Low environmental impact strategies for the control of Botrytis cinerea and Plasmopara viticola of grapes

RIASSUNTO Strategie a basso impatto ambientale per il controllo di Botrytis cinerea e Plasmopara viticola su vite Lo scopo della tesi è stato quello di valutare strategie a basso impatto ambientale per il controllo di Botrytis cinerea e Plasmopara viticola. Dopo la raccolta l’uva da tavola va incontro a marciumi causati da funghi fitopatogeni, e in particolare B. cinerea. Per questo motivo, in agricoltura convenzionale, l’uva da tavola è ripetutamente trattata con fungicidi durante tutta la stagione. I trattamenti postraccolta con oli essenziali e la conservazione in condizione ipobarica sono alternative all'uso dei fungicidi di sintesi e sono preferite dai consumatori per il loro basso impatto sulla salute umana e sull'ambiente. Lo scopo di questo lavoro è stato quello di verificare l'efficacia di vapori di oli essenziali di Rosmarinus officinalis, Mentha piperita, e Thymus vulgaris nel ridurre i marciumi postraccolta su uva da tavola conservata per 24 ore sia a pressione atmosferica, sia in ambiente ipobarico. I trattamenti con vapori di olio essenziale di rosmarino, a pressione atmosferica o in ambiente ipobarico, hanno ridotto sia la diffusione sia l’indice di McKinney della muffa grigia, mentre i vapori di olio essenziale di menta sono stati efficaci nel ridurre la muffa grigia solo in ambiente ipobarico. La peronospora della vite è una delle più gravi malattie fungine della coltura. In seguito alle limitazioni nell'utilizzo di prodotti a base di rame in agricoltura biologica imposti dalla UE, composti alternativi sono sempre più richiesti per la protezione delle piante. Una prova di campo di due anni è stata condotta per verificare l'efficacia di diversi composti naturali nel ridurre i sintomi di peronospora. Il chitosano ha dimostrato di essere il composto più efficace, assicurando una buona protezione della vite, in condizioni di bassa ed elevata pressione della malattia. Inoltre, si è dimostrato capace di limitare il vigore vegetativo delle piante, un fattore chiave per ottenere produzioni di qualità. Un’altra prova di campo di due anni è stata svolta per valutare l’efficacia di prodotti commerciali a dosi ridotte di rame per il controllo della peronospora della vite. Nel primo anno, caratterizzato da bassa pressione della malattia, Bordoflow ha determinato la più bassa diffusione dei sintomi di peronospora sulle foglie, mentre sui grappoli Coprantol Hi Bio ha dato il più basso valore di diffusione della malattia. Nel secondo anno, caratterizzato da alta pressione della malattia, Bordoflow ha garantito di nuovo la migliore protezione sulle foglie, mentre su grappoli Heliocuivre ha fatto registrare i migliori risultati nella protezione da peronospora. I dati ottenuti confrontando le diverse cultivar confermano la cv. Pecorino come la meno suscettibile alla peronospora della vite. La Direttiva 128/2009 ha reso obbligatoria l'applicazione della difesa integrata in tutti i paesi UE a partire dal 1 gennaio 2014, e considerando la tossicità del rame verso le piante, gli animali ed il suo accumulo nei terreni, il ricorso ad alternative a basso impatto ambientale può aiutare a ridurre, se non sostituire, l'utilizzo di rame e fungicidi di sintesi.ABSTRACT The aim of the thesis was to evaluate low environmental impact strategies against Botrytis cinerea and Plasmopara viticola. After harvest table grapes easily undergoes to fungal spoilage, mainly caused by B. cinerea. For this reason, in conventional agriculture, table grapes are repeatedly treated with fungicides during the season. Postharvest treatments with essential oils or storage at hypobaric conditions are alternatives to the use of synthetic fungicides that are welcome by consumers for their low impact on human health and the environment. The aim of this work was to test the effectiveness of exposure of table grapes to vapors of essential oils of Rosmarinus officinalis, Mentha piperita, and Thymus vulgaris in reducing postharvest decay of table grapes stored for 24 h either at atmospheric or hypobaric pressure. Treatments with vapors of rosemary essential oils at atmospheric or hypobaric pressure reduced the incidence and the McKinney’s Index of table grapes postharvest decay compared to the control, while essential oil of mint was effective in reducing decay only when applied at hypobaric pressure. Grapevine downy mildew (GDM) is one of the most serious diseases of grapevines. After the limitations in the use of copper-based products in organic agriculture imposed by the EU, alternative compounds are increasingly required for grapevine protection. A two-year field trial was carried out to assess the effectiveness of several natural compounds, applied as foliar sprays, in reducing GDM symptoms. Among alternatives to copper, chitosan proved to be the most effective compound, showing a good protection, under condition of both low and high disease pressure. Furthermore, it was able to contain the vegetative vigour of grapevines, a key factor to obtain high quality productions. Another two-year field trial was carried out to evaluate the control of GDM using formulations at reduced dose of copper on different cultivars and in different locations. In the first year, under low disease pressure, Bordoflow resulted in the lowest GDM incidence on leaves, while Coprantol Hi Bio in the lowest GDM incidence on grape bunches. In the second year, with higher disease pressure, Bordoflow confirmed the best protection against GDM on leaves, while on grape bunches Heliocuivre provided the best GDM protection. The data obtained by this experiment confirm that the cv. Pecorino is the least susceptible variety to GDM. Directive 128/2009 has made mandatory the application of IPM in the EU countries from January 1st, 2014, and aware of the toxic effects of copper on plants, animals and of accumulation in the soil, the use of safer alternatives could help to reduce, and at times replace, the applications of copper and synthetic fungicides

