Authors:F. Cavani, G. Centi, F. Trifirò, and G. Poli
The contribution of thermal methods of analysis to the study of the structure and reactivity of vanadium-phosphorus oxides is examined. In particular, data are reported on the solid-state reaction VOHPO4·1/2H2O→(VO)2P2O7+2 H2O for VOHPO4·1/2H2O prepared in different ways, on the redox properties of oxidation and reduction of vanadium for catalysts prepared with different P∶V atomic ratios in the range 0.9–1.3, and on the surface properties determined by TPD of catalysts with different P∶V ratios. The relationship between these properties and the catalytic properties in the selective oxidation ofn-butane and but-1-ene is discussed.
Authors:F. De Sio, M. Rapacciuolo, A. De Giorgi, A. Trifirò, B. Giuliano, G. Morano, A. Cuciniello, and G. Caruso
Research was carried out on processing tomato in Southern Italy in order to compare four round-prismatic type hybrids oriented to diced produce (4420, Miceno, Nemabrix, Impact as a control). The hybrid Nemabrix attained the highest marketable yield (180.9 t ha–1), due to both the highest number of fruit per plant and their mean weight (103.7 and 70 g, respectively), and it was not significantly different from the other genotypes in terms of processing efficiency both as a total and along dicing chain (67.8% and 65.6%, respectively). Lycopene attained the highest concentration in Nemabrix (155 mg kg–1), and β–carotene was most concentrated in 4420 and Miceno (2.8 mg kg–1). Significant differences arose between the genotypes with regard to the sensorial variables aspect, colour, taste, firmness, and fresh taste.