Year 9 | 25 April 2017 | staff@teatronaturale.com TO ENTER | TO REGISTER

TECHNICAL AREA

The extra virgin olive oil is also a cure for diabetes

An Italian study found that adding olive oil to foods reduces the glycemic index of meals, or wheelies post-prandial blood glucose, helping to protect against cardiovascular complications and microvascular diabetes

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The phenolic compounds of extra virgin olive oils during storage

Olive variety, maturity stage and extraction system influenced phenolic content. During storage, total phenolic compounds reduction did not exceed 31%. Initial phenolic content was the main factor correlated to their degradation rate

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New sprayer technology reduces pesticide use

The new sprayer controls output to match targeted tree structures. The two-ton sprayer can treat either a single row, or two to six rows of trees at a time

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Pollinators vital to our food supply under threat

Between US$235 billion and US$577 billion worth of annual global food production relies on direct contributions by pollinators. 16 per cent of vertebrate pollinators are threatened with global extinction

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Better water management could halve the global food gap

Improved agricultural water management could halve the global food gap by 2050 and buffer some of the harmful climate change effects on crop yields. Investing in crop water management could substantially reduce hunger while at the same time making up for population growth

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How, when and why to fertilize the olive tree with nitrogen and potassium

Nitrogen and potassium are the two strategic minerals for growth and good fruiting olive tree but it is necessary to know how to give them and especially when to make the most of their power nutritious

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Olive oil-enriched diet reduces brain oxidative damages

These findings open a pioneering line of investigation about dietary adjunctive therapeutic strategies and the potential of healthy dietary habits to prevent neonatal conditions, and their influence on adulthood

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The effect of light intensity and duration on vitamin C concentration in tomato fruits

Practical cultivation systems can be developed to increase the vitamin C concentration, enabling growers to give their products an added value.

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World olive oil production has almost trebled

From 1 million tonnes in 1958/59 to close to 3 million tonnes in 2015/16. IOC members produce 97% of the world’s olive oil and account for 96% of world exports

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Toward consistently good pinot noir

The researchers identified 49 main odor compounds in young and ripe pinot noir grapes from two consecutive years, 2012 and 2013, using a technique called gas chromatography mass spectrometry

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Eating less meat might not be the way to go green

Reduced meat consumption might not lower greenhouse gas emissions from one of the world’s biggest beef producing regions, new research has found. The finding may seem incongruous, as intensive agriculture is responsible for such a large proportion of global greenhouse gas emissions

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Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening

Results demonstrated that sterols and triterpene diols can be used as indicators of variety and degree of ripening among virgin olive oils. The majority of indicators are stable after a 12-month storage

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How to monitor quality parameters in olives for optimal harvesting time

NIR spectroscopy and chemometric study of three varieties of intact olive fruits. Water content, total fat content and free acidity as the quality parameters predicted

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Wine quality and integrated vineyard management

The OIV is no stranger to these concerns in the wine industry, as they have been on its agenda since its founding in 1924. This is evidenced by the prioritisation of the promotion of sustainable viticulture within one of its five strategic axes for the 2015-2019 Strategic Plan

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World olive oil balances for the 2014/15 and 2015/16 crop years

Last season the world production is provisionally assessed at 2.444.000 t, down by 25 pc from 2013/14. According to the latest official estimates, world olive oil production in 2015/16 is expected to reach around 2.988.500 t

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How LED lighting treatments affect greenhouse tomato quality

Tomato plants received supplemental lighting from high-pressure sodium lamps or from intracanopy (IC) LED towers. Results showed that tomato quality was largely unaffected by the type of light treatment

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Optimize water usage and improve irrigation

70% of the world’s water is used for agriculture and food production. Irrigated agriculture accounts for 20% of the total cultivated land but contributes 40% of the total food produced worldwide

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How to protect from Listeria monocytogenes?

According to Western Daily News, one such pathogen is Listeria monocytogenes, the causative organism for listeriosis in livestock. It is also capable of causing significant disease in humans

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