Electrophysiological and behavioral responses of Bradysia odoriphaga (Diptera: Sciaridae) to volatiles from its Host Plant, Chinese Chives (Allium tuberosum Rottler ex Spreng)

2019 ◽  
Vol 112 (4) ◽  
pp. 1638-1644 ◽  
Author(s):  
Yuting Yang ◽  
Qi Su ◽  
Linlin Shi ◽  
Gong Chen ◽  
Yang Zeng ◽  
...  

Abstract Bradysia odoriphaga Yang et Zhang is a serious belowground pest of Chinese chives (Allium tuberosum). Our previous studies have indicated that B. odoriphaga females prefer to oviposit near the roots of Chinese chives rather than the roots of other plants, and that the performance (longevity and fecundity) of B. odoriphaga offspring was better on Chinese chives than on Lettuce (var. ramosa Hort.), Onion (Allium cepa) and Potato (Solanum tuberosum) but little is known about how the volatiles released by Chinese chives affect the host-finding and oviposition behaviors of B. odoriphaga. Here, we used gas chromatography-mass spectrometry and determined that Chinese chives releases the following volatiles: methyl allyl disulfide, β-myrcene, cis-ocimene, diallyl disulfide, nonane, n-dodecane, n-tetradecane, and n-hexadecane; quantities released were highest for methyl allyl disulfide and diallyl disulfide. In addition to eliciting strong responses in females in electroantennography assays, the latter two sulfur compounds and their mixtures attracted females in Y-tube olfactometer assays. The addition of methyl allyl disulfide, diallyl disulfide, or a mixture of the two compounds at a 1:5 ratio to chive plants increased oviposition when compared to control plants. These results indicate that methyl allyl disulfide and diallyl disulfide, either alone or in combination, influence the host-seeking behavior of B. odoriphaga.

Insects ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 158
Author(s):  
Mengmeng Zhang ◽  
Zhihao Cui ◽  
Nuo Zhang ◽  
Guanglin Xie ◽  
Wenkai Wang ◽  
...  

Holotrichia parallela (Coleoptera: Scarabaeidae: Melolonthinae) is a notorious pest of many crops, especially peanuts. In this study, volatiles from peanut plants were analyzed using both gas chromatographic-electroantennographic detection (GC-EAD) and gas chromatography/mass spectrometry (GC/MS) techniques, and tested for adult attraction with field trapping bioassays in Hebei Province, China. GC-EAD analyses indicated that H. parallela antennae strongly responded to twelve GC peaks, including eight identified compounds, (Z)-β-ocimene, hexanal, 6-methyl-5-hepten-2-one, nonanal, dihydromyrcenol, linalool, β-caryophyllene, methyl salicylate, and four unidentified compounds. When tested individually in field conditions from 24 to 31 July, 2020, β-caryophyllene and hexanal significantly attracted both sexes of H. parallela, whereas all other compounds were unattractive. A blend of β-caryophyllene and hexanal at a ratio of 2:1, close to the natural ratio of these two compounds from the intact peanut plant, was most attractive to the beetles. The remaining identified compounds, (Z)-β-ocimene, 6-methyl-5-hepten-2-one, nonanal, dihydromyrcenol, linalool, and methyl salicylate had no synergistic effects on H. parallela attraction when tested in combination with the blend of β-caryophyllene and hexanal. These results demonstrated that β-caryophyllene and hexanal in the volatiles from peanut plants have strong attraction to H. parallela. These two compounds have the potential to be used for monitoring H. parallela and its management programs.


Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.


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