共查询到20条相似文献,搜索用时 15 毫秒
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Insect herbivores that have more than one generation per year and reproduce on different host plants are confronted with substantial seasonal variation in the volatile blends emitted by their hosts. One way to deal with such variation is to respond to a specific set of compounds common to all host plants. The oriental fruit moth Cydia (=Grapholita) molesta is a highly damaging invasive pest. The stone fruit peach (Prunus persica) is its primary host, whereas pome fruits such as pear (Pyrus communis) are considered secondary hosts. In some parts of their geographic range, moth populations switch from stone to pome fruit orchards during the growing season. Here, we tested whether this temporal switch is facilitated by female responses to plant volatiles. We collected volatiles from peach and pear trees in situ and characterized their seasonal dynamics by gas chromatography–mass spectrometry. We also assessed the effects of the natural volatile blends released by the two plant species on female attraction by using Y-tube olfactometry. Finally, we related variations in volatile emissions to female olfactory responses. Our results indicate that the seasonal host switch from peach to pear is facilitated by the changing olfactory effect of the natural volatile blends being emitted. Peach volatiles were only attractive early and mid season, whereas pear volatiles were attractive from mid to late season. Blends from the various attractive stages shared a common set of five aldehydes, which are suggested to play an essential role in female attraction to host plants. Particular attention should be given to these aldehydes when designing candidate attractants for oriental fruit moth females. 相似文献
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Matías Salvo Florencia Rey Ana Arruabarrena Giuliana Gambetta María J. Rodrigo Lorenzo Zacarías Joanna Lado 《International journal of molecular sciences》2021,22(2)
Citrus fruit are sensitive to chilling injury (CI) during cold storage, a peel disorder that causes economic losses. C-repeat binding factors (CBFs) are related to cold acclimation and tolerance in different plants. To explore the role of Citrus CBFs in fruit response to cold, an in silico study was performed, revealing three genes (CBF1, CBF2, and CBF3) whose expression in CI sensitive and tolerant cultivars was followed. Major changes occurred at the early stages of cold exposure (1–5 d). Interestingly, CBF1 was the most stimulated gene in the peel of CI-tolerant cultivars (Lisbon lemon, Star Ruby grapefruit, and Navelina orange), remaining unaltered in sensitive cultivars (Meyer lemon, Marsh grapefruit, and Salustiana orange). Results suggest a positive association of CBF1 expression with cold tolerance in Citrus cultivars (except for mandarins), whereas the expression of CBF2 or CBF3 genes did not reveal a clear relationship with the susceptibility to CI. Light avoidance during fruit growth reduced postharvest CI in most sensitive cultivars, associated with a rapid and transient enhance in the expression of the three CBFs. Results suggest that CBFs-dependent pathways mediate at least part of the cold tolerance responses in sensitive Citrus, indicating that CBF1 participates in the natural tolerance to CI. 相似文献
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Muscodor albus Volatiles Control Toxigenic Fungi under Controlled Atmosphere (CA) Storage Conditions
Gordon Braun Matteo Vailati Robert Prange Eric Bevis 《International journal of molecular sciences》2012,13(12):15848-15858
Muscodor albus, a biofumigant fungus, has the potential to control post-harvest pathogens in storage. It has been shown to produce over 20 volatile compounds with fungicidal, bactericidal and insecticidal properties. However, M. albus is a warm climate endophyte, and its biofumigant activity is significantly inhibited at temperatures below 5 °C. Conidia of seven mycotoxin producing fungi, Aspergillus carbonarius, A. flavus, A. niger, A. ochraceus, Penicillium verrucosum, Fusarium culmorum and F. graminearum, were killed or prevented from germinating by exposure to volatiles from 2 g M. albus-colonized rye grain per L of headspace in sealed glass jars for 24 h at 20 °C. Two major volatiles of M. albus, isobutyric acid (IBA) and 2-methyl-1-butanol (2MB) at 50 μL/L and 100 μL/L, respectively, gave differential control of the seven fungi when applied individually at 20 °C. When the fungi were exposed to both IBA and 2MB together, an average of 94% of the conidia were killed or suppressed. In a factorial experiment with controlled atmosphere storage (CA) at 3 °C and 72 h exposure to four concentrations of IBA and 2MB combinations, 50 μL/L IBA plus 100 μL/L 2MB killed or suppressed germination of the conidia of all seven fungi. Controlled atmosphere had no significant effect on conidial viability or volatile efficacy. Major volatiles of M. albus may have significant potential to control plant pathogens in either ambient air or CA storage at temperatures below 5 °C. However, combinations of volatiles may be required to provide a broader spectrum of control than individual volatiles. 相似文献
