Vegetable (grafted) plants characterization

During the training period, the student will be actively involved in the laboratory activities, which will include biometric, fruit quality (e.g. firmness, color) and physiological analysis (e.g. gas exchanges, leaf water potential) in grafted vegetables. The student will learn how to determine element content of plant tissues, sap and nutrient solutions, through ionic chromatography. Analysis of antioxidant activity and total polyphenol content (through DPPH and Folin Ciocalteu method respectively) will be performed as well, together with the determination of vitamin C, lycopene and beta-carotene through HPLC. At the end of the training period, the student will have learned also how to organize data and how to perform statistical analysis. 

(Languages skills required: English B2 or Italian B2)