The invasive pest of the tomato crops, Tuta absoluta (Meyrick) (Lepidoptera: Gelechiidae), soon after its establishment became a major problem of outdoor and greenhouse tomato crops across the Mediterranean countries. The pre-plant release of the predator Nesidiocoris tenuis (Reuter) (Heteroptera: Miridae) has been found to substantially contribute to its establishment on the crop and efficient control of T. absoluta in greenhouses. The aim of the current study was to assess whether the pre-plant release of N. tenuis could contribute to its earlier establishment. It was concluded that the release of N. tenuis in the nursery contributed substantially in the earlier increase of its numbers in the field in comparison to the control plots. The native populations of M. pygmaeus appeared on the tomato plants before the native populations of N. tenuis. Thus, the conservation of both predators should be taken into consideration in the integrated management strategies against T. absoluta. Therefore, the application of this method in open field tomato crop enhances the earlier establishment of N. tenuis and should be further evaluated in the control of T. absoluta.
Recent studies have highlighted the potential of utilizing carob kibbles as a bioactive-rich food ingredient associated with substantial health benefits. Roasting is a key process in enhancing the sensory characteristics of carob kibbles, also affecting the bioactive polyphenols and leading to the formation of Maillard reaction products (MRPs), including the polymeric melanoidins that are associated with a high antioxidant potential but remain unexplored in carob. In this work, we employed for the first time attenuated total reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy to probe the dynamic chemical and structural changes upon the roasting of carob kibbles, along with the investigation of the in vitro antioxidant activity through the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the determination of the total polyphenolic, proanthocyanidin, gallic acid and cinnamic acid contents. Roasting significantly enhanced the in vitro antioxidant activity of the polyphenolic carob extracts, with different rates at distinct roasting temperatures. The ATR-FTIR analysis enabled the identification of the changes in the structural features of polyphenolic compounds that were related to the improved antioxidant activity upon roasting. Furthermore, the detection of characteristic signatures for the polymeric melanoidins in the infrared (IR) fingerprint region provided the first evidence for the formation and structural properties of these complex, diverse compounds in roasted carob kibbles.
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