Field trial measuring the compatibility of methoxyfenozide and flonicamid with Orius laevigatus Fieber (Hemiptera: Anthocoridae) and Amblyseius swirskii (Athias-Henriot) (Acari: Phytoseiidae) in a commercial pepper greenhouse

BACKGROUND: Frankliniella occidentalis (Pergande) (Thysanoptera: Thripidae) and Bemisia tabaci (Gennadius) (Hemiptera: Aleyrodidae) are among the most serious pests of sweet peppers in greenhouses. Chemical control is difficult because of their high reproductive rates and insecticide resistance, and seasonal inoculative releases of Orius laevigatus (Fieber) and Amblyseius swirskii (Athias‐Henriot) are commonly used to reduce their populations. As chemical treatments are often needed in the crop against other pests, the side effects of methoxyfenozide (an insect growth regulator against lepidopteran pests) and flonicamid (a selective feeding inhibitor against sucking insects) were studied in both beneficial organisms in a commercial greenhouse. RESULTS: Orius laevigatus and A. swirskii were released at commercial rates (4–5 and 100 m^?2), and a strong establishment and a very homogeneous distribution were reached. One pesticide treatment with the maximum field recommended concentration of methoxyfenozide and flonicamid (96 and 100 mg AI L^?1) was done when they were well established, and their population levels were not affected either immediately or up to 30 days after treatment. CONCLUSION: The results are indicative of no impact of methoxyfenozide and flonicamid on the two natural enemies in the field, and both can be considered as potential alternatives to be included in IPM programmes in sweet pepper. Copyright © 2011 Society of Chemical Industry     

Hydroxytyrosol 4-beta-D-glucoside,an important phenolic compound in olive fruits and derived products

There is increasing interest in olive polyphenols because of their biological properties as well as their contribution to the color, taste, and shelf life of olive products. However, some of these compounds remain unidentified. It has been shown that hydroxytyrosol 4-beta-D-glucoside (4-beta-D-glucosyl-3-hydroxyphenylethanol) coeluted with hydroxytyrosol [(3,4-dihydroxyphenyl)ethanol] under reversed phase conditions in the phenolic chromatograms of olive pulp, vegetation water, and pomace of olive oil processing. A method to separate this compound from hydroxytyrosol by HPLC has been developed. The concentration of this glucoside increased in olive pulp with maturation and could be the main phenolic compound in mature olives. In contrast, the presence of this compound was not detected in olive oil by using HPLC-MS. The compound must be considered both in table olives and olive oil processing because of its glucose and hydroxytyrosol contribution to these products.     

Polyphenol changes during fermentation of naturally black olives

The individual evolution of phenolic compounds has been studied during the natural fermentation of black olives for the first time. Cyanidin 3-rutinoside and cyanidin 3-glucoside were the main anthocyanins identified in fresh olives, and they were not detected after 1 month of storage either in brine or in olive. The fruit colors were different when aerobic or anaerobic conditions were used and as a consequence of the different anthocyanin polymerizations that took place. At time zero, the polyphenols observed in the olive juice were hydroxytyrosol-4-beta-glucoside, oleuropein, hydroxytyrosol, tyrosol, salidroside, and verbascoside and, after 12 months, the main phenol was hydroxytyrosol. The polyphenol content in the oil phase of olives was also analyzed. The dialdehydic form of elenolic acid linked to hydroxytyrosol and tyrosol, oleuropein aglycon, and ligstroside aglycon were the main compounds found at the beginning of fermentation but were not detected after 3 months. In contrast, hydroxytyrosol, hydroxytyrosol acetate, tyrosol, and tyrosol acetate were the main polyphenols detected in the oil phase of the final product. The acid hydrolysis of the initial glucosides (in olive juice) and the aglycons (in oil phase) was, therefore, the main reaction that took place during fermentation.     

Antibacterial and antioxidant activities of essential oils isolated from Thymbra capitata L. (Cav.) andOriganum vulgare L

Antilisterial activities of Thymbra capitata and Origanum vulgare essential oils were tested against 41 strains of Listeria monocytogenes. The oil of T. capitata was mainly constituted by one component, carvacrol (79%), whereas for O. vulgare three components constituted 70% of the oil, namely, thymol (33%), gamma-terpinene (26%), and p-cymene (11%). T. capitata essential oil had a significantly higher antilisterial activity in comparison to O. vulgare oil and chloramphenicol. No significant differences in L. monocytogenes susceptibilities to the essential oils tested were registered. The minimum inhibitory concentration values of T. capitata essential oil and of carvacrol were quite similar, ranging between 0.05 and 0.2 microL/mL. Antioxidant activity was also tested, the essential oil of T. capitata showing significantly higher antioxidant activity than that of O. vulgare. Use of T. capitata and O. vulgare essential oils can constitute a powerful tool in the control of L. monocytogenes in food and other industries.     

