1985
DOI: 10.1021/jf00061a033
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Volatile components of wheat leaves (and stems): possible insect attractants

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Cited by 97 publications
(36 citation statements)
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“…Plants may in effect reserve the use of these chemical communication substances until they are needed. For example, some plants appear to lack high concentrations of GLVs, but quickly produce them through enzymatic reactions following leaf tissue damage (Saijo & Takeo 1975;Buttery et al 1985). Phytophagous insects also orient to green leaf odors (Visser & Avé 1978;Visser 1983Visser , 1986Liu et al 1988;Mitchell 1988;Dickens 1989;Dickens et al 1990); however, once a plant is under herbivore attack, the advantage of attracting natural enemies may outweigh the disadvantage of attracting additional herbivores.…”
Section: The Function Of Green Leaf Volatiles In Plantsmentioning
confidence: 99%
“…Plants may in effect reserve the use of these chemical communication substances until they are needed. For example, some plants appear to lack high concentrations of GLVs, but quickly produce them through enzymatic reactions following leaf tissue damage (Saijo & Takeo 1975;Buttery et al 1985). Phytophagous insects also orient to green leaf odors (Visser & Avé 1978;Visser 1983Visser , 1986Liu et al 1988;Mitchell 1988;Dickens 1989;Dickens et al 1990); however, once a plant is under herbivore attack, the advantage of attracting natural enemies may outweigh the disadvantage of attracting additional herbivores.…”
Section: The Function Of Green Leaf Volatiles In Plantsmentioning
confidence: 99%
“…Volatiles emitted from some forage plants have been collected and analyzed by a variety of experimental procedures. Emission products have been reported for several forage plants, including orchardgrass (Dactylis glomerata L.; Kibe and Kagura, 1976), young oat (Avena sativa L.) and wheat (Triticum aestivum L.; Buttery et al, 1982Buttery et al, , 1985Andersen, 1984, 1986), and red clover (Trifolium pratense L.) * Author to whom correspondence should be addressed (e-mail mayland@kimberly.ars.pn.usbr.gov ).…”
Section: Introductionmentioning
confidence: 99%
“…Volatile compounds produced by wheat have been collected and identified using techniques ranging from steamdistillation and reduced pressure extraction to collection of entrained volatiles from seedlings starting at the two-leaf stage ( Hamilton-Kemp & Anderson, 1984, 1986Buttery et al , 1985;Batten et al , 1995;Quiroz et al , 1997;Quiroz & Niemeyer, 1998 ) through to the wheat panicles . The characteristic 'green' odour of wheat is due to eight, volatile, 6-carbon aldehydes and alcohols that are metabolized via the lipoxygenase pathway from ␣ -linolenic and linoleic acids ( Hatanaka, 1993 ), although terpenes and other volatile compounds have been reported to be released by wheat as well ( Quiroz & Niemeyer, 1998;Runyon et al , 2006 ).…”
mentioning
confidence: 99%