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Attractiveness of fruit and flower odorants detected by olfactory receptor neurons in the fruit chafer Pachnoda marginata 总被引:1,自引:0,他引:1
We studied the attraction of the African fruit chafer Pachnoda
marginata Drury (Coleoptera: Scarabaeidae) to banana and 34 synthetic plant compounds previously shown to be detected by P. marginata olfactory receptor neurons. The behavioral studies were carried out in a two-choice olfactometer, where the attraction of beetles to lures and controls was monitored in 30-min intervals during whole days. Monitoring of the attraction over time gave additional information when comparing relative attractiveness of different compounds. Seventeen of the test compounds, primarily phenylic compounds, fruit esters, isovaleric acid, acetoin, and some floral or fruit terpenes, were attractive to P. marginata. Compounds showing no attractiveness included green leaf volatiles, lactones, and several alcohols, but also phenylic compounds and esters. One case of blend synergism was demonstrated, as well as some examples of sexual dimorphism in attraction. The significance of certain compounds and receptor neurons for olfactory-guided behavior of phytophagous scarabs is discussed. 相似文献
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Hydrogen peroxide is correlated with browning in peach fruit stored at low temperature 总被引:2,自引:0,他引:2
Zhansheng Ding Shiping Tian Xianghong Meng Yong Xu 《Frontiers of Chemical Engineering in China》2009,3(4):363-374
The objective of this present research is to study the biological basis of browning in peach fruit during storage at low temperatures.
After being immersed in 0 or 2mmol·L−1 salicylic acid (SA) aqueous solution for 10 min, peach fruit (Prunus persica L. cv. Hongtao) were stored at 10°C, 5°C or
0°C with or without shelf life at 25°C. During storage, the progress of browning, lipid peroxidation, phenol content, activities
of polyphenol oxidase (PPO, E.C. 1.14.18.1) and guaiacol peroxidase (POD, EC 1.11.1.7), redox state of ascorbate and glutathione,
as well as the content, location and metabolism of hydrogen peroxide (H2O2) in the fruit were examined. The results indicated that a decrease in H2O2 content was correlated with browning, whereas phenol content and activities of PPO and POD were not correlated with the change
in H2O2 content. Moreover, H2O2 content was influenced by different responses of antioxidants at different storage conditions. It was concluded that the
main effect of H2O2 on browning was to regulate its appearance and development as a signal molecule, and lower H2O2 content was beneficial to browning. 相似文献
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Sebastian A. Molinett Juan F. Alfaro Felipe A. Sez Sebastian Elgueta María A. Moya-Len Carlos R. Figueroa 《International journal of molecular sciences》2021,22(18)
Hydrogen sulfide (H2S) plays several physiological roles in plants. Despite the evidence, the role of H2S on cell wall disassembly and its implications on fleshy fruit firmness remains unknown. In this work, the effect of H2S treatment on the shelf-life, cell wall polymers and cell wall modifying-related gene expression of Chilean strawberry (Fragaria chiloensis) fruit was tested during postharvest storage. The treatment with H2S prolonged the shelf-life of fruit by an effect of optimal dose. Fruit treated with 0.2 mM H2S maintained significantly higher fruit firmness than non-treated fruit, reducing its decay and tripling its shelf-life. Additionally, H2S treatment delays pectin degradation throughout the storage period and significantly downregulated the expression of genes encoding for pectinases, such as polygalacturonase, pectate lyase, and expansin. This evidence suggests that H2S as a gasotransmitter prolongs the post-harvest shelf-life of the fruit and prevents its fast softening rate by a downregulation of the expression of key pectinase genes, which leads to a decreased pectin degradation. 相似文献
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《Fuel Processing Technology》2005,86(11):1175-1193
