Suchergebnisse

The olive tree (Olea europaea L.) is among the oldest and most widespread crops in the Mediterranean basin. Portugal is the third olive producer in the European Union, and Trás-os-Montes region, located in northeastern Portugal, is the second Portuguese producing olive region. The olive moth, Prays oleae (Bernard) (Lepidoptera: Praydidae) is a key olive pest in Trás-os-Montes. This pest is a natural host/prey of several organisms which include larvae of generalist and specialist parasitoids as well as generalist predators and entomopathogens. Its most abundant parasitoid is the specialist Ageniaspis fuscicollis (Dalman) (Hymenoptera: Encyrtidae) and this, in Trás-os-Montes region, is commonly followed by the facultative hyperparasitoid Elasmus flabellatus (Fonscolombe) (Hymenoptera: Eulophidae). Spiders represent a relevant group of generalist predators in olive agroecosystems and encompass an important predatory action in agroecosystems as well as an ability to reduce the populations of various insect pests. In this context, a mathematical model, considering the population of the olive moth, the two parasitoids populations and the spider population as the variables in our system, was constructed. The ecosystem steady states for feasibility and stability were assessed. The possible pesticide effects, that represent essentially extra mortality rates for each one of the insect populations, and potential abundance variations on their populations under a climate change scenario were included. Results indicate that the most important natural control agent is A. fuscicollis but in certain conditions E. flabellatus or spiders may be relevant contributors for the pest reduction. This approach may provide a useful tool to assist the field researchers on this pest system and its management. ; info:eu-repo/semantics/publishedVersion

The olive processing industry has till date been dominated by a small group of cultivars, leading to the possibility of some olive cultivars becoming extinct in the near future. In this study, we determined the composition of some chemical components in the olive oils from 31 minor olive cultivars of the Valencian Community. Our main aim was to identify suitable cultivars, which could produce differentiated olive oils, thus aiming towards their valorization. The average oil content of minor olive cultivars was found to be good, with some of them reporting approximately 60% (dry basis). On average, the total phenolic content was 229 mg kg− 1, with cv. Mas Blanc reporting the highest content (570 mg kg− 1). Among the various tocopherols found in olives, α-tocopherol was the main constituent, with a maximum concentration of 290.6 mg kg− 1. Linoleic acid was the main polyunsaturated fatty acid and varied between 3.4% (cv. Del Pomet) and 16.9% (cv. Blanqueta Enguera). Special attention needs to be paid to the composition of sterols, since some olive oils exceeded the limits established for some sterols by the current European legislation. Some of the cultivars studied were highly productive, and originated differentiated olive oils with a rich composition of antioxidants and essential fatty acids. In some cases, these beneficial compounds were higher than those of commercial oils obtained from the most common cultivars worldwide. These results could contribute to the commercial exploitation of some of the studied cultivars. ; info:eu-repo/semantics/publishedVersion

The purpose of the present work was to perform the physicochemical characterization and chemometrics of a traditional Portuguese bread, called "Pão do Nordeste Transmontano", towards PGt certíftcation application. This bread is typical of the Northeast region of Portugal and hás distinguíshed characteristics. Twentyfour samples were randomty cottected in the twefve munícípaïítíes that constitute the Northeast region of Portugal. In addition to the food quality parameters a survey was carried out per bakery to collect o^rational information on the production and marketing. More than 50% of the bakeries used floúrs of the types 65 and 55, yeast, water (60-70 L/100 kg flour) and salt (1.2-1.4 kg/100 kg flour). The kneading, leavening and baking times ranged between 15-20, 60-90 and 50-60 min, respectively. The cooking temperature ranged between 220 and 250°C. Conceming marketing, the bread is sold with a weight of 0.5 and 2 Kg, unpackaged or packaged, sliced or whole. Concerning chemical properties, the breads analyzed showed a pH, moisture, ash, fat, protein, díetary fíber and salt contents bebween 5. 0-6.0, 30.0- 40. 0%, 1. 7-2.5% d.w, 2. 3-3. 1% d.w., 14. 5-15.4% d.w, 3. 2-4.7% d.w., 0. 7-1.0% d.w, respectively. Regarding microbiological analysis, ali samples were satisfactory and acceptable in terms of total mesophylls, and yeasts and molds. Moreover, when grouping the values obtained by the two áreas that characterize Trásos-Montes region, Terra Fria and Terra Quente, no significant differences were observed in almost ali parameters of the breads produced in both áreas, not being possible to differentiate them and allowing its PGI certification. ; This work was performed in collaboration with the TRADEIT project which has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement n° 613776. ; info:eu-repo/semantics/publishedVersion

