Sarigiannis Y.,University of Patras |
Kapolos J.,TEI of Peloponnese |
Koliadima A.,University of Patras |
Tsegenidis T.,University of Patras |
Karaiskakis G.,University of Patras
Food Control | Year: 2014
A three years survey was carried out by the accredited Toxin Analysis Lab of the University of Patras "ELETOX" in order to investigate the level of Ochratoxin A (OTA) in Greek retail wines. Sixty samples of different type of wines (white, rose and red), dry or sweet, from different regions of Greece (western Greece, central Greece and Thessalia) were analyzed by using immunoaffinity column for clean-up purification and HPLC/FLD for detection. From the results, 47 out of 55 samples of dry wines (white, red and rose) and 5 out of 5 samples of sweet wines (white and red) were found to be infected by OTA. The level of infection in 55 samples was below of the EU limit (2ngmL-1) while in 5 samples was exceeded that limit. More specifically, dry wines from Thessalia were contaminated with OTA ranging from 0.04 to 2.52ngmL-1 while for samples from central and western Greece the contamination level was below of 0.51ngmL-1. Finally, the findings of the present work are compared with those given in the literature. © 2014 Elsevier Ltd.
Assimakopoulou A.,TEI of Peloponnese |
Nifakos K.,TEI of Peloponnese |
Salmas I.,TEI of Peloponnese |
Kalogeropoulos P.,TEI of Peloponnese
Communications in Soil Science and Plant Analysis | Year: 2015
The effect of three sodium chloride treatments (0, 75, and 150 mM) on the growth, yield, and ion uptake of three small-sized Greek tomato cultivars (Santorini Authentic, Santorini Kaisia, and Chios) and four cherry tomato hybrids (Cherelino, Scintilla, Delicassi, and Zucchero) was studied by using a completely randomized block design with seven replicates. The results indicated that Santorini Authentic under 75 mM sodium chloride (NaCl) had reduced its total biomass production (total plant + fruits fresh weight) by only 22% while the relevant percentage decreases of some hybrids were found to be duplicated. Regarding yield characteristics, Zucchero under 75 mM NaCl, followed by Santorini Kaisia and Chios, showed the lowest reduction of the marketable total fruit fresh weight compared to Cherelino and Delicassi. The greater tolerance of Santorini Authentic might be due to the greater sodium and chlorine retention by the roots in combination with the nonsignificant decrease of the leaf potassium. Copyright © Taylor & Francis Group, LLC.