In this study, a bubbling fluidized bed combustor (BFBC) of 102 mm inside diameter and 900 mm height was used to investigate the combustion characteristics of peach and apricot stones produced as a waste from the fruit juice industry. A lignite coal was also burned in the same combustor. The combustion characteristics of the wastes were compared with that of a lignite coal that is most widely used in Turkey. On-line concentrations of O2, CO, CO2, SO2, NOX and total hydrocarbons (CmHn) were measured in the flue gas during combustion experiments. By changing the operating parameters (excess air ratio, fluidization velocity, and fuel feed rate), the variation of emissions of various pollutants was studied. Temperature distribution along the bed was measured with thermocouples.During the combustion tests, it was observed that the volatile matter from peach and apricot stones quickly volatilizes and mostly burn in the freeboard. The temperature profiles along the bed and the freeboard also confirmed this phenomenon. It was found that as the volatile matter of fruit stones increases, the combustion takes place more in the freeboard region.The results of this study have shown that the combustion efficiencies ranged between 98.8% and 99.1% for coal, 96.0% and 97.5% for peach stone and 93.4% and 96.3% for apricot stones. The coal has zero CO emission, but biomass fuels have very high CO emission which indicates that a secondary air addition is required for the system. SO2 emission of the coal is around 2400–2800 mg/Nm3, whereas the biomass fuels have zero SO2 emission. NOX emissions are all below the limits set by the Turkish Air Quality Control Regulation of 1986 (TAQCR) for all tests. As the results of combustion of two biomass fuels are compared with each other, peach stones gave lower CO and NOX emissions but the SO2 emissions are a little higher than for apricot stones. These results suggest that peach and apricot stones are potential fuels that can be utilized for clean energy production in small-scale fruit juice industries by using BFBC. 相似文献
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Flavor components of olive oil—A review 总被引:2,自引:0,他引:2
A. K. Kiritsakis 《Journal of the American Oil Chemists' Society》1998,75(6):673-681
The unique and delicate flavor of olive oil is attributed to a number of volatile components. Aldehydes, alcohols, esters,
hydrocarbons, ketones, furans, and other compounds have been quantitated and identified by gas chromatography-mass spectrometry
in good-quality olive oil. The presence of flavor compounds in olive oil is closely related to its sensory quality. Hexanal,
trans-2-hexenal, 1-hexanol, and 3-methylbutan-1-ol are the major volatile compounds of olive oil. Volatile flavor compounds are
formed in the olive fruit through an enzymatic process. Olive cultivar, origin, maturity stage of fruit, storage conditions
of fruit, and olive fruit processing influence the flavor components of olive oil and therefore its taste and aroma. The components
octanal, nonala, and 2-hexenal, as well as the volatile alcohols propanol, amyl alcohols, 2-hexenol, 2-hexanol, and heptanol,
characterize the olive cultivar. There are some slight changes in the flavor components in olive oil obtained from the same
oil cultivar grown in different areas. The highest concentration of volatile components appears at the optimal maturity stage
of fruit. During storage of olive fruit, volatile flavor components, such as aldehydes and esters, decrease. Phenolic compounds
also have a significant effect on olive oil flavor. There is a good correlation between aroma and flavor of olive oil and
its polyphenol content. Hydroxytyrosol, tyrosol, caffeic acid, coumaric acid, and p-hydroxybenzoic acid influence mostly the sensory characteristics of olive oil. Hydroxytyrosol is present in good-quality
olive oil, while tyrosol and some phenolic acids are found in olive oil of poor quality. Various off-flavor compounds are
formed by oxidation, which may be initiated in the olive fruit. Pentanal, hexanal, octanal, and nonanal are the major compounds
formed in oxidized olive oil, but 2-pentenal and 2-heptenal are mainly responsible for the off-flavor. 相似文献
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C. C. Osawa L. A. G. Gonçalves M. A. A. P. Da Silva 《Journal of the American Oil Chemists' Society》2013,90(2):183-189
Palm olein is currently considered to be one of the best options for deep-frying, but as with any other edible oil, during frying, deteriorative reactions produce off-flavor compounds that reduce the oil sensory quality. This study assessed the odor significance of the volatiles formed during 136 h of deep-frying a chicken product in palm olein, aiming to identify potential markers of the oil sensory quality during frying. The volatiles were isolated by solid phase microextraction, and identified by GC–MS. Trained judges assessed the odor intensity and quality of the volatiles formed during frying, evaluating the GC effluents through a GC–olfactometry technique called OSME. Two hundred and eight volatiles were detected by GC/MS in the palm olein after 136 h frying. Of these, heptanal, t-2-heptenal, decanal and t-2-undecenal were identified as potential markers of the sensory quality of palm olein during frying. Hexanal, pentanal and pentane, usually associated with lipid oxidation, showed no odor impact in the GC effluents, and were thus proven not to be good markers of the sensory quality of palm olein when used for a long frying period. 相似文献
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Lingjie Zhang Kang Zhou Maohao Wang Rui Li Xinlong Dai Yajun Liu Xiaolan Jiang Tao Xia Liping Gao 《International journal of molecular sciences》2023,24(1)
