| Title | Use Of Bioassays For Evaluation Of Pate Olive Cake (Poc) Effects In Agronomic Applications |
|---|---|
| ID_Doc | 27502 |
| Authors | Fontana, C; Socciarelli, S; Aromolo, R; Pizzichini, D; Bellincampi, D; Benedetti, A; Neri, U |
| Title | Use Of Bioassays For Evaluation Of Pate Olive Cake (Poc) Effects In Agronomic Applications |
| Year | 2022 |
| Published | Fresenius Environmental Bulletin, 31.0, 8A |
| Abstract | The aim of our study was to verify the effect on plant growth and biomass production of a new olive mill by-products named "Pate Olive Cake" (POC) generated by a multi-phase decanter (MPD) technology. POC is an olive mill by-product consisting of olive pulp, olive skin and vegetative water. The POC was treated with Eco-sustainable Separation and Extraction Technologies according to the methods developed and standardized by the ENEA Casaccia Research Center. In CREA Research Center for Agriculture and Environment (CREA-AA), methodologies and measurement protocols were applied both for the evaluation of different fractions of POC through biological laboratory assays to highlight their nutritional, biostimulant and toxic properties and trough experimental pot tests for the evaluation for agronomic use, from the perspective of the circular economy. Several studies have been carried out on the effects of oil mill products on the biological fertility of the soil but not on the POC. In the present work the first results obtained are reported and discussed for the adoption of protocols for the evaluation of different POC fractions through laboratory bioassays. This study was conducted within the Lazio Innova ABASA project, CUP B81G18000770002 (Agricultural By-products into valuable Assets for Sustainable Agriculture). |
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