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soluzione migliore sarebbe l’imballaggio del prodotto in vaschette di PP con tappo, con una incidenza di costopari a circa € 0,11 per kg di prodotto.2. Galgano F., Favati F., Di Donna V., Caruso M. (2007). Shelf-Life Monitoring Of BroccoliPacked With Different Films. Italian Journal of Food Science, 268-274.The shelf-life of broccoli (cv. Marathon) stored at 6°C and 95% R.H. under different packaging conditions, wasstudied up to 35 days, using physical, chemical and microbiological indexes (weight loss, sulforaphane, vitaminC and chlorophyll content, total mesophilic and psychrophilic bacteria, yeasts, moulds) to assess the productquality throughout the storage time. Five different polyolefinic films were utilized in the study, three perforated,but characterized by a different percentage of perforated area (OPTI 330 A, OPTI 330 C, OPTI 330 E), and twoanti-fog non-perforated (MRX, AFG-E 60). The experimental results indicated that the use of packaging couldextend the shelf-life of broccoli, with an allowable storing time of about 5 weeks, without any major loss of nutrientsand modification of color. In particular, among the different perforated films tested, the OPTI 330 A, characterizedby a considerable lower percentage of holes, gave the worst results, in comparison with all the otherfilms. The best results were obtained using the AFG-E 60 film, while no appreciable differences could bepointed out when OPTI 330 C, OPTI 330 E and MRX films were utilized.3. Galgano F., Favati F, Caruso M, Pietrafesa A, Natella S. (2007). The Influence of ProcessingAnd Preservation On The Retention Of Health-Promoting Compounds In Broccoli. Journal ofFood Science, 72: 499-504.The influence of common domestic practices, such as chilling and freezing storage, and different cookingmethods, on vitamin C and sulforaphane content of broccoli (Marathon cv.) was studied. When chilled at 6°Cand 95% R.H. for 35 days, broccoli showed a vitamin C and sulforaphane loss of about 39 and 29%,respectively, while storage at –18°C for 60 days resulted in similar losses, but mainly due to the blanching step.Boiling, steaming, microwaving, pressure cooking and the combined use of pressure and microwaves were thecooking methods investigated. Boiling and steaming caused significant vitamin C losses, 34 and 22%,respectively, while with the other treatments more than 90% retention was observed. Sulforaphane was no moredetectable after boiling or steaming, while pressure/microwave cooking did not cause any significant loss. Thequantitative distribution of the nutrients in the florets and stems of fresh and chilled broccoli was alsoinvestigated.4. Palese A.M, Favati F., Pietrafesa A., Celano G., Galgano F., Nuzzo V. (2008). Effect Of IrrigationOn Olive Yield And Quality Parameters Of Extravirgin Olive Oil (Cv Coratina). ActaHorticulturae, 791: 357-362.In semi-arid regions crop yields are primarily water-limited. As reported by many authors, water supply can improveolive yield, while, on the other hand, the influence of soil water availability on olive oil quality it is notwell understood. This study was conducted to determine whether soil water availability could have an effect onyield and some quality parameters of extra virgin olive oil. Trials were carried out over a three years period in anolive orchard (cv Coratina) planted at distances of 6 x 6 m and located in Southern Italy (Basilicata region).Yield, fruit characteristics and oil quality parameters (FFA, total phenols, α-tocopherol content, peroxide value,K 232 , K 270 ) for rainfed plants were compared with those observed for irrigated trees, taking into account only theon years (6 th and 8 th year after planting). The oil was obtained by pressure extraction, a technology that still findsa wide utilization in Basilicata. In the irrigated treatment seasonal water supply ranged from 128 to 203 mm, accordingto the climatic variables (rainfall and crop evapotranspiration). Soil water potential in the non-irrigatedplot was never above the permanent wilting point for olive tree (-2,5 MPa).Olive yield was statistically different in the 6 th year after planting between treatments (irrigated and nonirrigated)while, in the 8 th year, no difference was observed, probably because of a sort of recovering by the rainfedplants after the non-bearing year (7 th year after planting). For the productions obtained in the 8 th year afterplanting, soil water availability did not seem to affect fruit dry weight and oil quality parameters, while slightdifferent results could be observed for the productions of the 6 th year after planting. However, this latter resultcould be attributed to the different plant crop load and fruit ripening pattern.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it29