In Trás-os-Montes region, Northeast of Portugal, it is tradition to produce a kind of bread, called pão transmontano. In the present work two breads from Vale de Nogueira and Bragança were physic-chemical characterized in order to collect data for pão transmontano future certification. Results regarding dimensions, colour, water activity, pH, moisture, ash, salt, fat, protein and total dietary fibre contents are presented and discussed, being both breads compared with the "common" wheat bread. The mean composition of this bread is described on the Food Composition Table that is a national reference paper for the composition of food products and is regularly updated by "Instituto Ricardo Jorge", a well-known Portuguese institution. Vale de Nogueira's bread presented a total weight of 987.6 g, diameter of 23.0 cm and height of 8.5 cm; water activity of 0.975 ± 0.012; salt content 0.32 ± 0.04% (d.w.); moisture content of 31.18 ± 4.15% (f.w.); ash content 1.19 ± 0.03% (d.w.); pH value 6.36 ± 0.02; fat content 0.95 ± 0.22% (d.w.); total dietary fibre content of 4.11± 0.50% (d.w.), and total protein content of 7.18 ± 0.08% (d.w.). Bragança's bread presented a total weight of 1123.8 g, diameter of 24.0 cm and height of 10.0 cm; water activity of 0.965 ± 0.005; salt content 0.79 ± 0.04%; moisture content of 35.09 ± 1.12% (f.w.); ash content 1.73% ± 0.01%; pH value 6.28 ± 0.02; fat content 1.50 ± 0.26%; total dietary fibre content of 6.03 ± 0.51%, and total protein content of 7.98 ± 0.16%, suggesting some differences between the two breads. Moreover, the breads of Vale de Nogueira and Bragança showed lower fat and protein contents than the "common" wheat bread. In terms of the colour coordinates for the crust and crumbs, both breads presented similar values in relation to L*, a*, b*, chroma or saturation (C*) and hue angle (h*), indicating that the major differences are found in their nutritional composition instead format and colour. ; This work was performed in collaboration with the TRADEIT project which has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement n° 613776. ; info:eu-repo/semantics/publishedVersion

In Trás-os-Montes region, Northeast of Portugal, it is tradition to produce a kind of bread, called pão transmontano. In the present work breads from two bakeries located in Bragança city were physically and chemically characterized in order to collect data for pão transmontano future certification. Results regarding dimensions, colour, water activity, pH, moisture, ash, salt, fat, protein and total dietary fibre contents are presented, being both breads compared with the "common" wheat bread. The mean composition of this bread is described on the Food Composition Table that is a national reference paper for the composition of food products. One of the breads presented a total weight of 987.6 g, diameter of 23.0 cm and height of 8.5 cm; water activity of 0.975±0.012; salt content 0.32±0.04% (d.w. – dry weight); moisture content of 31.18±4.15% (f.w. – fresh weight); ash content 1.19±0.03% (d.w.); pH value 6.36±0.02; fat content 0.95±0.22% (d.w.); total dietary fibre content of 4.11±0.50% (d.w.), and total protein content of 7.18±0.08% (d.w.). The other bread presented a total weight of 1123.8 g, diameter of 24.0 cm and height of 10.0 cm; water activity of 0.965±0.005; salt content 0.79±0.04%; moisture content of 35.09±1.12% (f.w.); ash content 1.73%±0.01%; pH value 6.28±0.02; fat content 1.50±0.26%; total dietary fibre content of 6.03±0.51%, and total protein content of 7.98±0.16%, suggesting some differences between the two breads. Moreover, these traditional breads showed lower fat and protein contents than the "common" wheat bread. In terms of colour coordinates for crust and crumbs, both breads presented similar values in relation to L*, a*, b*, chroma or saturation (C*) and hue angle (h*), indicating that the major differences are found in their nutritional composition instead format and colour. These preliminary data are an important step for the characterization of this type of bread in order to proceed for its certification process. ; This work was performed in collaboration with the TRADEIT project which has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement n° 613776 ; info:eu-repo/semantics/publishedVersion

