Vpliv rabe tal na dinamiko fosforja v tleh golfišč

<p class="auto-style17">Although, it is usually considered that P applied in fertilizers is taken up by crops or immobilized in the soil, and therefore P losses from agro systems is negligible; recent research indicates that significant P leaching out of the root zone, can occur where certain combinations of land use practice, soil properties and climate condition exist. Therefore special attention was given to dynamics of total P (TP) and plant available P in golf course soils. A field study was carried out to assess how different environmental condition and management practices affect dynamics of TP and plant available P in soil. The proportions of plant available P and TP in the golf rough significantly correlated with precipitation. Since no relationship between precipitation and the P dynamics in soil on the greens and fairways was observed.</p

Deficitni princip namakanja oljčnih nasadov v Slovenski Istri

The olive tree has anatomical-morphological and physiological adaptations which enable it to cope well with dry conditions and water deficits. However, if water shortage occurs during the development phases (shoot growth, flower bud development, bloom, fruit set, cell division and enlargement and oil accumulation), which are the most susceptible to stress, it can also have a negative effect on the growth and productivity of olive trees. The Slovenian Istria is facing with increased risk of drought. Due to increased occurrence and intensity of agricultural droughts controlled deficit irrigation will become an inevitable element of agricultural practice in Slovene Istria.</span

Selective Methods to Investigate Authenticity and Geographical Origin of Mediterranean Food Products

The Mediterranean diet is promoted as one of the healthiest and closely linked to socioecological practices, knowledge and traditions, promoting sustainable food production, and linking geographical origin with food quality and ecosystem services. Consumer adherence to this dietary pattern drives increased consumption of authentic “premium” foods, such as Iberian pig meat and dry-cured ham from Portugal and Spain, argan oil from Morocco, “Djebel” lamb from Tunisia and truffles from Italy and Slovenia, i.e., food products that respond to current ethical, environmental and socially sustainable demands. Geographical indication and appellation of origin can increase traditional food products competitiveness, but the high-value recognition of these products can also lead to economically motivated product adulteration. It is therefore imperative to protect the high added value of these unique food products by ensuring their quality, authenticity, provenance and sustainable production systems. In this review, we provide a critical evaluation of the analytical methods that are currently used for the determination of provenance and authenticity of these Mediterranean products as well as possible strategies for improving the throughput and affordability of the methods discussed.info:eu-repo/semantics/publishedVersio

The effect of olive fruit fly Bactrocera oleae (Rossi) infestation on certain chemical parameters of produced olive oils

Olives affected by active and damaging infestation (olive fruit fly Bactrocera oleae (Rossi)) were assayed for their chemical composition. Biophenols were determined by HPLC, sterols, triterpenic dialcohols, and fatty acids by gas chromatography analysis. The acquired data were statistically analyzed. Oils produced from %Istrska belica% fruit affected by active infestation compared to the oils made from fruit affected by damaging infestation showed higher amounts of total oleuropein biofenols (377.3 versus (vs.) 106.6 mg/kg), total biophenols (755 vs. 377 mg/kg), lignans (85.3 vs. 32.9mg/kg), the dialdehydic formof decarboxymethyl oleuropein aglycone (DMO-AgldA) (148.3 vs. 49.0 mg/kg), its oxidized form (DMO-Agl-dA)ox (35.2 vs. 8.5 mg/kg), the dialdehydic form of oleuropein aglycone (O-Agl-dA) (61.1 vs. 8.0 mg/kg), the dialdehydic form of ligstroside aglycone (L-Agl-dA) (63.5 vs. 28.0 mg/kg), the aldehydic form of oleuropein aglycone (O-Agl-A) (40.6 vs. 8.4 mg/kg), and lower amounts of tyrosol (Tyr) (6.0 vs. 13. 9 mg/kg) and the aldehydic form of ligstroside aglycone (L-Agl-A) (13.8 vs. 40.3 mg/kg). Higher values of stigmasterol (2.99%) and lower values of campesterol (2.25%) were determined in oils affected by damaging infestationan increase in triterpenic dialcohols was also observed (3.04% for damaging and 1.62% for active infestation). Oils affected by damaging infestation, compared to active infestation, showed lower amounts of oleic acid (73.89 vs. 75.15%) and higher amounts of myristic (0.013 vs. 0.011%), linoleic (7.27 vs. 6.48%), and linolenic (0.74 vs. 0.61%) acids