Valutazioni economiche dei processi estrattivi e di valorizzazione dei reflui oleari.

The technological innovations of the project VALOROLIO act as an integrated package of interventions at the system load of extra virgin olive oil extraction and treatment processes of all products with a view to their economic value. The pitting of the olives allows a substantial modification of the extraction process with the production of new products, almond and peanut, as well as the modification of the quali-quantitative traditional products (virgin olive residues pitted, vegetation waters rich in polyphenols) which guarantee pet food uses and pharmaceutical. The economic unit in the course of the project assessed the economic effects of innovation on the entire supply chain by identifying the critical points is that the business opportunities. Here, the limited space available, will be presented the microeconomic analysis documenting the opportunities offered by technological innovation

Valutazioni economiche dei processi estrattivi e di valorizzazione dei reflui oleari.

The technological innovations of the project VALOROLIO act as an integrated package of interventions at the system load of extra virgin olive oil extraction and treatment processes of all products with a view to their economic value. The pitting of the olives allows a substantial modification of the extraction process with the production of new products, almond and peanut, as well as the modification of the quali-quantitative traditional products (virgin olive residues pitted, vegetation waters rich in polyphenols) which guarantee pet food uses and pharmaceutical. The economic unit in the course of the project assessed the economic effects of innovation on the entire supply chain by identifying the critical points is that the business opportunities. Here, the limited space available, will be presented the microeconomic analysis documenting the opportunities offered by technological innovation

In vitro modulatory effects of colonic microflora by olive oil iridoids.

The Mediterranean diet, rich in fruits, vegetables, and grains as well as olive oil and olives, has been associated with a lower risk of coronary heart disease and cancer. The beneficial role of olive oil has been related to its fatty acid composition and the presence of phenolic compounds. The present research aimed to study the biological activity of some olive oil iridoids, such as hydroxytyrosol and tyrosol, as microbial inhibitors and their in vitro effects on modulation of human intestinal microflora. Among the tested strains, Bifidobacterium longum , Lactobacillus salivarius , and Bacteroides vulgatus showed the highest sensitivity to the tested compounds; however, the inhibitory effect of iridoids seemed to be more effective when a mix of olive oil iridoids, instead of pure hydroxytyrosol, was used. The fermentation experiments showed that olive oil iridoids modulate the intestinal microflora, leading to a higher production of total short chain fatty acids and in particular of butyrate. These are important conditions well known to be associated with a protective effect against colon cancer development. Key words: olive oil iridoids, hydroxytyrosol, intestinal microflora, semi-continuous culture syste

1H–NMR fingerprinting and supervised pattern recognition to evaluate the stability of virgin olive oil during storage

