Biological characteristics of maize dwarf mosaic potyvirus from Spain

Two isolates of maize dwarf mosaic virus (MDMV-Sp and MDMV-Spl) obtained from maize in the northeast of Spain were studied. Both isolates induced similar reactions on 6 sorghum cultivars, johnsongrass and oat (cv. Clintland), with the exception of MDMV-Sp which produced a different reaction on one sorghum cultivar. Thirty-three grass species were tested as possible hosts (16 previously untested) and 18 were found to be susceptible. Among those, eight were previously unidentified hosts for MDMV:Aegilops ovata, A. ventricosa, Avena barbata, Bromus alopecurus, B. diandrus, B. fasciculatus, Echinaria capitata andLolium rigidum. Both isolates were transmitted from maize to maize nonpersistently byRhopalosiphum maidis, R. padi, Schizaphis graminum andSitobium avenae. The virus was not seed-transmitted in Mo17 and B73 maize inbred lines. Pinwheels, scrolls and short curved laminated aggregates were observed in the cytoplasm of maize cells infected by MDMV-Sp or MDMV-Sp1. In addition, laminated aggregates were observed in cells infected by MDMV-Sp1.     

Photosynthesis and water relations of savanna tree species differing in leaf phenology

Godmania macrocarpa Hemsley, a deciduous tree characteristic of fire protected areas of the savanna region of central Venezuela, was more drought tolerant, allocated more N to leaves and had consistently higher photosynthetic rates than Curatella americana L., a ubiquitous species growing successfully within the grasslands of tropical American savannas. Godmania macrocarpa maintained higher leaf conductance and photosynthesized at higher xylem water tensions than C. americana. As the dry season progressed, G. macrocarpa was more affected by water stress than C. americana, which may explain why G. macrocarpa shed its leaves before forming new leaves. For both species, leaf sap osmolality was strongly correlated with, but not completely accounted for by, soluble sugars. Integrated water-use efficiency, as measured by delta(13)C, was similar for both species, but young leaves were more efficient than old leaves. Water-use efficiency of adult leaves was similar in both species as a result of higher photosynthetic rates in G. macrocarpa and lower leaf conductances in C. americana. Compared to G. macrocarpa, instantaneous photosynthetic N-use efficiency was higher in C. americana despite its lower maximum photosynthetic rates. The absence of G. macrocarpa trees from open grasslands, despite their high productive capacity, is possibly the result of unfavorable conditions for germination, poor survival of seedlings, and lack of resistance against fire.     

Cryphonectria hypovirus 1 (CHV‐1) survey reveals low occurrence and diversity of subtypes in NE Spain

Cryphonectria parasitica (Murrill.) Barr is a necrotrophic fungus that affects European chestnut populations. In Catalonia (NE Spain), this fungus is widely spread affecting chestnut stands. In addition to vegetative compatibility (VC) types of the fungus, knowledge of the Cryphonectria hypovirus (CHV) occurrence is important to implement a biocontrol programme. We confirmed the presence of hypoviruses in several chestnut subpopulations of Catalonia, and we determined the VC types of CHV‐infected isolates. We also studied the nucleotide sequences of these hypoviruses from a variable region located in the hypovirus ORF‐A. Our results show a low occurrence of hypoviruses throughout C. parasitica populations in Catalonia, except for a few localized stands. From 312 sampled cankers, we obtained 179 white, pale orange or rickety isolates. In 35 of them, we detected CHV‐1. Infected isolates belonged to 5 of the 7 sampled subpopulations. We found 12 CHV‐1 haplotypes, based on the nucleotide sequence analysis. Most of the hypoviruses have the same nucleotide sequence or show high homology at nucleotide level with isolates previously included in CHV‐1 subtype‐I. However, we found that 3 haplotypes share at least 97% of their ORF‐A nucleotide sequence with CHV‐1 subtype‐E. Phylogenetic analysis grouped these 3 isolates in a different cluster than the other hypoviruses. These results suggest that multiple introductions of CHV‐1 have occurred recently in Catalonia. Dominant VC types of hypovirus‐infected isolates are EU‐1, EU‐2 and EU‐5, which are similar to those previously reported in this region.     

Are kaolin and copper treatments safe to the olive fruit fly parasitoid Psyttalia concolor?

Kaolin particle films and copper-based products can be considered as possible alternatives to traditional agrochemicals used for controlling the dominant pest of olive grove areas of the Mediterranean Basin, the olive fruit fly, Bactrocera oleae (Rossi) (Dip. Tephritidae), to which this pest has already evolved resistance. Psyttalia concolor (Szèpligeti) (Hym. Braconidae) is a koinobiont larval–pupal endoparasitoid of many Tephritidae of economic importance. It has been routinely used in the Mediterranean Basin for augmentative releases against B. oleae. Detailed knowledge of lethal and sublethal effects of these agrochemicals on non target arthropods is required for effective integrated pest management programmes. The aims of this study were to evaluate direct mortality caused by kaolin and copper salts on the parasitoid and the sublethal effects on emergence of adults from treated pupae and on beneficial capacity of females through four different experiments, three at laboratory level and one in semi-field conditions. Dual choice and no-choice experiments in the case of kaolin were also performed to test kaolin oviposition repellence. The results indicated that the tested agrochemicals were not harmful to the parasitoid. No lethal toxicity or effects on beneficial capacity were recorded. The behavioural experiments, however, showed that when females could choose between parasitising through a kaolin-treated surface and a water-treated one, there was a slight reduction in the percentage of parasitised hosts for kaolin. No differences were detected when females were not given a choice.     

