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Effect of a New Thermal Treatment in Combination with Saprobic Fungal Incubation on the Phytotoxicity Level of Alperujo
- Sampedro, Inmaculada, Aranda, Elisabet, Rodriguez-Gutierrez, Guillermo, Lama-Munoz, Antonio, Ocampo, Juan Antonio, Fernandez-Bolanos, Juan, Garcia-Romera, Inmaculada
- Journal of agricultural and food chemistry 2011 v.59 no.7 pp. 3239–3245
- agricultural soils, byproducts, fertilizers, food industry, fungi, heat treatment, nutrients, olive oil, phytotoxicity, pollution, saprophytes, tomatoes, wastes
- Byproducts generated from food industries, such as olive oil mills, have been studied to decrease harmful pollution and their environmental consequences. In this work, a new thermal pretreatment and saprobic fungal incubation to detoxify alperujo (two-phase olive mill waste) have been evaluated in view of its use as fertilizer in agriculture. The sequential use of both methods simplifies the thermal conditions and incubation times of the fungal treatment. Optimization of the thermal treatment from 150 to 170 °C for 45 and 15 min, respectively, reduced the incubation time with Coriolpsis rigida from 20 to 10 weeks needed to reduce phytotoxic effects on tomato plants. Therefore, the combination of thermal and biological treatments will allow the development of the potential benefits of alperujo to improve nutrients in agricultural soil.