Volatile ester compounds are important contributors to the flavor of strawberry, which affect consumer preference. Here, the GC-MS results showed that volatile esters are the basic aroma components of strawberry, banana, apple, pear, and peach, and the volatile esters were significantly accumulated with the maturation of strawberry fruits. The main purpose of this study is to discuss the relationship between carboxylesterases (CXEs) and the accumulation of volatile ester components in strawberries. FaCXE2 and FaCXE3 were found to have the activity of hydrolyzing hexyl acetate, Z-3-hexenyl acetate, and E-2-hexenyl acetate to the corresponding alcohols. The enzyme kinetics results showed that FaCXE3 had the higher affinity for hexyl acetate, E-2-hexenyl acetate, and Z-3-hexenyl acetate compared with FaCXE2. The volatile esters were mainly accumulated at the maturity stages in strawberry fruits, less at the early stages, and the least during the following maturation stages. The expression of FaCXE2 gradually increased with fruit ripening and the expression level of FaCXE3 showed a decreasing trend, which suggested the complexity of the true function of CXEs. The transient expression of FaCXE2 and FaCXE3 genes in strawberry fruits resulted in a significantly decreased content of volatile esters, such as Z-3-hexenyl acetate, methyl hexanoate, methyl butyrate, and other volatile esters. Taken together, FaCXE2 and FaCXE3 are indeed involved in the regulation of the synthesis and degradation of strawberry volatile esters. 相似文献
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《Drying Technology》2013,31(3-4):559-570
Fat free apple chips are an interesting form of ready-to-eat dried snack food. The objective of the study was to investigate the effect of ripeness degree of fruit used for processing on chips quality parameters. Apples of six cultivars were processed at harvest and after 2, 4 and 6 months of air storage at 0°C. Quality parameters of chips were evaluated by instrumental and sensory tests shortly after apple processing. As expected, the degree of ripeness and tissue structure properties of apples were strongly related to the period of storage, and had significant effect on the quality of final product. Variations of dried chips' quality parameters related to taste, aroma and color seem to be influenced by the biochemical changes naturally occurring in ripening, stored apples and not dependent on the raw material seasonal variations at harvest. Attributes related to texture of chips were also dependent on storage period, but their values differed highly between seasons. It was found that most of the investigated apple cultivars had the optimum degree of ripeness for high quality chips production, which was achieved after two months of cold storage. 相似文献
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J. D. Warthen C.-J. Lee E. B. Jang D. R. Lance D. O. McInnis 《Journal of chemical ecology》1997,23(7):1891-1900
Twenty-eight volatile compounds from freshly crushed, ripe, dark red coffee fruit, Coffea arabica, were identified by dynamic headspace analysis techniques. Identifications were made on the basis of a comparison of Kovats indices and GC-MS spectra for unknowns and authentic samples. Of the compounds identified, 10 were alcohols, nine were aldehydes, five were ketones, and four were monoterpenes. The five most abundant volatiles in decreasing order were hexanal (21%), 2-(E)-hexenal (11%), 3-methyl-1-butanol (9.0%), 3-methyl-1-butanal (8.5%), and 1-hexanol (8.4%). The five least abundant volatiles of the 28 identified, in increasing order, were decanal (0.19%), methyl hexanoate (0.33%), pulegone (0.44%), α-isomenthone (0.45%), and 2-nonanone (0.55%). In preliminary tests, many of the identified volatiles attracted more female Mediterranean fruit flies than the control. 相似文献
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Khaled Yousfi José A. Cayuela José M. García 《Journal of the American Oil Chemists' Society》2009,86(3):291-296
Mill olives (Olea europaea L. cv. ‘Lechín’), harvested at the green mature stage of ripening, were stored for 72 h under six different storage conditions:
in air, in a closed container, and in a closed container with 30 ppm ethylene either at 20 or at 40 °C. The use of 40 °C as
the fruit storage temperature reduced oil bitterness, regardless of the atmosphere applied; however, it also induced a significant
reduction in stability and pigment content of the oil extracted. At 20 °C, mill olives stored under air supplemented with
30 ppm ethylene engendered oils with middle bitterness intensity, whereas the oils obtained from fruit stored similarly, but
without ethylene, or in an open container exhibited a strong intensity of this sensory attribute. Fruit respiration in the
closed containers caused a CO2 accumulation and an O2 decrease in the storage atmosphere. This CO2 concentration was increased by the previous ethylene addition, but O2 presence did not suffer an additional reduction. The use of modified atmospheres in fruit storage induced off-flavor development