Bioaccumulation of Copper by Zea mays: Impact on Root, Shoot and Leaf Growth

In the present study, the growth and the Cu²⁺accumulation by roots, shoots and leaves of Zea mays were examined using copper sulphate in the range of 10^?4 to 10^?2 M. Plants of Z. mays did not show inhibition of growth in the presence of 10^?4 to 10^?2 M Cu²⁺; however, it was observed growth effects on root when different Cu²⁺ solution concentrations were used. Only the seedlings exposed to 10^?2 M exhibited substantial root growth reduction, yielding only 56% of length with respect to the control. Seedlings exposed to 10^?4 M Cu²⁺ exhibited 16% and 42% growth increase in shoots and leaves, respectively, when compared with the controls. The seedlings treated with 10^?3 and 10^?2 M Cu²⁺ were inhibited in shoot and leaf growth. The fresh weights in roots, shoots and leaves significantly decreased at 10^?2 M Cu²⁺. The tolerance index, based on root length, was not significantly different for the three different treatments with copper. However, the total accumulation rate was very low at 10^?4 and 10^?3 M compared to 10^?2 Cu treatments. The capacity of copper accumulation by roots, shoots and leaves of Z. mays plants increased concomitant to the copper concentration, arriving to 382 times more in roots, 157 in shoots and only 16 in leaves, all compared to the controls. Cu could be accumulated by roots, shoots and leaves when the initial concentrations were 10^?3 and 10^?4 M. However, when it was 10^?2 M, the metal could not be accumulated by leaf and shoot levels; the roots could increase their copper accumulation capacity three times compared to the control. Z. mays has potential ability to accumulate Cu without being overly sensitive to Cu toxicity.     

Yeasts used as fining treatment to correct browning in white wines

White wine was subjected to several fining treatments using baker's yeast at concentrations of 0.5, 1, 2, 3, 4, and 5 g/L. At all these concentration levels, the yeasts decreased the color of the wine in different degrees. The wine samples treated with the higher yeast concentration were subjected to analysis of phenolic compounds by HPLC and found to exhibit significantly decreased contents of vanillic, syringic and c-coutaric acids, and procyanidins B2 and B4, and colored compounds eluted at high retention times. The efficiency of the yeast-based fining treatment (1 g/L) was compared with traditional treatments such as those involving the use of activated charcoal or PVPP, which were employed at the usual concentrations in Sherry winemaking. This yeast treatment was found to provide results similar to those of the activated charcoal treatment in terms of A(420). Likewise, significant differences in the degree of retention of various phenols were observed among the three treatments compared. Finally, the wine samples obtained with the different treatments were subjected to a sensory panel. All the wines were found to exhibit improved color, aroma, and flavor with respect to the untreated samples, although the treatment using yeast at 1 g/L provided the best results in terms of aroma.     

Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety

Changes in 36 volatile compounds of must from ripe grapes dried by direct exposure to sun and must from ripe grapes were studied. Compounds not dependent on sampling site in both musts were selected, and their concentration/Brix degree ratio values, were subjected to variance analysis. Only butan-1-ol and isoamyl alcohols showed no differences, while (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, (E)-hex-2-en-1-ol, (E)-hex-2-enal, hexanoic acid, isobutanol, benzyl alcohol, 2-phenylethanol, gamma-butyrolactone, gamma-hexalactone, and 5-methylfurfural, showed significant differences between the two must types, which may be ascribed to the drying process. An approach to describe must odor has been carried out by grouping volatile compounds in aromatic series, increasing their values in the fruity, solvent, sweet, and roasted series and diminishing the herbaceous as a consequence of the drying process.     

Volatile compounds in Hispánico cheese manufactured using a mesophilic starter,a thermophilic starter,and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415

The effect of the addition of Lactococcus lactis subsp. lactis INIA 415, a strain harboring the structural genes of nisin Z and lacticin 481, on the formation of volatile compounds in Hispánico cheese manufactured with a mesophilic starter or with the mesophilic starter and a thermophilic starter was investigated. Addition of bacteriocin-producing L. lactis subsp. lactis INIA 415 to milk enhanced the formation of 2-methyl-propanal, 2-methylbutanal, 3-methylbutanal, 2-methyl-1-propanol, 3-methyl-1-butanol, 1-octanol, 2-butanone, and 2,3-butanedione. On the other hand, addition of thermophilic starter enhanced the formation of acetaldehyde, ethanol, 3-methyl-2-buten-1-ol, ethyl butanoate, ethyl hexanoate, 2-butanone, and 2,3-butanedione in Hispánico cheese. Stepwise discriminant analysis using the relative abundances of volatile compounds classified cheeses by type of starter, with function 1 related to thermophilic starter and function 2 to bacteriocin producer.