Usefulness of amino acid composition to discriminate between honeydew and floral honeys. Application to honeys from a small geographic area

With the aim of finding methods that could constitute a solid alternative to melissopalynological and physicochemical analyses to determine the botanical origin (floral or honeydew) of honeys, the free amino acid content of 46 honey samples has been determined. The honeys were collected in a small geographic area of approximately 2000 km(2) in central Spain. Twenty-seven honey samples were classified as floral and 19 as honeydew according to their palynological and physicochemical analyses. The resulting data have been subjected to different multivariant analysis techniques. One hundred percent of honey samples have been correctly classified into either the floral or the honeydew groups, according to their content in glutamic acid and tryptophan. It is concluded that free amino acids are good indicators of the botanical origin of honeys, saving time compared with more tedious analyses.     

Temporal and Spatial Monitoring of the pH and Heavy Metals in a Soil Polluted by Mine Spill. Post Cleaning Effects

The bursting of the mining dam of Aznalcollar (Seville, Spain) triggered an increase in the concentration of heavy metals in the soils of the river Guadiamar valley as a result of the leaching of the pyritic sludge deposited on them. After the cleaning operations which included, as well as mechanical clearing, the addition of different amendments, some areas with residual sludge remained, from which some heavy metals are being mobilized by the cyclical recharge and discharge processes of water in the profiles. This paper analyzes the effect of the soil recovery operations and the climatology on the concentration of metals and their distribution in the soil profile in an area affected by the toxic spill. Fourteen points have been selected in a plot in which acidity persists, there is no vegetation, and residual sludge stains can be seen at a glance. The temporal and spatial evolution of the extractable metals: Fe, Cu, Mn and Zn, the pH and the oxidable fraction has been measured in-depth. The results obtained up to now indicate a leaching of the pollutant towards deeper horizons, finding, at a depth of 757 cm, pH values of 3.5 and very high Fe and Mn concentrations available, especially in the profiles with large sized pores, with a big fraction of sand. On the surface, seasonally, there are low pH values of around 2.5 and extractable Fe contents of over 4000 ppm, which might have an influence on the quality of surface runoff or underground water.     

Investigation of Fresh and Freeze-Dried Seabream Spurus uurufu L. Eggs as a Fatty Acid Source in the Enrichment of Bruchionus sp.: Potential Use of a Waste Product

Abstract— Most marine fish larviculture is dependent on the culture and nutritional manipulation of live prey, of which the rotifers Brachionus sp. are one of the most commonly used. The particular reproductive characteristics of gilthead seabream Spus aurata L. lead to an egg overproduction in commercial hatcheries, where the excess is normally wasted. This study was developed with the objective of testing seabream eggs as an enrichment product for Brachionus sp., using as control the commercial product Algamac 2000×. In view of the need to preserve and store the eggs produced in excess, freezedrying was examined as a possible technical solution for this purpose. The fatty acid profiles of the tested enrichment products (fresh seabream eggs, freeze-dried eggs and Algamac 2000×), as well as of the enriched rotifers at 0 h and after 3,6,12, 15, 18 and 24 h of enrichment, were analyzed. Freeze-dried eggs were stored for 14 and 58 wk prior to analysis, in order to examine a potential deterioration of the fatty acid nutritional quality. A potential use of seabream eggs as an enrichment product for Brachionus sp. was demonstrated. Rotifers enriched with eggs, fresh and freeze-dried, presented relatively high levels of polyunsaturated fatty acids (PUFA), highly unsaturated fatty acids (HUFA; × C20 and 2 double bonds), and fatty acid methyl esters (FAME), a docosahexaenoic acid (DHA)/eicosapentaenoic acid (EPA) ratio of about 2 and a fairly high (n-3)/(n-6) ratio, especially during the first 3-6 h of enrichment. When freeze-dried eggs were stored in a dry atmosphere during 14 and 58 wk, only a slight and nonsignificant decrease was noted in the fatty acid content over this period of time. Therefore, freeze-drying may be an effective way of preserving the eggs in excess, at least up to 58 wk of storage.