EFFECTS OF TWO ROOTSTOCKS (PISTACIA VERA L. AND PISTACIA ATLANTICA DESF.) ON THE YIELD, MORPHOLOGY, CHEMICAL COMPOSITION, AND FUNCTIONAL PROPERTIES OF TWO PISTACHIO VARIETIES (“MATEUR” AND “ACHOURY”)

Abstract

The low diversification of rootstocks can be a problem in reducing the adaptation of pistachio to the Tunisian climatic and soil conditions. Nowadays, the most used rootstock is Pistacia vera; however, the autochthonous Pistacia atlantica could be a good alternative. The aim of this work was to study the effect of two different rootstocks Pistacia vera and Pistacia atlantica on the quality and functionality of two pistachio cultivars (the local variety “Mateur” and the Syrian one “Achoury”). The different parameters studied were: morphological (size, weight), chemical (minerals and fatty acids) and functional (total phenolic content, and antioxidant activity: ABTS+, DPPH•, and FRAP). The pistachios are a good source of minerals (especially Ca and K 19.9 and 9.8 g kg-1, respectively, and Fe 54.5 mg kg-1), polyunsaturated fatty acids (oleic and linoleic acids), and phenolic compounds (16.0 g GAE kg-1). The combination P. atlantica and variety “Mateur” led to proper values of tree yield, nut dehiscence, morphology (length and width), and oleic acid content. Thus, it can be concluded that the use of the local rootstock P. atlantica led to promising results and can be a good option due to its higher adaptation to the local climatic and soil conditions.