4-4-R). Marina Cano-Lamadrid was fundedby a FPU grant from the Spanish Ministry of Education (FPU15/02158)

Consumers look for unique wines, offering pleasant experiences. Wine producers need to open new markets and are targeting countries with fewer traditions in drinking red and complex wines, such as Poland, Russia and Germany. The use of less popular aging vessels (e.g., clay-tinajas) will help in creating unique wines. The aim of this study was to evaluate the effect of the aging vessel on the volatile and sensory profiles and consumer acceptance of red wine in Spain and Poland (model of potential new markets). Three wines were studied: (i)&nbsp, wine A, aged in a clay-tinaja with non-permeable coating), (ii)&nbsp, wine B, aged in clay-tinaja without coating, and (iii)&nbsp, wine C, aged in oak barrels (control). The key families in the volatile profiles were esters (wines B and C) and organic acids and terpenes (wine A). Wine A was described as sour and bitter, wine B had a distinctive mineral note, and wine C had a complex profile with typical wood notes. Finally, wines C and A were the preferred ones for Spanish and Polish consumers, respectively. Clay-tinaja&nbsp, wine A can be a good option to introduce clay-tinaja wines in Polish and similar markets because it is a unique product and fulfills the sensory demands/habits of Polish consumers.

14 páginas.-- 2 figuras.-- 3 tablas.-- 39 referencias, Fresh water availability is considered highly risky because it is a finite resource, and a deficiency in water leads to numerous economic and environmental issues. Agriculture is one of the main consumers of fresh water in practices such as irrigation and fertilization. In this context, the main objectives of this study were (i) to determine the descriptive sensory profiles of four almond types grown using different irrigation strategies and (ii) to study their acceptance in a cross-cultural study (Romania and Spain). Consumers' willingness to pay for hydroSOS almonds was also evaluated. The four irrigation strategies evaluated were a control sample, two samples grown under regulated deficit irrigation strategies (RDI), and a sample grown under a sustained deficit irrigation strategy (SDI). The main conclusion was that neither descriptive nor affective sensory results showed significant differences among treatments. These findings should encourage farmers to reduce their water usage by demonstrating that sensory quality was not significantly affected by any of the studied treatments, compared to the control. Regarding willingness to pay, both Spanish and Romanian consumers were willing to pay a higher price for the hydroSOS almonds., The study has been funded (Spanish Ministry of Economy, Industry, and Competitiveness) through a coordinated research project (hydroSOS) including the Universidad Miguel Hernández de Elche (AGL2016-75794-C4-1-R, hydroSOS foods) and the Universidad de Sevilla (AGL2016-75794-C4-4-R). Marina Cano-Lamadrid was funded by a FPU grant from the Spanish Ministry of Education (FPU15/02158).

8 páginas.-- 6 tablas.-- 30 referencias, Background: Three treatments of regulated deficit irrigation (RDI) were assayed on olive trees for table olive production. RDI provides hydroSOStainable crops. The effect of RDI treatments on the quality of raw and table olives was determined based on their: weight, pit weight, fruit/pit ratio, size, texture, colour, mineral content, antioxidant activity, total phenol content and organic acid and sugar profile. Results: HydroSOStainable olives showed the most attractive shape and colour: highest fruit weight, roundest fruit, hardest texture and a lightest and greenest colour than control olives. Minerals, antioxidants, phenols and organic acids and sugars of hydroSOStainable olives were similar to control olives. After processing to table olives, calcium, potassium, antioxidants and phenols contents decreased, whereas sugars and organic acids profiles changed in both types of olives. Conclusions: HydroSOStainable table olives offer environmental and quality advantages over control olives given the reduced use of fresh water and favourable morphological traits, which are more attractive for consumers. © 2018 Society of Chemical Industry., This research was supported by the Spanish Ministerio de Ciencia e Innovación (MICINN), projects AGL2016-75794-C4-4-R and AGL2016-75794-C4-1-R.