Francesco Di Gioia

Assistant Professor of Vegetable Crop Science

Francesco Di Gioia

Research Summary

Plant nutrition, plant physiological and biochemical response to environmental and abiotic stress conditions, sustainable vegetable production, agrobiodiversity, agronomic biofortification, food and nutrition security.

Huck Affiliations


Publication Tags

Vegetables Health Microgreens Soil Tomatoes Nitrates Marketing Edible Plants Cultivars Salinity Nitrous Oxide Nutrition Brassica Rapa Sustainable Development Cooking Shoots Antioxidants Diet Temperature Color Lighting Quality Of Life Growing Media Leaves Fertilizers

Most Recent Papers

Pennsylvania State University Statewide Cultivar Evaluation Program Model

E Sanchez, T Butzler, T Elkner, R Pollok, Francesco Di Gioia, 2021, Horticulturae on p. 370

Microgreens: From Trendy Vegetables to Functional Food and Potential Nutrition Security Resource

Francesco Di Gioia, Spyridon Petropoulos, Isabel Ferreira, Erin Rosskopf, 2021, Acta Horticulturae on p. 235-242

Organic Hydroponics: A US Reality Challenging the Traditional Concept of “Organic” and “Soilless” Cultivation

Francesco Di Gioia, Erin Rosskopf, 2021, Acta Horticulturae on p. 275-282

Anaerobic Soil Disinfestation as an Organic Systems-Based Approach Part 2: ASD Implementation Strategies for Different Regions in the U.S.

Joji Muramoto, Francesco Di Gioia, David Butler, Oleg Daugovish, Frank Louws, Erin Rosskopf, Carol Shennan, 2021, Organic Farmer on p. 4-9

On the Road: Ruter's Highland Farm and Hanover Foods Corporation - Creation of a Carrot

T Butzler, E Sanchez, N Santangelo, Francesco Di Gioia, B Gugino, 2021,

Anaerobic Soil Disinfestation as an Organic Systems-Based Approach. Part 1: Biological Method Supresses Soilborne Pathogens and Pests and Improves Crop Health

Joji Muramoto, Francesco Di Gioia, David Butler, Oleg Daugovish, 2021, Organic Farmer on p. 4-9

Fruit yield and physicochemical quality evaluation of hybrid and grafted field-grown muskmelon in Pennsylvania

Elsa Sánchez, Robert Pollock, Timothy Elkner, Thomas Butzler, Francesco Di Gioia, 2021, Horticulturae


Francesco Di Gioia, Spyridon Petropoulos, 2021, on p. 41-77

The beneficial health effects of vegetables and wild edible greens: The case of the mediterranean diet and its sustainability

Elena Chatzopoulou, Márcio Carocho, Francesco Di Gioia, Spyridon A. Petropoulos, 2020, Applied Sciences (Switzerland) on p. 1-27

Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars

Luís R.O. Cruz, Nikolaos Polyzos, Ângela Fernandes, Spyridon A. Petropoulos, Francesco Di Gioia, Maria Inês Dias, José Pinela, Marina Kostić, Marina Soković, Isabel C.F.R. Ferreira, Lillian Barros, 2020, Agronomy on p. 1824

Most-Cited Papers

Micro-scale vegetable production and the rise of microgreens

Marios C. Kyriacou, Youssef Rouphael, Francesco Di Gioia, Angelos Kyratzis, Francesco Serio, Massimiliano Renna, Stefania De Pascale, Pietro Santamaria, 2016, Trends in Food Science and Technology on p. 103-115

Physicochemical, agronomical and microbiological evaluation of alternative growing media for the production of rapini (Brassica rapa L.) microgreens

Francesco Di Gioia, Palmira De Bellis, Carlo Mininni, Pietro Santamaria, Francesco Serio, 2017, Journal of the Science of Food and Agriculture on p. 1212-1219

Sprouts, Microgreens and “Baby Leaf” Vegetables

Francesco Di Gioia, Massimiliano Renna, Pietro Santamaria, 2017, on p. 403-432

Grafting improves tomato salinity tolerance through sodium partitioning within the shoot

Francesco Di Gioia, Angelo Signore, Francesco Serio, Pietro Santamaria, 2013, Hortscience: A Publication of the American Society for Hortcultural Science on p. 855-862

Vegetable organosulfur compounds and their health promoting effects

Spyridon Petropoulos, Francesco Di Gioia, Georgia Ntatsi, 2017, Current Pharmaceutical Design on p. 2850-2875

Effect of cooking methods on antioxidant activity and nitrate content of selected wild Mediterranean plants

Francesca Boari, Maria Cefola, Francesco Di Gioia, Bernardo Pace, Francesco Serio, Vito Cantore, 2013, International Journal of Food Sciences and Nutrition on p. 870-876

Anaerobic soil disinfestation impact on soil nutrients dynamics and nitrous oxide emissions in fresh-market tomato

Francesco Di Gioia, Monica Ozores-Hampton, Xin Zhao, John Thomas, Patrick Wilson, Zhuona Li, Jason Hong, Joseph Albano, Marilyn Swisher, Erin Rosskopf, 2017, Agro-Ecosystems on p. 194-205

A decision support system (GesCoN) for managing fertigation in vegetable crops. Part II—model calibration and validation under different environmental growing conditions on field grown tomato

Giulia Conversa, Anna Bonasia, Francesco Di Gioia, Antonio Elia, 2015, Frontiers in Plant Science

Grown to be blue—antioxidant properties and health effects of colored vegetables. Part ii

Francesco Di Gioia, Nikolaos Tzortzakis, Youssef Rouphael, Marios C. Kyriacou, Shirley L. Sampaio, Isabel C.F.R. Ferreira, Spyridon A. Petropoulos, 2020, Antioxidants

Culinary Assessment of Self-Produced Microgreens as Basic Ingredients in Sweet and Savory Dishes

Massimiliano Renna, Francesco Di Gioia, Beniamino Leoni, Carlo Mininni, Pietro Santamaria, 2017, Journal of Culinary Science and Technology on p. 126-142