Response of Colorado potato beetles,Leptinotarsa decemlineata (Say), to volatile components of tansy,Tanacetum vulgare

The responses of Colorado potato beetle,Leptinotarsa decemlineata (Say), to volatile components of tansy,Tanacetum vulgare L., were investigated in order to establish a chemical basis for observed reduction in beetle populations when potatoes,Solanum tuberosum L., were interplanted with tansy. Colorado potato beetles exhibited avoidance behavior to tansy oil, volatiles from intact tansy plants, a hydrocarbon fraction of tansy oil, obtained by fractionation on alumina, and five of the 13 known components of tansy oil that were tested. One constituent of tansy oil, -pinene, attracted beetles.     

Misleading the Colorado potato beetle with an odor blend

Walking tracks of Colorado potato beetles,Leptinotarsa decemlineata Say, were recorded on a locomotion-compensator in response to wind, odors of host plantsSolanum tuberosum L. and nonhost plantsLycopersicon hirsutum f.glabratum C.H. Mull, and to mixtures of these plant species. Host-plant odor induced positive anemotactic responses in starved females, whereas odor of the nonhostL. hirsutum was neither repellent nor attractive. The attractiveness of host-plant odor, however, was neutralized in the odor blend of plant species. Masking the attractive host-plant odor will hinder the beetle's searching for host-plant patches, and this principle may be exploited in pest control by mixed cropping.The locomotion-compensator was constructed with financial support from the Foundation for Fundamental Biological Research (BION), which is subsidized by the Netherlands Organization for the Advancement of Pure Research (ZWO), grant 14-02-02. The first author was supported by a grant from the French Ministry of Industry and Research.     

韭叶中农药活性成分类似物的合成

根据韭叶中具农药活性的含硫化合物的结构，合成了四类12种含硫化合物，并探讨了其波谱特性及生物活性．     

A comparative study of the physico‐chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit

In recent years, yellow commercial tomatoes have attracted great interest from consumers. The goal of this work was to characterise the parameters of three yellow genotypes that affect the fruit quality, in comparison with those of a red fruit genotype. Compared to the other genotypes, the GiaGiù ecotype was characterised as having the highest titratable acidity, organic acids content and pectin content before and after a thermal treatment simulating industrial pasteurisation. Most of the analysed parameters influence the taste and aroma of fresh fruit and processed products, particularly the high glutamic acid content measured in the GiaGiù ecotype. This genotype was also distinctive for its higher pectin content, which influences the texture. These features might allow the development of new food products that require a specific viscosity, such as sauces and ketchup. Interestingly, the beneficial properties of GiaGiù were preserved after thermal processing.     

Reassessment of treatments to retard browning of fresh‐cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulphite

The cultivar Pacific Russet with high browning susceptibility was used for most testing. Controlled atmospheres (0.3%, 3% and 21% O₂ in combination with 0%, 6% or 12% CO₂) and anti‐browning chemicals were studied in relation to quality retention and wound‐induced phenolic metabolism of fresh‐cut slices for up to 16 days at 5 °C. The 3% O₂+ 12% CO₂ atmosphere was most effective among those tested, and retarded increases in phenolics and phenylalanine ammonia lyase activity, but had only slight benefit on visual quality. A 1.25% ascorbic acid +1.25% citric acid treatment was ineffective, but when combined with 3% O₂+ 12% CO₂, it was comparable with 0.025% sodium bisulphite. Bisulphite concentrations from 0.05% to 0.25% provided similar effective control of discolouration. Bisulphite as low as 0.025% with 3% O₂+ 12% CO₂ resulted in a visual quality score at the limit of marketability after 8 days at 5 °C. Chemical treatments did not retard increases in phenolic concentrations or phenolic enzyme activities.     

Mid-infrared spectroscopy as a tool for rapid determination of internal quality parameters in tomato

The objective of this study was to investigate the possibility of predicting the quality parameters of tomato by mid-infrared spectroscopy. For 2 years, tomato samples, representing a large variability in the chemical composition, were scanned using the attenuated total reflectance accessory of a Fourier transform spectrometer in the wavenumber region between 4000 and 400 cm⁻¹_. Calibration models were developed using partial least squares (PLS) regression method and were tested with internal validation sample set in the first year. Different spectral preprocessing techniques were investigated and different spectral regions were selected to optimise the calibration models. In addition, the models obtained in 2007 were used to predict the soluble solids, dry matter and total acidity in tomato harvested in 2008.