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

Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality.

Abstract Ultrasound technology was employed to test its action on the extraction of olive oil at the industrial scale. Because of its mechanical effects, ultrasound waves were applied to the olive paste, between the crushing and malaxing operations. Comparative experiments were performed between traditional extraction processes and the innovative extraction process, with the addition of the ultrasound treatment. Different levels of pressure were tested on olive paste, using four different olive cultivars. Pressure level played an important role in olive oil extractability. When ultrasound was subjected to olive paste with a pressure of about 3.5 bar, there was a significant increase of extractability compared to the traditional process. On the other hand, there was no significant effect between ultrasound treatment and traditional technology on extractability when ultrasound at a pressure level of 1.7 bar was used

Artificial Neural Networks and Entropy-based Methods to Determine Pressure Distribution in Water Distribution Systems

AbstractPressure determination in water distribution systems (WDS) is important because it generally drives the operational actions for leakage and failure management, backwater intrusion and demand control. This determination would ideally be done through pressure monitoring at every junction in the distribution system. However, due to limited resources, it is only possible to monitor at a limited number of nodes. To this end, this work explores the use of an Artificial Neural Network (ANN) to estimate pressure distributions in a WDS using the available data at the monitoring nodes as inputs. The optimal subset of monitoring nodes are chosen through an entropy-based method. Finally, pressure values are compared to synthetic pressure measures estimated through a hydraulic model

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

Effects of in vitro digestion on the antioxidant activity of three phenolic extracts from olive mill wastewaters

The aim of this study was to assess the impact of in vitro digestion on the antioxidant activity of three extracts rich in phenols (two purified organic extracts (A20, A21) and one powdered extract stabilized with maltodextrins (SP)) obtained from olive mill wastewaters (OMWW). The content and composition of phenols and antioxidant activity was determined before and after in vitro digestion. The phenol content of the A20 and A21 samples were higher (>75%) than that of the SP sample before in vitro digestion. After the entire in vitro digestion, 89.3, 76.9, and 50% loss of phenols was found in A20, A21 and SP, respectively. ABTS•+ and ORAC values decreased during in vitro digestion of A20 and A21 samples, while they remained almost constant in SP. IC50 increased during digestion of A20 and A21, evidencing a loss of antioxidant capacity after the intestinal phase; an opposite IC50 trend was noted in SP, confirming the protective role of maltodextrins. For these reasons, SP represents a promising formulation to be used in the food field

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

Evaluation of a multisensorial system for a rapid preliminary screening of the olive oil chemical compounds in an industrial process

In this study, a sensory system, named BIONOTE, based on gas and liquid analyses was used to analyse the headspace of olive oil samples obtained at the end of the extraction process for a preliminary screening of the volatile and phenolic compounds. Olive oil samples were obtained using different olive paste conditioning systems, including microwave and megasound machines at different processing time. The same olives batch was used for the entire test. BIONOTE showed the ability to discriminate between 64 virgin olive oils originated from different technologies or by using different process parameters, as demonstrated by the partial least square discriminant analysis (PLS-DA) models calculated. The percentage of correct classification in different conditions are in a range from 92.19% to 100%. In addition, the research shown that the multisensorial system can provide a preliminary estimation of some volatile and phenolic compounds concentrations detected by laboratory analysis. Data analysis has been performed using multivariate data analysis techniques: PLS-DA cross validation via leave one out criterion. Future perspectives are to further develop BIONOTE in order to increase the number of detected chemical compounds and finally to include the mathematical models obtained in the BIONOTE microcontroller for a rapid chemical characterization of olive oil in the mill