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Yan H.,Guangdong Academy of Agricultural Sciences | Yan H.,Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilisation | Yan H.,Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research | Zeng J.,Guangdong Academy of Agricultural Sciences | And 5 more authors.
Pest Management Science | Year: 2015

The Asian citrus psyllid (ACP), Diaphorina citri Kuwayama (Hemiptera: Psyllidae), is the only natural vector of Candidatus Liberibacter asiaticus that causes citrus huanglongbing (HLB), a most destructive disease of citrus. Currently, no remedial therapy exists for the disease, and so effective control of ACP is very important in curbing the transmission of the disease. The push-pull strategy should be thoroughly explored as an approach to ACP management. This mini-review summarises the current progress towards more effective repellent and attractant chemicals through investigating known repellent and attractive plants. Interactions between ACP and its host plants are also addressed, with emphasis on the possible involvement of the host biochemicals in attracting the insect. Potential ways to increase the effectiveness of the pull-push strategy are briefly discussed. It is expected that the pull-push strategy will be gradually developed following more extensive research. © 2015 Society of Chemical Industry.

Dong T.,Guangdong Academy of Agricultural Sciences | Dong T.,Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilisation | Chen X.J.,Guangdong Academy of Agricultural Sciences | Chen X.J.,Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilisation | And 5 more authors.
Journal of Horticultural Science and Biotechnology | Year: 2014

The aroma profiles of ripened fruit of a Dwarf Cavendish banana cultivar grown under traditional (Tr) or organic (Or) cultivation were studied to determine differences in their volatile organic compounds (VOCs).VOCs were extracted using 100% (v/v) dichloromethane, and analysed using gas chromatography (GC) with flame ionisation detection, or by GC-mass spectrometry. According to a sensory panel analysis, extracts of both types of banana were representative of the typical banana odour. A total of 66 VOCs were identified and quantified in Tr bananas, and 76 in Or bananas. Organic bananas contained qualitatively and quantitatively more VOCs. Of all the aroma compounds detected and measured, esters were present in the highest concentrations, followed by aldehydes. The main esters were: isoamyl acetate, 2-pentanol acetate, isoamyl butanoate, 3-methylbutyl-3-methylbutanoate, and n-butyl acetate. The total concentration of esters in Tr bananas was 28.27 mg kg-1, and in Or bananas was 36.34 mg kg-1. Based on the sensory panel analysis, Or bananas were preferred to Tr bananas produced by traditional cultivation because of their improved aroma, texture, and sweetness. A similar conclusion was obtained by chemical and biochemical analysis. Organic cultivation increased soluble solid contents (SSC), fruit firmness, total sugar (Ts), D-fructose, and sucrose concentrations, showing statistically significant differences (P ≤ 0.05).

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