Comparison of Hydrolyzed Protein Baits and Various Grape Juice Products as Attractants forAnastrephaFruit Flies (Diptera: Tephritidae)

2015 ◽  
Vol 109 (1) ◽  
pp. 161-166 ◽  
Author(s):  
F. Herrera ◽  
E. Miranda ◽  
E. Gómez ◽  
E. Presa-Parra ◽  
R. Lasa
Keyword(s):  
Grape Juice ◽  
Hydrolyzed Protein

scholarly journals Effect of food lures for monitoring of Anastrepha fraterculus (Diptera: Tephritidae) in Acca sellowiana (Myrtaceae)

2017 ◽  
Vol 43 (2) ◽  
pp. 201
Author(s):  
Joatan Machado da Rosa ◽  
Cristiano João Arioli ◽  
Aline Costa Padilha ◽  
Lenita Agostinetto ◽  
Marcos Botton
Keyword(s):  
Grape Juice ◽  
Fruit Fly ◽  
Fruit Flies ◽  
Capture Efficiency ◽  
Southern Brazil ◽  
Hydrolyzed Protein ◽  
Anastrepha Fraterculus ◽  
Effect Of Food ◽  
Action Thresholds ◽  
Acca Sellowiana

The South American fruit fly, Anastrepha fraterculus (Diptera: Tephritidae) stands out for its polyphagous habit of damaging the production of several fruits in southern Brazil. This study aimed to evaluate the capture efficiency of A. fraterculus using grape juice at different periods of decomposition and aging as well as to test the capture efficiency of the enzymatic hydrolyzed protein Cera Trap® in feijoa crops. The work was conducted in a commercial feijoa orchard in São Joaquim, SC, Brazil during the 2014 growing season. Undiluted Cera Trap®, fresh grape juice and grape juice that had aged for 7 and 14 days were evaluated. All of the treatments with grape juice were used at the recommended concentration of 25 %. McPhail traps were used with 300 mL for each lure. On a weekly basis, the number of adults and the percentage of female fruit flies captured were evaluated, using identification and counting. Cera Trap® was the lure that captured the highest number of fruit flies, with a high percentage of females and with a higher frequency of captures during the season. Cera Trap® also showed the highest number of action thresholds compared to grape juice treatments. The 25 % fresh and aged grape juice showed a low number of captures and a low number of action thresholds. We conclude that fresh and aged grape juice were not effective for capturing and  monitoring A. fraterculus in feijoa orchards. The Cera Trap® lure proves to be an alternative to improve  monitoring of A. fraterculus in orchards in southern Brazil.

Toxicity of Bacterial Isolates on Adults of Zaprionus indianus (Diptera: Drosophilidae) and Parasitoids Trichopria anastrephae (Hymenoptera: Diapriidae) and Pachycrepoideus vindemmiae (Hymenoptera: Pteromalidae)

2019 ◽  
Vol 112 (6) ◽  
pp. 2817-2823
Author(s):  
Fernanda Carla Santos Geisler ◽  
Nicole de Souza Cunha ◽  
Liliane Natigal Martins ◽  
Daiana da Costa Oliveira ◽  
Paloma Stupp ◽  
...  
Keyword(s):  
Sublethal Effects ◽  
Insect Pest ◽  
Grape Juice ◽  
Adult Mortality ◽  
Bacterial Isolates ◽  
Response Curves ◽  
Zaprionus Indianus ◽  
Hydrolyzed Protein ◽  
Total Fecundity ◽  
Food Attractants

Abstract Bacillus thuringiensis (Berliner) has demonstrated potential use in insect pest management. We evaluated the toxicity and sublethal effects of formulations of toxic baits composed of bacterial isolates (Bt) B. thuringiensis var. oswaldo cruzi (Bto), B. thuringiensis var. israelensis (Bti), B. thuringiensis var. kurstaki (Btk), and B. circulars (Bc) in combination with three food attractants 50% grape juice, 7% sugar cane molasses, and 7% hydrolyzed protein on adults of Zaprionus indianus (Gupta, 1970), the main pest of fig fruit (Ficus carica) in Brazil. Likewise, we evaluated the toxicity on the parasitoids Trichopria anastrephae Lima, 1940 and Pachycrepoideus vindemmiae (Rondani, 1875) in ingestion bioassays. Adults of Z. indianus showed high susceptibility to Bacterial isolates. However, the Bto isolate (1013 CFU. ml−1) caused adult mortality of 100%, in 72 h after exposure, with LT50 values of ≈20 h. By using the lethal concentrations (LC90) of the Bto isolate, estimated via the concentration–response curves with the food attractants, a significant reduction (40 to 50%) in the total fecundity and in the embryonic viability of eggs from females fed with the toxic baits was observed. The food attractants + Bto (80 × 108 CFU. ml−1) did not cause significant mortality of T. anastrephae and P. vindemmiae adults (mortality < 20%). The bacterial isolates Bti, Btk, Bc, and Bto are considered promising for the formulation of toxic baits, because, besides providing toxic effect on adults of Z. indianus, they showed no toxicity on T. anastrephae and P. vindemmiae adults.

Mycobiota of Czech wine grapes and occurrence of ochratoxin A and Alternaria mycotoxins in fresh grape juice, must and wine.

