Search results for " Volatile"
showing 10 items of 312 documents
Chemical composition of volatile and fixed oils from of Salvia argentea L. (Lamiaceae) growing wild in Sicily.
2015
The chemical compositions of the essential oil and of the non-polar extracts (petroleum ether, dichloromethane) of the aerial parts (flowers, leaves and stems) of Salvia argentea L. were determined by GC-FID and gas chromatographyâmass spectrometry analysis. 14-Hydroxy-α-humulene (40.1%) was recognised as the main constituents of the essential oil of S. argentea, together with 1,3,8-p-menthatriene (12.1%), globulol (7.4%) and β-sesquiphellandrene (5.8%). Tritriacontane (9.9% and 14.1%), heptacosane (8.4% and 10.5%), hentriacontane (8.3% and 10.9%), tetradecanal (8.4% and 10.2%) and methyldotriacontane (7.9% and 7.6%) were recognised as the main constituents of the extracts in petroleum …
Color and sensory changes in fresh cut pear during storage comparing ‘Coscia’ and ‘Butirra’, cultivated in southern Italy
2023
Pear (Pyrus communis L.) cultivars ‘Coscia’ and ‘Butirra’, cultivated in southern Italy are characterized very excellent by aroma and texture. Visual appearance is the primary descriptor that determines the acceptance of fresh-cut pears. Softening is another important quality parameter which considerably influences the acceptance of fresh-cut pears. The aim of this work was to study the effect of genotype on shelf life and quality of fresh-cut pear fruit harvested at commercial maturity stage. After cutting, pear fruit samples were stored under passive atmosphere at 5±1°C for 3, 5, 7 and 12 days. Fruit color (L*, a*, b*, ΔE), consistence, solid soluble, titratable acidity, CO2 and O2 packag…
Individuazione e applicazione di composti volatili repellenti per il controllo delle popolazioni del punteruolo rosso delle palme
2014
The red palm weevil (RPW), Rhynchophorus ferrugineus Olivier (Coleoptera, Curculionidae), is one of the most severe pests of ornamental palm species in urban areas of Mediterranean countries. The cryptic nature of the weevil, and the gaps in our knowledge of its biology and ecology, hamper the development of efficient and sustainable strategies to limit its diffusion. Control strategies based on semiochemicals can be considered a suitable alternative for RPW population management, particularly in urban areas. Nevertheless these strategies might be improved by broadening our knowledge of behavior modifying stimuli suitable for adult manipulation, such as repellent chemical compounds. A first…
Impact of an invasive pest in local semiochemical networks
During the host location process, egg parasitoids rely on a series of chemical stimuli from the host/plant complex. In particular, in tritrophic systems consisting of plants, herbivorous stink bugs and their egg parasitoids, previous studies demonstrated that wasps are attracted by oviposition-induced plant volatiles (OIPVs). These compounds act as indirect plant defence mechanism allowing plants to recruit egg parasitoids, which are in general the most important natural enemies of stink bugs. Moreover, when wasps land on a plant, they can exploit chemical footprints left by male and female stink bugs walking on the leaves as indirect host-related cues, since chemicals lead them in an area …
Integrating natural enemies and semiochemicals in cultural control for an effective IPM
2012
Since their discovery, many semiochemicals (behavior modifying chemicals) have been identified and synthetized, and a number of techniques have been developed to use them in integrated pest management (IPM) programs against insect pests. In particular, the uses of semiochemicals in IPM to monitor insect pest populations and to interfere with their behavior preventing agricultural damage are widely adopted by the growers. In the same time, evidences that semiochemicals can also modify the behavior of insect natural enemies inspired researchers to explore the possibility to use semiochemicals to conserve and/or enhance the efficacy of natural enemies in cropping systems. However the use of se…
Modifications over time of volatile compounds in coriander (Coriandrum sativum L.)
2007
Coriander (Coriandrum sativum L.) is an annual strongly-smelling herb belonging to the family Apiaceae, which is cultivated all over the world for its aromatic fruits (“seeds”) and, in many Asiatic and South American countries, for its green leaves. The aromatic features of leaves and fruits are sharply different, and the strong smell coming from leaves (many times referred to as a “bug” scent) is not always pleasant to many consumers from western countries. In our work, one Coriander small-seeded biotype has been grown in plastic covered greenhouses, and at given time intervals samples of leaves, flowers and fruits have been analyzed by means of HS-SPME and GC-MS to study the evolution ove…
Characterization of Phenolic and Volatile Compounds of Sicilian Virgin Olive Oils Produced from Native Cultivars
2009
Compositions and Sensory Characterization of Olive Oils from CentralWestern Sicily
In Sicily, olive has been cultivated since ancient times and its germplasm is characterized by a wide genetic diversity that could be related to its domestication and spread in ancient times, and to some reproductive biological peculiarities as self-incompatibility. In this research, EVOO of Sicilian heritage such as Nocellara del Belice, Biancolilla, Biancolilla centinara and Passulunara, was been investigated. The assessment regards main chemical-physical parameters and sensory profles, based on the olfactory and gustatory characteristics. Samples were obtained from Bona Furtuna farm (Corleone, C-W Sicily), equipped with a continuous two and half phases cold extraction system. Results sho…
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese
2022
The aim of this study was to produce a fresh ovine pressed cheese within Pecorino “Primosale” typology with the addition of citrus essential oils (EOs). For this purpose, ewe’s pasteurized milk was added with EOs from the peel of lemons, oranges and tangerines. Seven cheese productions were performed at the pilot plant scale level, including one control production (CP) without the addition of EOs and six experimental productions obtained by the addition of two EO concentrations (100 and 200 µL/L) to milk. The acidification process was obtained by means of the starter cultures Lactococcus lactis CAG4 and PON36. All cheeses showed levels of lactic acid bacteria (LAB) a…