Growing higher quality apricots that are more sustainable, and resilient to climate change, is the aim of a team of researchers in Spain.

Their wide-ranging research not only accurately analyses the water needs of fruit trees in the field, it also explores consumer perceptions of fruit and includes laboratory analysis of produce. Financed by Next Generation EU funds, the initiative will contribute to the sustainability of apricot cultivation and add value to this health-giving fruit, typical of the Mediterranean region.

Apricots (Prunus armeniaca) are common in the Mediterranean basin because of the favourable climate that and there are several major producers are in this area. Turkey, the world's leading producer, with output exceeding 800,000 tons, while Spain, ranking eighth, produces almost 115,000 tons. However, lack of rainfall and overexploitation of water resources has led to water scarcity in the Mediterranean basin, posing a threat to the viability of this cultivation.

The purpose of the HidroSOStoneFruit project, led by researchers from the Miguel Hernández University of Elche (UMH) in Alicante, is to develop strategies to secure the future of apricot cultivation.

"We need to optimise the use of water for irrigation," says Francisca Hernández García, professor of plant production at UMH and co-leader of the project.

The scarcity of water resources necessitates the development of precision tools and strategies to ensure the competitiveness and sustainability of the agricultural sector. In this scenario, the UMH project focuses on studying and optimising the water needs of apricot cultivation, with the goal of reducing the water footprint of apricots, while improving the functional quality of the fruits.

"This would entail apricots being cultivated with less water but providing more nutrients and appealing to consumers," explains the researcher.

There are key moments in a plant's life where excess or deficiency in irrigation influences the composition of its fruits. These phases are called phenological moments and include embryogenic development, sprouting, flowering, fruit set, and ripening.

According to researchers at the Institute of Agri-food & Agro-environmental Research & Innovation (CIAGRO-UMH), it is possible to cultivate apricots with a higher proportion of nutrients if the apricot tree is irrigated less at certain key moments.

"Water restriction stress generates secondary metabolites that can promote the functional properties of the fruit," says Hernández García, who has dedicated years of research to optimising fruit tree cultivation.

The scientific evidence generated by the HidroSOStoneFruit project is expected to advance production of higher quality pitted fruits that benefit health.

"The antioxidant capacity of the fruit is essential both in the market and for maintaining a healthy diet," adds Antonio José Signes Pastor, UMH researcher and co-leader of the project, an expert in food chemistry and food safety.

Fruit with higher antioxidant capacity can positively contribute to health by helping prevent chronic diseases and slowing cellular ageing. Additionally, potent natural antioxidants and phenols protect the fruit against oxidative stress, extending its shelf-life.

Regarding other sensory properties of the fruit, the researchers are analysing organic acids formed due to metabolic processes in the fruit cells. The most common organic acids in fruit include citric acid, malic acid, tartaric acid, oxalic acid, and ascorbic acid (vitamin C).

These acids provide a characteristic acidic or sour taste to the fruit and play an essential role in determining its flavour profile. Additionally, they can act as natural preservatives, extending the fruit's shelf-life by inhibiting the growth of microorganisms. They can also influence the texture and firmness of the fruit, as well as its colour and ability to resist diseases.

Ultimately, the researchers aim to implement sustainable practices in apricot cultivation, enhancing environmental awareness and promoting eco-friendly methods in the process. Not only reducing use of water for irrigation, but producing fruit with a longer shelf life, which will contribute to reducing food waste.

In the longer term, the researchers expect to be able to apply the results to other fruit trees and contribute more widely to the conservation of water resources in the Mediterranean region.