Graphosoma lineatum (Hemiptera: Pentatomidae): a suitable host for mass rearing Ooencyrtus telenomicida (Hymenoptera: Encyrtidae)

The species Ooencyrtus telenomicida (Vassiliev) (Hymenoptera: Encyrtidae) is currently being considered as a candidate for augmentative biological control agent (BCA) against several pests, including Halyomorpha halys (Stål) (Heteroptera: Pentatomidae). Protocols for mass production of a BCA need fundamental information on its biological attributes. Here we tested a possible laboratory host for the rearing of O. telenomicida: the common bug Graphosoma lineatum L. (Heteroptera: Pentatomidae). At tested conditions, O. telenomicida biological parameters were: r_m 0.154, offspring production 84.07 specimens/female, sex ratio (% females) 71%, juvenile development time about 16 days, population doubling time 4.52 days, emergence rate about 90%.     

Sea fennel (<Emphasis Type="Italic">Crithmum maritimum</Emphasis> L.): from underutilized crop to new dried product for food use

Sea fennel (Crithmum maritimum L.) is a perennial halophyte species typical of coastal ecosystems, used fresh in traditional cuisine and folk medicine due to its sensory properties and a good content of healthy compounds. Although considered as a promising biosaline crop, this halophyte is underutilized for commercial cultivation possibly due to a shortage of its consumer demand. For promoting a full exploitation of this species, a new food product was obtained by drying sea fennel using different treatments (air-drying, microwave-drying, microwave-assisted air-drying and freeze-drying). Water activity, essential oil content, chlorophylls, surface colour, colouring power and sensory evaluation were analyzed. All drying treatments allow to obtain a good water activity but significantly reduced the content of essential oils and chlorophylls. Freeze-drying and microwaving preserved the surface colour parameters more than other drying treatments, while freeze-drying gave the product the best colouring power. Based on sensory analysis, microwave-drying, microwave-assisted air-drying and freeze-drying showed the highest scores among the drying methods. Taken together the results indicate that microwaving and freeze-drying are optimal for preserving qualitative traits, including organoleptic properties, in dried sea fennel for food use. Furthermore, dried sea fennel can be usefully exploited in human food not only for its aromatic traits but also for its food colouring power like other plant derived natural colorants. It could be concluded that this underutilized crop could play a better role for making up a sustainable food production system.