Die Papierholzfrage

Ohne ZusammenfassungBesprechung des Heftes 28 der Silva Fennica: Paperiuukysymys —The pulwood question — Die Papierholzfrage.     

Constitutive emission of the aphid alarm pheromone, (E)-β-farnesene, from plants does not serve as a direct defense against aphids

Background  

The sesquiterpene, (E)-β-farnesene (EBF), is the principal component of the alarm pheromone of many aphid species. Released when aphids are attacked by enemies, EBF leads aphids to undertake predator avoidance behaviors and to produce more winged offspring that can leave the plant. Many plants also release EBF as a volatile, and so it has been proposed that this compound could act to defend plants against aphid infestation by 1) deterring aphids from settling, 2) reducing aphid performance due to frequent interruption of feeding and 3) inducing the production of more winged offspring. Here we tested the costs and benefits of EBF as a defense against the green peach aphid, Myzus persicae, using transgenic Arabidopsis thaliana lines engineered to continuously emit EBF.     

Influence of thermal treatment on color, enzyme activities, and antioxidant capacity of innovative pastelike parsley products

Conventional spice powders are often characterized by low sensory quality and high microbial loads. Furthermore, genuine enzymes are only inhibited but not entirely inactivated upon drying, so that they may regain their activity upon rehydration of dried foods. To overcome these problems, initial heating was applied in the present study as the first process step for the production of innovative pastelike parsley products. For this purpose, fresh parsley was blanched (80, 90, and 100 °C for 1-10 min) and subsequently comminuted to form a paste. Alternatively, mincing was carried out prior to heat treatment. Regardless of temperature, the color of the latter product did not show any change after heating for 1 min. With progressing exposure time the green color turned to olive hues due to marked pheophytin formation. Inactivation of genuine peroxidase (POD) and polyphenol oxidase (PPO) was achieved at all temperature-time regimes applied. In contrast, the parsley products obtained after immediate water-blanching were characterized by brighter green colors and enhanced pigment retention. With the exception of the variants water-blanched at 80 °C, POD and PPO were completely inactivated at any of the thermal treatments. Furthermore, in water-blanched samples, antioxidant capacities as determined by the TEAC and FRAP assays were even enhanced compared to unheated parsley, whereas a decrease of phenolic contents could not be prevented. Consequently, the innovative process presented in this study allows the production of novel herb and spice products characterized by improved sensory quality as compared to conventional spice products.