The effects of nutrient media (potato dextrose agar, Czapek's agar, oatmeal agar, juice agar, water agar, mature olive fruit medium, immature olive fruit medium, and olive leaf medium) and pH (4, 5, 6, 7, 8, and 10) on the growth and sporulation of Colletotrichum gloeosporioides [Glomerella...

Citrus ringspot is a graft-transmissible disease, and at least two taxonomically distinct viral species are associated with this syndrome: Citrus psorosis virus (CPsV) and Indian citrus ringspot virus (ICRSV). Neither of these two viruses was detected, however, by serological or molecular assays in ...

The recent introduction of Xylella fastidiosa in Europe and its involvement in the Olive Quick Decline Syndrome (OQDS) in Apulia (Salento, Lecce district, South Italy) led us to investigate the biology and transmission ability of the meadow spittlebug, Philaenus spumarius, which was recently...

Extensive necrosis of the veinlets were observed in early summer of 2011 on both sides of the leaf blades of a Japanese persimmon (Diospyros kaki) tree growing in a private garden in the vicinity of Bari (Apulia, southern Italy). The causal pathogen was identified as Persimmon virus A (PeVA) based...

The prevalence and distribution of olive viruses in the Mediterranean basin based on the presence of double stranded RNA (dsRNA) were investigated. A total of 527 samples were collected throughout the surveys covering 10 countries (Italy, Greece, Albania, Egypt, Lebanon, Spain, Palestine, Malta,...

Xylella fastidiosa Wells et al. 1987 (family Xanthomonadaceae) is a Gram-negative, non-motile, non-sporing bacterium endowed with a very peculiar biological and epidemiological behaviour: it colonizes the xylem vessels of the hosts and is transmitted from plant to plant by xylem fluid-feeding...

A stone mill-integral decanter (SD) olive processing line was compared to a traditional stone mill-press (SP) line, a discontinuous method that if properly used, yields high-quality virgin olive oils. The SD line gave average oil yields that were not statistically (P≤0.05) different with "Dritta" ...

The storage conditions of virgin olive oil are very important to avoid, or reduce, the negative effects of autoxidation on the qualitative characteristics of the packaged product. The factors affecting olive oil quality during storage are room temperature, exposure to light and contact with oxygen. ...

In table olive processing, sodium chloride is currently used to retard the growth of undesirable bacteria, to control the rate of fermentation, and as a flavouring. However, an excessive sodium intake is associated with hypertension and other cardiovascular diseases. To reduce sodium intake due to...

Preliminary results are presented of an experiment that evaluated the efficacy of stable isotope dilution assay via GC-MS and selected reaction monitoring ion spray ionization-tandem mass spectrometry in the analysis of dimethoate residues in olive fruits and olive oil extracts.