in the oils extracted, producing a significant reduction in the overall grading of their sensory quality. 相似文献
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Sigrid A. Carle Anne L. Averill Geoffrey S. Rule W. Harvey Reissig Wendell L. Roelofs 《Journal of chemical ecology》1987,13(4):795-805
We conducted a comparative study of volatiles produced by wholeCrataegus hawthorn fruit and four cultivars of apple (Royal Red Delicious, Red Astrachan, McIntosh, and Wealthy) and determined quantitative and qualitative changes of volatiles associated with fruit ripening. Within the approximate range of the GLC fraction known to elicit behavioral activity in the apple maggot fly,Rhagoletis pomonella (Walsh) (Diptera: Tephritidae), 52 esters were identified. 相似文献
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The effect of storage conditions (light, temperature, container types) and time on the quality of natural olive oils from different cultivars and Australian regions were studied. The oils’ changing quality was monitored through several physico-chemical methods (free fatty acids, peroxide value, UV-spectrometry (K232, K 270 and ΔK), induction time, total polyphenol content, bitterness, pyropheophytin a and 1,2-diacyl-glycerol content) and sensory analysis over 24 months. Pyropheophytins a and 1,2-diacyl-glycerols criteria showed very good performance as indicators of overall olive oil quality and freshness as well as highlighting any problems during the storage of the product. Pyropheophytin a increment averaged 7 % per year and the 1,2-diacyl-glycerols decreased at an average of 23 % per year at normal storage conditions over time. 相似文献
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John Paul Cunningham Mikael A Carlsson Tommaso F Villa Teun Dekker Anthony R Clarke 《Journal of chemical ecology》2016,42(9):931-940
Frugivorous tephritid fruit flies have lineages with high levels of host generalism. These insects use olfaction to locate fruits, but how they are able to recognize the odors of so many different host species is poorly understood. We used a series of behavioral experiments to investigate the role of fruit ripening volatiles as host cues in the Queensland fruit fly, Bactrocera tryoni (Froggatt), a polyphagous pest in Australia. Odors of mature guava (Psidium guajava) attracted female and male flies more strongly than three other ripening stages and guava pulp. We analyzed volatiles from guava odor and selected eleven compounds, all of which elicited an electrophysiological response in the antenna of female flies. Three of these, ethyl acetate, ethyl butyrate, and ethyl propionate, were released at the highest rates from the most attractive ripening stage. In behavioral trials, these three esters were not attractive individually, whereas a combination was necessary and sufficient in attracting female flies. The three-component blend was as attractive as the entire 11-component blend, which without these key volatiles was not attractive. Moreover, injecting low ranking hosts (squash and cucumber) with the three volatiles increased attraction in ovipositing female flies. These fruit flies are classed as generalists, but like many polyphagous insects they could be regarded as resource specialists, preferring specific plant reproductive stages with predictable odor cues. Exploring olfaction from this perspective could improve our understanding of host choice in polyphagous insects, and the selection of volatiles to be used as attractants in insect pest management. 相似文献
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A. Kiritsakis G. D. Nanos Z. Polymenopulos T. Thomai E. M. Sfakiotakis 《Journal of the American Oil Chemists' Society》1998,75(6):721-724
"Koroneiki" olive fruit from trees grown in Crete were stored under five different conditions (0°C, air; 5°C, air; 5°C, 2%
O2+5% CO2; 7.5°C, air; 7.5°C, 2% O2+5% CO2). Oil was obtained from fruit immediately after harvest and after fruit storage for 30 and 60 d. Olive oil quality was evaluated
by determining acidity, peroxide value, absorption coefficients (K232, K270), phenol and chlorophyll content, fatty acid composition, and the resistance to oxidation by oven test. Olives stored at
7.5°C, even for 30 d, deteriorated from fungus development, and the obtained oil was of inferior quality with high acidity,
peroxide value, and absorption coefficients. The same oil had high chlorophyll and phenol content, resulting in good oil resistance
to oxidation. Olive oil from fruit stored at 0 or 5°C for 30 d had acceptable acidity, peroxide value, and absorption coefficients,
but showed low resistance to oxidation, which was attributed to low chlorophyll and phenol content. This condition is further
attributed to chilling injury caused by low storage temperatures. During storage, all treatments resulted in an increase of
oleic acid, partly as a result of linoleic acid oxidation. 相似文献