Locating the source of volcanic tremor at stromboli volcano, italy

We have developed a method for locating sources of volcanic tremor and applied it to a dataset recorded on Stromboli volcano before and after the onset of the February 27th 2007 effusive eruption. Volcanic tremor has attracted considerable attention by seismologists because of its potential value as a tool for forecasting eruptions and for better understanding the physical processes that occur inside active volcanoes. Commonly used methods to locate volcanic tremor sources are: 1) array techniques, 2) semblance based methods, 3) calculation of wave field amplitude. We have choosen the third approach, using a quantitative modeling of the seismic wavefield. For this purpose, we have calculated the Green Functions (GF) in the frequency domain with the Finite Element Method (FEM). We have used this method because it is well suited to solve elliptic problems, as the elastodynamics in the Fourier domain. The volcanic tremor source is located by determining the source function over a regular grid of points. The best fit point is choosen as the tremor source location. The source inversion is performed in the frequency domain, using only the wavefield amplitudes. We illustrate the method and its validation over a synthetic dataset. We show some preliminary results on the Stromboli dataset, evidencing temporal variations of the volcanic tremor sources.

Use of essential oils and biocontrol cultures for the improvement of shelf-life of fresh cut products

The demand of minimally processed fruits and vegetables has increased in the last years. However, their intrinsic characteristics may favor the growth of pathogens and spoilage microbiota. The negative effects on human health reported for some traditional chemical sanitizers have justified the search for substitutes to guarantee food safety and quality. In this work we have evaluate the potential of some essential oils and their components to improve the safety and the shelf life of Lamb’s lettuce (Valerianella locusta) and apples (Golden delicious). Moreover, the effects of selected lactic acid bacteria alone or in combination with essential oils or their components, on the shelf-life and safety as well as organoleptic properties of minimally processed products, were evaluated. Since the lack of knowledge of microbial cell targets of essential oils represent one of the most important limit to the use of these molecules at industrial level, another aim of this thesis was the study of the action mechanisms of essential oils and their components. The results obtained showed the beneficial effects of the natural antimicrobials as well as the selected lactic acid bacteria on minimally processed fruit and vegetable safety and shelf-life, without detrimental effects on the quality parameters. The beneficial effects obtained by the use of the selected biocontrol agents were further increased combining them with selected natural antimicrobials. The natural antimicrobial employed induced noticeable modifications of membrane fatty acid profiles and volatile compounds produced by microbial cells during the growth. The modification of the expression in genes involved in fatty acid biosynthesis suggesting that the cytoplasmic membrane of microbial cells is one of the major cellular target of essential oils and their components. The comprehension of microbial stress response mechanisms can contribute to the scaling up of natural antimicrobials and bio-control agents at industrial level.