1978
DOI: 10.1111/j.1570-7458.1978.tb02793.x
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VOLATILE PLANT CHEMICALS AND THEIR EFFECT ON HOST PLANT FINDING BY THE CABBAGE ROOT FLY (DELIA BRASSICAE)

Abstract: Volatile plant chemicals are generally credited with a major role in host plant location by many phytophagous insects. Mixtures of volatiles are produced in cruciferous plants mainly by the hydrolysis of non-volatile glucosinolates to volatile isothiocyanates, thiocyanates and nitriles. The cabbage root fly attacks a wide range of cruciferous plants, with differing odours, implying that several volatile chemicals are probably involved in attracting the flies and in stimulating them to lay. Oviposition by the c… Show more

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Cited by 118 publications
(57 citation statements)
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“…According to Dosdall et al (1995) (Traynier 1967;Finch 1978;Hawkes & Coaker 1979;Nottingham 1988). The role of visual stimuli is also very important, especially in the phase before landing (Prokopy et al 1983;Košťál 1991).…”
Section: Discussionmentioning
confidence: 99%
“…According to Dosdall et al (1995) (Traynier 1967;Finch 1978;Hawkes & Coaker 1979;Nottingham 1988). The role of visual stimuli is also very important, especially in the phase before landing (Prokopy et al 1983;Košťál 1991).…”
Section: Discussionmentioning
confidence: 99%
“…The composition of volatiles found in cabbage plants consists of fatty acid derivatives, terpenoids, benzenoids and a few sulfur-containing compounds, such as methyl isothiocyanate (Finch, 1978;Visser et al, 1979;Tollsten and Bergström, 1988;Reddy and Guerrero, 2004). In this study, the electrophysiological responses of DBM males and females to volatile components from Brassicaceae were tested in the laboratory.…”
Section: Discussionmentioning
confidence: 99%
“…In behavioral experiments mixtures of odor components as well as single compounds were shown to be the attractive constituents of some foodstuffs (Werner 1972;Visser and Av6 1978;Finch 1978;Saxena and Goya 1978;Hardman and Ellis 1978;Wallbank and Wheatley 1979). In electrophysiological investigations mainly chemically purified constituents of foodstuffs were demonstrated to be effective stimuli, but no attempt was made to apply them in their natural concentrations (Mustaparta 1975;van der Pets 1978;Den Otter etal.…”
Section: The Processing Of a Complex Odor By Peripheral Receptorsmentioning
confidence: 97%