International Congress BIOLOGICAL PRODUCTS - Gruppo di ...

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La necessità di dover ridurre i dosaggi di rame per ettaro, ha spinto vari Organismi regionali o affini, che si occupano di AB, a fare numerose prove con formulazioni o tecniche nuove. Negli ultimi due-tre anni anche i Peptiram sono stati inseriti in tali programmi e generalmente i risultati sono stati tra i più soddisfacenti. Nel corso di questa ultima annata, dopo la registrazione dei due prodotti, sono state impostate anche numerose prove dimostrative su varie colture. L'impiego dei due Peptiram, inoltre, è del tutto soddisfacente anche sul piano igienico-tossicolgico, in quanto analisi dei residui di rame su vite e pomodoro hanno evidenziato valori non diversi dai testimoni (Figura 2). Ciò potrebbe essere particolarmente interessante per i produttori biologici di vini passiti, ove, in qualche caso, si sfiorano i livelli residuali massimi. Residui Cu , mg/kg 3 1,5 0 0,91 2,16 Controllo Peptiram 5 6 kg/ha 1,42 Peptiram 7 1,5 kg/ha Figura 2: Residui di Cu (mgKg -1 ) da prove ed analisi secondo le BPL. 118 UVA POMODORO 0,72 Controllo Peptiram 5 300 g/100L 0,82 0,84 Peptiram 7 100 g/100L PDF creato con FinePrint pdfFactory versione dimostrativa http://www.secom.re.it/fineprint
23 CHARACTERIZATION OF ORGANIC VIRGIN OLIVE OILS FROM CORATINA CULTIVAR E. Perri, N. Lombardo, I. Muzzalupo, E. Urso, M. Pellegrino Istituto Sperimentale per l’Olivicoltura C.da Li Rocchi, 87036 Rende (CS), Italy eperri@libero.it G. Sindona, C. Benincasa Dipartimento di Chimica Università della Calabria I-87030 Arcavacata di Rende (CS), Italy 119 C. Cavallo Regione Puglia I.P.A., Brindisi, Italy Introduction In spite of the growing interest in organically cultivated olive grove and organic olive oil in European and international markets, there are very few reports on the qualitative, nutritional and organoleptic characteristics of these products (Gutierrez et al., 1999; Perri et al., 1999; Perri et al., 2001; Perri et al., 2002). Recently, a research project dealing with the “Characterisation of olive oils from the South of Italy obtained by organic farming systems” has been co-funded by the EU and the Italian Ministry of Agriculture (B07 Project, Multiregional Operational Programme, 2 Measure). The principal aim of this research project was to classify and characterise the nutritional and organoleptic quality of organic olive oils and to compare the quality of organic olive oil of important Italian cultivars from selected producing areas to conventional and/or integrated olive oils from the same cultivars and areas. This paper presents some results of the second year of activity in Apulia of the above research project. Materials and methods Plant material. In 2000, triplicate samples of organically and integrated cultivated olive drupes of Coratina cv from two adjacent farms at Andria (Bari, Italy) were collected 10 days before the traditional start of harvest, in the middle of the harvest period and 10 days after the end of harvest time. To compare organically produced olive oils versus integrated olive oils the olives were handpicked from the same cultivars under comparable pedo-climatic, harvesting and productive conditions and the analytical and sensory data compared on the basis of the same stage of olive maturity monitored by Jaen index (Gutierrez et al., 1999). Work-up of plant material. Olive drupes (10 Kg) were crushed with a hammer mill and the oil was extracted by centrifugation after 20 minutes of malaxation at RT. Analytical procedures. The measurements of free acidity, fatty acid methyl esters, peroxide index, specific extinction coefficients K232 and K270, ∆k, and panel test have been determined according to the European Official Methods of Analysis (EC Regulation N. 2568/91 July, 1991). Total phenols were determined by colorimetry using the Folin-Ciocalteu reagent using caffeic acid as external standard. Oleuropein (olp) was determined in virgin olive oil extracts by tandem mass spectrometry with Atmospheric Pressure Chemical Ionization (APCI- MS/MS) under Selected Reaction Monitoring (SRM) condition (Perri et al., 1999b). Results and discussion The analytical data arising from the second year of sampling confirm the preliminary results published on the first paper (Perri et al., 2002): i) olive oil from Coratina cv. is characterised by high level of total phenols and high percentages of oleic acid in a wide range of stages of maturity of the drupes; ii) all the examined olive oil samples were ascribable to the extra virgin olive oil grade on the basis of analytical data relating to free acidity, peroxide number, specific extinction coefficients K232 and K270 , ∆k, fatty acid methyl esters, sterol and organoleptic score (panel test); iii) ecologically grown olives can produce high-quality oil thanks to the low Bactrocera oleae infestations; iv) as shown by the variance analysis (table 1), analytical and sensory data relating to organic and integrated olive oils are very similar. In fact, the only statistical significant difference observed between organic and integrated olive oils corresponding to the means of the sensory score of integrated olive oil (table 1) may be considered negligible from the quality point of view. Acknowledgements The Italian Ministry of Agriculture and European Union (Multiregional Operational Programme, Measure 2, B07 Project) supported this research work. We thank Dr. Nino Paparella, Dr. Nicola Panaro (C.I.Bi., Bari) and Drs. Edoardo and Giancarlo Ceci Ginistrelli for olive sampling, data collection on farming systems and olive grove management. We thank also Prof. Angelo Putignano and Prof. Francesco Prudentino (I.T.A.S. of Ostuni-BR) for olive oil extraction. Literature cited Gutierrez R. F., Arnaud T., Albi M., Influence of ecological cultivation on virgin olive oil quality, JAOCS, 1999, 76:617-621. PDF creato con FinePrint pdfFactory versione dimostrativa http://www.secom.re.it/fineprint
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International Congress BIOLOGICAL P
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15:40-16:20 G. Lozzia Università d
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MAIN SPEAKERS • V. Rotondo FIAO,
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Il settore oggi è regolamentato in
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target botanical synthetic sodium c
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RELIABILITY AND PROSPECTIVES FOR TH
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Vineyard Passive diffusion Spontane
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of the host, a relatively limited n
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LOZZIA G.C., RIGAMONTI I.E., 1994 -
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DIFESA DELLE COLTURE DAI PATOGENI F
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THE FUNGAL PHYTOTOXINS AND THEIR PO
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NEED FOR RESEARCH AND APPROPRIATE A
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PRESENCE OF OCHRATOXIN IN EXPERIMEN
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5. Hohler, D. (1998). Ochratoxin A
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Table 3: Pesticide treatments on
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BIOPESTICIDES: EVALUATION PROCESS F
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Xenorhabdus spp. and Photorhabdus s
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It can be reproduced in vivo at 15
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Vinson, S. B., 1975, Biochemical co
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PROTECTION OF GRAPEVINE FROM POWDER
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I MEZZI TECNICI PER L'AGRICOLTURA B
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POSTER 1. Agosteo G.E., Ambrosio M.
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31. Pietri A., Bertuzzi T., Barbier
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1 PROVE DI LOTTA ALL’OIDIO DELLO
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2 LUPINUS ALBUS, AN ANCIENT EUROPEA
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Table 1. Benzo(a)pyrene and benzo(e
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5 INSETTICIDI D’ORIGINE VEGETALE
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Tabella 2. Piretrine: composizione
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californicus (fitoseide predatore)
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7 NATURAL COMPOUNDS IN THE CONTROL
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8 METHODS FOR EVALUATION, IN CONTRO
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