Pierdomenico Perata

Abstract Iodine is an essential micronutrient for humans, but its role in plant physiology was debated for nearly a century. Recently its functional involvement in plant nutrition and stress-protection collected the first experimental evidence. This study wanted to examine in depth the involvement of iodine in tomato plant nutrition, also evaluating its potential on salt stress tolerance.

The “passage of species” of a pathogenic organism from animal to human being, which explains the spread of the SARS-CoV-2 coronavirus, was caused by the introduction of genetically modified organisms (GMOs). This is the imaginative theory elaborated in an article now making its way across social media, published on Thursday 12 March on ilmanifesto.it.

Shelf life is the time a product can be stored without losing its qualitative characteristics. It represents one of the most critical quality traits for food products, particularly for fleshy fruits, including tomatoes. Tomatoes’ shelf life is usually shortened due to fast over-ripening caused by several different factors, among which changes in temperature, respiration and pathogen exposure.