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The effect of linalool on second-stage juveniles of the potato cyst nematodes Globodera rostochiensis and G. pallida.

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Linalool is either a toxic compound to a few species of plant parasitic nematodes or attractive to entomopathogenic nematodes. This compound is produced and emitted by several host plants of Globodera rostochiensis and G. pallida, the potato cyst nematodes (PCN). With the aim to reveal the effect of

Essential Oil from Sweet Potato Vines, a Potential New Natural Preservative, and an Antioxidant on Sweet Potato Tubers: Assessment of the Activity and the Constitution.

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Pathogenic fungi and oxidation are the major factors that cause the deterioration of sweet potatoes and also cause the loss of quality that makes consumption unsafe. In the present study, the in vitro results demonstrate that the essential oil from sweet potato vines exhibits significantly enhanced

Aus glycosidischer Bindung freigesetzte und genuin frei vorliegende Komponenten des etherischen Ols von Solanum tuberosum sowie Artefaktbildung bei seiner Gewinnung1.

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The composition of essential oils of SOLANUM TUBEROSUM obtained by different methods was investigated. It could be shown that the essential oil is mainly composed of sesquiterpenes. The monoterpene linalool was found to be glucosylated.

Analysis of volatiles emitted by potato plants by means of a Colorado beetle electroantennographic detector.

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An electroantennographic detector based on the antenna of the Colorado potato beetle (Leptinotarsa decemlineata Say, 1824) was used to investigate volatile organic compounds emitted by injured potato plants (Solanum tuberosum L., 1753). Samples were collected on charcoal traps using the CLSA method.

Rosemary-Whitefly Interaction: A Continuum of Repellency and Volatile Combinations.

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The sweet potato whitefly Bemisia tabaci Genn (Hemiptera: Aleyrodidae) has been recorded to differentially prefer rosemary (Rosmarinus officinalis) varieties in commercial fields in Israel. As chemical signaling is a significant component in plant-insect interaction, the present study examined the

Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).

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The aroma-active compounds of cv. Turkish Kozan orange wine were analyzed by sensory and instrumental analyses. Liquid-liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was

Effect of emulsion characteristics on the release of aroma as detected by sensory evaluation, static headspace gas chromatography, and electronic nose.

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The effects of emulsion structure and composition of the matrix on the release of linalool (nonpolar) and diacetyl (polar) were studied using sensory evaluation, static headspace gas chromatography, and an electronic nose. The matrices used were water, rapeseed oil, and eight oil-in-water emulsions

In vitro antifungal activity of four chemotypes of Lippia alba (Verbenaceae) essential oils against Alternaria solani (Pleosporeaceae) isolates.

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Several volatile natural compounds produced by plant secondary metabolism have been proven to present antimicrobial action, enabling their use in phytopathogen control. They also present low environmental impact when compared to conventional pesticides. Essential oils contain these compounds and can

Chemical composition and antifungal activity of rosemary (Rosmarinus officinalis L.) oil from Turkey.

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The essential oil of the aerial parts of Rosmarinus officinalis collected from Konya, Turkey was analysed by gas chromatography and gas chromatography-mass spectrometry. The oil yield of dried plant (volume/dry weight) obtained by hydrodistillation was 1.9%. Twenty compounds representing 99.93% of

Plant Responses to Brief Touching: A Mechanism for Early Neighbour Detection?

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In natural habitats plants can be exposed to brief and light contact with neighbouring plants. This mechanical stimulus may represent a cue that induces responses to nearby plants. However, little is known about the effect of touching on plant growth and interaction with insect herbivores. To

Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.).

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Volatile compounds in 'Sweetheart' lychee were examined using gas chromatography-olfactometry/mass spectrometry (GC-O/MS). Solvent assisted flavor evaporation (SAFE) technique was used to identify the aroma-active compounds in lychee. Further characterization of the most important odorants in

Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).

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The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography-olfactometry using aroma extract dilution analysis. 1-Octen-3-one (mushroom-like) was the major aroma-active compound in raw pine-mushrooms; this compound

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