Metabolomic fingerprinting of virgin olive oil (VOO) by 1H NMR spectroscopy was used to study its stability during storage simulating normal shelf life conditions during its commercialization. A representative set of VOOs covering the full range of possible chemical compositions were exposed to light (500 lux for 12 h/day) at 25 °C for 12 months or stored in the dark at 25 °C, 30 °C and 35 °C for 24 months. Multivariate data analysis of the 1H NMR spectra of the oil samples provided classification models to evaluate VOO freshness and to verify the light exposure of the VOO during storage, as well as regression models to determine VOO storage time and tentatively the best before date of a fresh VOO. These predictive models disclosed the chemical compounds responsible for the compositional changes in VOO due to hydrolytic and oxidative degradation taking place during its storage, and confirmed that light and increasing temperature enhance these processes. The presence of characteristic resonances of hydroperoxides (primary oxidation products) and the decrease of 1H signals assigned to phenolic compounds, mainly secoiridoid derivatives, and other minor compounds such as fatty acids, squalene and native (E)-2-hexenal present in fresh VOO revealed its oxidative degradation. Further, the emergence of low intensity 1H signals of saturated aldehydes meant that the secondary oxidation process has started at a low rate and yield. Moreover, the decrease of the 1H signals of triacylglycerides and sn-1,2-diacylglycerides, and the increase of sn-1,3-diacylglycerides indicated that hydrolytic degradation of VOO and diacylglyceride isomerisation was occurring. 1H NMR fingerprint of VOO together with pattern recognition techniques afford relevant information to assess the quality of VOOs taking into consideration legal, sensory and health-promoting aspects.Fil: Alonso Salces, Rosa Maria. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Gallo, Blanca. Universidad del País Vasco; EspañaFil: Collado, María Isabel. Universidad del País Vasco; EspañaFil: Sasía Arriba, Andrea. Universidad del País Vasco; EspañaFil: Viacava, Gabriela Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: García González, Diego Luis. Universidad Pablo de Olavide; EspañaFil: Gallina Toschi, Tullia. Universidad de Bologna; ItaliaFil: Servili, Maurizio. Università di Perugia; ItaliaFil: Berrueta, Luis Ángel. Universidad del País Vasco; Españ

1H–NMR fingerprinting and supervised pattern recognition to evaluate the stability of virgin olive oil during storage

Metabolomic fingerprinting of virgin olive oil (VOO) by 1H NMR spectroscopy was used to study its stability during storage simulating normal shelf life conditions during its commercialization. A representative set of VOOs covering the full range of possible chemical compositions were exposed to light (500 lux for 12 h/day) at 25 °C for 12 months or stored in the dark at 25 °C, 30 °C and 35 °C for 24 months. Multivariate data analysis of the 1H NMR spectra of the oil samples provided classification models to evaluate VOO freshness and to verify the light exposure of the VOO during storage, as well as regression models to determine VOO storage time and tentatively the best before date of a fresh VOO. These predictive models disclosed the chemical compounds responsible for the compositional changes in VOO due to hydrolytic and oxidative degradation taking place during its storage, and confirmed that light and increasing temperature enhance these processes. The presence of characteristic resonances of hydroperoxides (primary oxidation products) and the decrease of 1H signals assigned to phenolic compounds, mainly secoiridoid derivatives, and other minor compounds such as fatty acids, squalene and native (E)-2-hexenal present in fresh VOO revealed its oxidative degradation. Further, the emergence of low intensity 1H signals of saturated aldehydes meant that the secondary oxidation process has started at a low rate and yield. Moreover, the decrease of the 1H signals of triacylglycerides and sn-1,2-diacylglycerides, and the increase of sn-1,3-diacylglycerides indicated that hydrolytic degradation of VOO and diacylglyceride isomerisation was occurring. 1H NMR fingerprint of VOO together with pattern recognition techniques afford relevant information to assess the quality of VOOs taking into consideration legal, sensory and health-promoting aspects.This work was supported by the European Commission within the Horizon 2020 Programme [grant agreement No. 635690, 2014–2020], and developed in the framework of the project OLEUM “Advanced solutions for assuring authenticity and quality of olive oil at global scale”. The information contained in this article reflects the authors’views; the European Commission is not liable for any use of the information contained herein

A hypothetical correlation between hyaluronic acid gel and development of cutaneous metaplastic synovial cyst

Thousands of patients receive hyaluronic acid filler injections, and the effects are generally considered acceptable. The acid rarely causes cutaneous reactions, which are only occasionally reported in the literature

Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage

Considering that many plant-derived substances show antioxidant and antimicrobial properties, natural antioxidant administered through feed in livestock animals could increase the shelf life of meat and meat products. The aim of this work was to study the effect of olive oil by-products on chicken meat lipid and protein oxidation and oxidative stability during storage. Two hundred and ninety-seven 22-day-old fast growing (Ross 308) female chicks were randomly assigned to three experimental grower-finisher diets: i) a basal control diet (CTR), ii) CTR diet supplemented with a low dosage (4.8%) of olive mill wastewater extract (L-OW) and iii) CTR diet supplemented with a high dosage (9.9%) of olive mill wastewater extract (H-OW). Breast meat of animals belonging to each experimental group was sliced, overwrapped with oxygen-permeable packaging and analysed at three different storage times (zero, three and seven days). At the three sampling times considered, for all samples, colour coordinates (a*), saturation index, Hue angle, peroxide value, thiobarbituric reactive substance, carbonyl assay and the oxygen radical absorbance capacity determinations were performed. No differences in colour were detected among the groups in all the sampling times considered. In conclusion, the supplementation of chicken diet with olive mill wastewater extract (OW) affected oxidation of meat, retarding lipid and protein oxidation and improving antioxidant activity during storage