Olive vegetable water (OVW) is the liquid by-product obtained from olive processing to extract virgin olive oil by mechanical means (pressure and centrifugation systems). Becouse of its high content of organic matter (5-20%), it is very difficult its purification and so it would appear of more interest to spread this by-product in cultivated soil, as permitted by Italian law. To evaluate the amount of agronomic benefit, OVW was spread in large quantities on soil cultivated with maize and grapevine.The results obtained indicate that the use of large quantities of OVW (more than 10 L/m2) gave a 30-40% increase of total biomass compared to that obtained in the control and helped avoid, or reduce, the use of chemical fertilizers.
|Autori:||Di Giovacchino, L.;Basti C.;Costantini N.;Ferrante M.L.;Surricchio G.|
|Data di pubblicazione:||2001|
|Titolo:||Effects of olive vegetable water spreading on soil cultivated with maize and grapevine|
|Appare nelle tipologie:||1.1 Articolo in rivista|