2007 ◽  
Vol 59 (2) ◽  
pp. 241-254 ◽  
Author(s):  
Vladimír Ostrý ◽  
Jarmila Škarková ◽  
Ivana Procházková ◽  
Alena Kubátová ◽  
František Malíř ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Grape Juice ◽  
Wine Grapes ◽  
Alternaria Mycotoxins

Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS

2018 ◽  
Vol 18 (2) ◽  
pp. 115-131
Author(s):  
Liang Heng-Yu ◽  
Su Ning ◽  
Guo Kun ◽  
Wang Yuan ◽  
Yang De-Yu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Principal Component ◽  
Grape Juice ◽  
Pilot Scale ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Esi Ms ◽  
H Nmr ◽  
Chemical Profiles ◽  
Indigenous Yeasts

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

scholarly journals Physico-chemical aspects of grape juices produced in the region of Campanha Gaucha, RS, Brazil (Southern Brazil)

2019 ◽  
Vol 12 ◽  
pp. 01018
Author(s):  
V.B. Costa ◽  
S.B. de Andrade ◽  
P.L.P.K. Lemos ◽  
A. Bender ◽  
C. Goulart ◽  
...  
Keyword(s):  
Grape Juice ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Southern Brazil ◽  
Color Intensity ◽  
Volatile Acidity ◽  
Physico Chemical ◽  
Increasing Demand ◽  
Solids Content ◽  
Grape Juices

The Campanha Gaucha region, southern Brazil, has received significant investments in Viticulture during the last decades, especially for the production of quality wines. However, implementing the production of American and hybrid grapes in this region constitutes and opportunity to supply the increasing demand of the grape juice market in Brazil. Juices of two varieties, “Bordô” and “Concord”, from two locations, Dom Pedrito and Santana do Livramento, were analysed in terms of the following physico-chemical aspects: total city, volatile acidity, density, pH, soluble solids content, color intensity, and hue. “Bordô” juices presented higher total acidity and did not differ in relation to location. Higher volatile acidity was found in “Concord” juice from Santana do Livramento. Higher pH was found in the variety “Concord” and in the location Dom Pedrito. For this same location, the “Concord” grape juices showed higher soluble solids values. Color intensity was higher in Santana do Livramento. Color hue was higher in Dom Pedrito. Both variety and location impacted significantly on physico-chemical aspects of grape juices, although all the grapes were produced within the Campanha Gaucha region.

Resveratrol and grape juice: Effects on redox status and nitric oxide production of endothelial cells in in vitro preeclampsia model

2021 ◽  
Vol 23 ◽  
pp. 205-210
Author(s):  
Mayara Caldeira-Dias ◽  
Sarah Viana-Mattioli ◽  
Jackeline de Souza Rangel Machado ◽  
Mattias Carlström ◽  
Ricardo de Carvalho Cavalli ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Endothelial Cells ◽  
Grape Juice ◽  
Redox Status ◽  
Nitric Oxide Production ◽  
Oxide Production

scholarly journals High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3769
Author(s):  
Noelia Pallarés ◽  
Albert Sebastià ◽  
Vicente Martínez-Lucas ◽  
Mario González-Angulo ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Orange Juice ◽  
Grape Juice ◽  
Good Alternative ◽  
High Pressure Processing ◽  
Life Extension ◽  
Food Contaminants ◽  
Dispersive Liquid Liquid Microextraction ◽  
Strawberry Juice

High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, orange juice/milk beverage, strawberry juice/milk beverage and grape juice, were prepared and spiked individually with AOH and AFB1 at a concentration of 100 µg/L. After HPP and thermal treatments, mycotoxins were extracted from treated samples and controls by dispersive liquid–liquid microextraction (DLLME) and determined by HPLC-MS/MS-IT. The results obtained revealed reduction percentages up to 24% for AFB1 and 37% for AOH. Comparing between different juice models, significant differences were observed for AFB1 residues in orange juice/milk versus strawberry juice/milk beverages after HPP treatment. Moreover, HPP resulted as more effective than thermal treatment, being an effective tool to incorporate to food industry in order to reach mycotoxins reductions.

scholarly journals Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1047
Author(s):  
Laura Canonico ◽  
Edoardo Galli ◽  
Alice Agarbati ◽  
Francesca Comitini ◽  
Maurizio Ciani
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Global Climate ◽  
Grape Juice ◽  
Preliminary Screening ◽  
Aeration Condition ◽  
Volatile Acidity ◽  
Starmerella Bombicola ◽  
Ethanol Content ◽  
Condition Evaluation ◽  
Sequential Fermentation

In the last few decades, the increase of ethanol in wine, due to global climate change and consumers’ choice is one of the main concerns in winemaking. One of the most promising approaches in reducing the ethanol content in wine is the use of non-Saccharomyces yeasts in co-fermentation or sequential fermentation with Saccharomyces cerevisiae. In this work, we evaluate the use of Starmerella bombicola and S. cerevisiae in sequential fermentation under aeration condition with the aim of reducing the ethanol content with valuable analytical profile. After a preliminary screening in synthetic grape juice, bench-top fermentation trials were conducted in natural grape juice by evaluating the aeration condition (20 mL/L/min during the first 72 h) on ethanol reduction and on the analytical profile of wines. The results showed that S. bombicola/S. cerevisiae sequential fermentation under aeration condition determined an ethanol reduction of 1.46% (v/v) compared with S. cerevisiae pure fermentation. Aeration condition did not negatively affect the analytical profile of sequential fermentation S. bombicola/S. cerevisiae particularly an overproduction of volatile acidity and ethyl acetate. On the other hand, these conditions strongly improved the production of glycerol and succinic acid that positively affect the structure and body of wine.

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