Attract,reward and disrupt: responses of pests and natural enemies to combinations of habitat manipulation and semiochemicals in organic apple

The widespread use of pesticides along with the simplification of the landscape has had undesirable effects on agroecosystems, such as the loss of biodiversity and the associated ecosystem service biological control. How current production systems can be remodelled to allow for a re-establishment of biological pest control, while preserving productivity, is a major challenge. Here, we tested whether a combination of tools could augment or synergize biological control of insect pests in apple (Malus domestica), comprised of a tortricid pest complex, a geometrid pest complex and the rosy apple aphid. The tools aimed at disrupting mating behaviour of multiple pest species (multispecies mating disruption, “Disrupt”, MMD), attracting natural enemies (a blend of herbivory-induced volatiles, “Attract”, A), or providing refuge and rewards for a diverse insect community (perennial flower strip, “Reward”, R) over a 3-year period. Suction samples were consistently richer in generalist predators but not in parasitoids when multiple tools including MMD?+?A?+?R or MMD?+?A were employed. In addition, lepidopteran pest levels were significantly lower in these plots than in MMD or MMD?+?R at the end of the 3-year experiment. This was, however, not reflected in survival of artificially established aphid colonies. Our data indicates that multiple, complementary tools can greatly enhance natural enemy level, but also that long-term implementation is needed to fully realize the augmentatory or synergistic potential of complementary components and restore biological control as an ecosystem service of practical relevance.

     

Genetic engineering of terpenoid metabolism attracts bodyguards to Arabidopsis

Herbivore-damaged plants release complex mixtures of volatiles that attract natural enemies of the herbivore. To study the relevance of individual components of these mixtures for predator attraction, we manipulated herbivory-induced volatiles through genetic engineering. Metabolic engineering of terpenoids, which dominate the composition of many induced plant volatile bouquets, holds particular promise. By switching the subcellular localization of the introduced sesquiterpene synthase to the mitochondria, we obtained transgenic Arabidopsis thaliana plants emitting two new isoprenoids. These altered plants attracted carnivorous predatory mites (Phytoseiulus persimilis) that aid the plants' defense mechanisms.     

Sensory and chemical changes in tomato sauces during storage

The present work aimed to identify the key odorants of tomato sauces responsible for the flavor change during storage. Products made from paste or canned tomatoes were stored at 25 and 40 degrees C. Sensory properties and quantification of the key odorants were measured and correlated. Significant sensory changes appeared after 1 and 3 months at 25 degrees C in the respective dice and paste sauces (p < 0.01). The dice sauce was characterized by a steep loss of the sensory quality during the early storage and then by identical changes within the same time span at 25 and 40 degrees C. In the paste sauce the sensory deterioration was slower than for the dice sauce and occurred more extensively at 40 degrees C than at 25 degrees C. Correlation between sensory and instrumental data revealed that the source of sensory changes should be (E,E)-deca-2,4-dienal in the dice sauce. The sensory change in the paste sauce could be due to acetaldehyde, methylpropanal, 3-methylbutanal, oct-1-en-3-one, 3-methylbutanoic acid, deca-2,4-dienal, 2-methoxyphenol, and beta-damascenone.     

Sensory properties of virgin olive oil polyphenols: identification of deacetoxy-ligstroside aglycon as a key contributor to pungency

Polyphenols are an important functional minor component of virgin olive oils that are responsible for the key sensory characteristics of bitterness, pungency, and astringency. Polyphenols were isolated from virgin olive oils by using liquid/liquid extraction and then separated by using reverse phase HPLC followed by fraction collection. The sensory qualities of the isolated polyphenols were evaluated, and almost all fractions containing polyphenols were described as bitter and astringent. However, the fraction containing deacetoxy-ligstroside aglycon produced a strong burning pungent sensation at the back of the throat. In contrast, the fraction containing the analogous deacetoxy-oleuropein aglycon, at an equivalent concentration, produced only a slight burning/numbing sensation, which was perceived more on the tongue. No other polyphenol fractions from the analyzed oils produced the intense burning sensation; thus, deacetoxy-ligstroside aglycon is the polyphenol responsible for the majority of the burning pungent sensation found in pungent extra virgin olive oils.