Claudio Di Vaio

Professor

University of Naples Federico II

Italy

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Professor Claudio Di Vaio is a faculty member at the University of Naples Federico II, Italy. His research focuses on agronomic characteristics and nutritional parameters of various fruit cultivars, particularly olives, apricots, and lemons. Recent articles highlight his work on high-density olive cultivation, the impact of nitrogen foliar treatments, and the evaluation of biochemical and nutraceutical properties in local cultivars. His contributions aim to enhance agricultural practices and promote agrobiodiversity conservation.

Articles (19)

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2025

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2021

Collaborators (12)

Franco Famiani

University of Perugia

ITALY

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Natasha D. Spadafora

University of Ferrara

ITALY

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University of Campania “Luigi Vanvitelli”

ITALY

Full Professor of Organic Chemistry

Università degli Studi della Campania Luigi Vanvitelli

ITALY

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Claudio Di Vaio

Research Interests

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About

Articles (19)

Agronomic Characteristics of Several Italian Olive Cultivars and Evaluation for High-Density Cultivation in Central Italy

Nitrogen Foliar Treatments as a Tool to Improve In Vitro Shoot Regeneration in Olive

Comparative Evaluation of Qualitative and Nutraceutical Parameters in Fresh Fruit and Processed Products of ‘Lady Cot’ and Vesuvian ‘Pellecchiella’ Apricot Cultivars

Bio-agronomic and genetic variability of local lemon cultivars from Southern Italy

First note of QTL mapping of low vigor traits using the updated F2 ‘Koroneiki’ linkage map of olive

Editorial: Agrobiodiversity at different scales for improving conservation strategies

Comparison of Volatile Organic Compounds, Quality, and Nutritional Parameters from Local Italian and International Apple Cultivars

Optimizing Apricot Yield and Quality with Biostimulant Interventions: A Comprehensive Analysis

Biochemical and Nutraceutical Characterization of Different Accessions of the Apricot (Prunus armeniaca L.)

Minor Variety of Campania Olive Germplasm (“Racioppella”): Effects of Kaolin on Production and Bioactive Components of Drupes and Oil

A Decade-Long Quantitative–Qualitative Characterization of 18 Lemon Cultivars

Evaluation of Morphological, Qualitative, and Metabolomic Traits during Fruit Ripening in Pomegranate (Punica granatum L.)

Biostimulants Application on Olea europaea L. in Mediterranean Conditions Increase the Production and Bioactive Compounds of Drupes and Oil

Flowering and pollen resilience to high temperature of apricot cultivars

Use of near-infrared spectroscopy combined with chemometrics for authentication and traceability of intact lemon fruits

Biostimulants Improve Plant Growth and Bioactive Compounds of Young Olive Trees under Abiotic Stress Conditions

High Temperature and Humidity Affect Pollen Viability and Longevity in Olea europaea L.

Mitigation of High-Temperature Damage by Application of Kaolin and Pinolene on Young Olive Trees (Olea europaea L.): A Preliminary Experiment to Assess Biometric, Eco-Physiological and Nutraceutical Parameters

Drupe Characters, Fatty Acids, Polyphenolic and Aromatic Profile of Olive Oil Obtained from “Oliva Bianca”, Minor Autochthonous Cultivar of Campania

Collaborators (12)

Franco Famiani

Natasha D. Spadafora

Lucia De Luca

Stefano La Malfa

Hilary Rogers

Brigida D’Abrosca

Luigi Gennaro Izzo

Raffaele ROMANO

Carsten Muller

Maria Giordano

Alberto Ritieni

Antonio Fiorentino

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