Predicting stand damage and tree survival in burned forests in Catalonia (North-East Spain)

The study developed models for predicting the post-fire tree survival in Catalonia. The models are appropriate for forest planning purposes. Two types of models were developed: a stand-level model to predict the degree of damage caused by a forest fire, and tree-level models to predict the probability of a tree to survive a forest fire. The models were based on forest inventory and fire data. The inventory data on forest stands were obtained from the second (1989–1990) and third (2000–2001) Spanish national forest inventories, and the fire data consisted of the perimeters of forest fires larger than 20 ha that occurred in Catalonia between the 2nd and 3rd measurement of the inventory plots. The models were based on easily measurable forest characteristics, and they permit the forest manager to predict the effect of stand structure and species composition on the expected damage. According to the stand level fire damage model, the relative damage decreases when the stand basal area or mean tree diameter increases. Conversely, the relative stand damage increases when there is a large variation in tree size, when the stand is located on a steep slope, and when it is dominated by pine. According to the tree level survival models, trees in stands with a high basal area, a large mean tree size and a small variability in tree diameters have a high survival probability. Large trees in dominant positions have the highest probability of surviving a fire. Another result of the study is the exceptionally good post-fire survival ability of Pinus pinea and Quercus suber.     

Changes in the volatile composition of a semihard ewe milk cheese induced by high-pressure treatment of 300 MPa

The effect of high-pressure (HP) treatment (300 MPa, 10 min) on the volatile profile of semihard ewe milk cheeses was investigated. The HP treatment was applied at two different stages of ripening (1 and 15 days; 3P1 and 3P15) and microbiota, proteolysis indexes (soluble nitrogen and total free amino acid content), and volatile compounds were assayed at 15, 60, 90, and 150 days of ripening. The intensity of odor and aroma of cheeses was also assayed. 3P1 cheeses presented the highest content of free amino acids and were characterized by the lowest amounts of aldehydes, ketones, short-chain free fatty acids, and terpenes and higher levels of ethanol and ethyl esters. 3P15 cheeses were characterized by the highest content of short-chain free fatty acids and pyruvaldehyde and the lowest abundance of secondary alcohols and were more similar to control cheeses than those HP-treated on the first day. Intensities of odor and aroma were not significantly influenced by the HP treatment. However, the panellists found some differences in 3P1 as compared with control and 3P15 cheeses in what they perceived as lower odor and aroma quality.     

D-amino acid formation in sterilized alkali-treated olives

The occurrence of d-amino acids in commercial ripe olives, a well-known sterilized alkali-treated product, was investigated by high-performance liquid chromatography (HPLC) with precolumn automatic derivatization. Absolute amounts of D-amino acids were in total 18.6-38.2 mg/100 g edible portion. The major D-amino acids were D-aspartic acid, D-glutamic acid, D-serine, and D-leucine. Furthermore, to evaluate the effects of sterilization time and olive pH on amino acid racemization, a simulated processing of green ripe olives was carried out. Serine (both free and bound form) was the most-racemized amino acid after heat treatment. Sterilization (15-35 min at 121 degrees C) increased the racemization values of both free and protein-bound amino acids, although in case of protein-bound phenylalanine the increase was not statistically significant. With an increase of pH from 8 to 10 units, the racemization values of all amino acids increased significantly, except for free forms of aspartic and glutamic acids. In general, the effects of the sterilization time and olive pH on total concentration (L + D enantiomers) of each amino acid were also significant.     

Structure of genetic variation in vegetative phenology of Cedrela odorata L.: implications for tree breeding

New Forests - The study of vegetative phenology is important to understand adaptation to different environments and potential trade-offs with growth traits. Crown leaf-out and leaf-fall phenology...     

Resistance to amitraz in the parasitic honey bee mite Varroa destructor is associated with mutations in the β-adrenergic-like octopamine receptor

Varroa destructor is considered a major reason for high loss rate of Western honey bee (Apis mellifera) colonies. To prevent colony losses caused by V. destructor, it is necessary to actively manage the mite population. Beekeepers, particularly commercial beekeepers, have few alternative treatments other than synthetic acaricides to control the parasite, resulting in intensive treatment regimens that led to the evolution of resistance in mite populations. To investigate the mechanism of the resistance to amitraz detected in V. destructor mites from French and U.S. apiaries, we identified and characterized octopamine and tyramine receptors (the known targets of amitraz) in this species. The comparison of sequences obtained from mites collected from different apiaries with different treatment regimens, showed that the amino acid substitutions N87S or Y215H in the OctβR were associated with treatment failures reported in French or U.S. apiaries, respectively. Based on our findings, we have developed and tested two high throughput diagnostic assays based on TaqMan technology able to accurately detect mites carrying the mutations in this receptor. This valuable information may be of help for beekeepers when selecting the most suitable acaricide to manage V. destructor.

     

Linking herbivore monitoring with interpolation to map regional risk of pest species

Journal of Pest Science - Long-term monitoring networks that generate data on pest abundance are the foundation of integrated pest management. Monitoring can estimate local risk from pests and...