To shed light on trends about elimination of viruses from plants, a bibliographic research was
conducted to identify thermotherapy, chemotherapy and tissue culture trials published from …

Human activities significantly contribute to worldwide spread of phytopathological adversities.
Pathogen-related food losses are today responsible for a reduction in quantity and quality …

We have developed a vision-based program to detect symptoms of Olive Quick Decline
Syndrome (OQDS) on leaves of Olea europaea L. infected by Xylella fastidiosa, named X-FIDO (…

Grapevine yellows (GY) are a significant threat to grapes due to the severe symptoms and
lack of treatments. Conventional diagnosis of the phytoplasmas associated to GYs relies on …

The rapid development of new technologies and the changing landscape of the online
world (eg, Internet of Things (IoT), Internet of All, cloud-based solutions) provide a unique …

Xylella fastidiosa subsp. pauca (Xfp), strain CoDiRO, infects a broad range of olive (Olea
europaea L.) cultivars. The profile of phenolic compounds, progression of leaf scorch symptoms …

Fruit quality is certainly influenced by biotic and abiotic factors, and a main quality attribute
is the external appearance of the fruit. Various possible agronomical approaches are able to …

Recently, Xylella fastidiosa was reported in Italy, associated with the “Olive Quick Decline
Syndrome”. The cv. Leccino exhibits an evident tolerance with a slow disease progression …

Olive leaf extracts are of special interest due to their proven therapeutic effects. However,
they are still considered a by-product of the table olive and the oil industries. In order to learn …

In the last years, the interest in Italian monovarietal oils has increased due to their specific
organoleptic qualities. Extra virgin olive oils (EVOOs) are rich in phenolic compounds, …