The aim of the present work was to conduct a preliminary study on characterization of wheat bread with "alcaparras", produce that join two traditional products of excellence of Trás-os-Montes region, Northeast of Portugal. "Alcaparras" are processed from healthy green or yellow-green olives, which are broken using a wooden hammer separating the pulp of the core. The pulp is sliced into two approximately equal parts perpendicularly to the major axis of the fruit and placed on water, which is changed three to four times during a week. This treatment has the purpose of removing olive bitterness. Afterwards the product is stored in brine until consumption. Wheat breads were prepared with different percentages of "alcaparras": 0, 3, 5 and 7% and stored at 25 °C for 4 days, being analysed every two days, regarding colour, dimensions, weight, pH, ash, fat and salt contents, as well as mesophiles, moulds and yeasts. The physic-chemical determinations were only made at 0 and 2 days because after the 4th day the bread had developed moulds. The breads presented pH values between 5.85-5.96, salt 0.51-1.01% (d.w.), ash 2.13-2.77% (d.w.) and fat 2.00-3.78% (d.w.) contents. The breads with the highest "alcaparras" percentage presented the lowest pH value and the highest salt and ash contents. As expected the breads with the lowest fat content were those without "alcaparras". The mesophiles, moulds and yeasts varied between 1.3-7.4 log UFC/g (f.w.) and <1 to 5 log UFC/g (f.w.), respectively, being the highest values obtained at the end of storage. In conclusion bread with "alcaparras" is a promising product to be sold in gourmet shops; however, more studies are needed to increase its shelf-life. ; This work was performed under the collaboration with the TRADEIT project. This project has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement n° 613776. ; info:eu-repo/semantics/publishedVersion

The olive grove is a key landscape across the Mediterranean basin. This agroecosystem is threatened by Xylella fastidiosa, the causal agent of the olive tree quick decline syndrome, Philaenus spumarius being the main vector. A way to limit pest populations relies on the use of biological control agents such as arthropods. Among them, spiders are generalist predators with di erent hunting strategies that feed mostly on insects and can contribute to limit pests. In this work, field and laboratory data were used to provide a protocol aiming to facilitate the selection of species of spiders among di erent guilds that could represent potential natural enemies of P. spumarius. Sampling of spiders was conducted in olive groves in northeastern Portugal. Two species, namely the orb-weaver Araniella cucurbitina and the ambusher Synema globosum, were selected according to the dominant guilds of spiders inhabiting the olive crop. We tested the di erences of potential predatory e ciency using classical functional response tests with P. spumarius as prey. A type-II functional response was found for A. cucurbitina, whereas a type-I response was found for S. globosum. This di erence uncovers a di erent potential e ciency among the two species as natural enemies of P. spumarius with relevant implications at high prey density in the field. A conceptual workflow to follow the fieldwork and selection of species for further work (i.e., laboratory assays) is provided and discussed. Standardized methods regarding the assessment of the suitability and e ciency of potential natural enemies are essential for the integration of results at di erent geographical extents and crops. Selecting functional counterparts such as di erent species of predators occurring at di erent locations that use the same prey (e.g., a pest) in the same way (e.g., hunting strategy) would facilitate developing biological control schemes. ; This research was funded by the European Union's Horizon 2020 research and innovation programme under Grant Agreement N. 727987 "Xylella fastidiosa Active Containment Through a multidisciplinary-Oriented Research Strategy XF-ACTORS", the Spanish Ministry of Innovation and Science under the RETOS programme grant AGL2017-89604R and strategic project PEst-OE/AGR/UI0690/2019 – CIMO, funded by national funds through FCT/MCTES (PIDDAC). ; info:eu-repo/semantics/publishedVersion

Olive oils may be commercially classified, in a decrease order of quality and economic value, as extra-virgin (EVOO), virgin (VOO) or lampante (LOO) olive oils, being quite prone to frauds. Thus legal protection regulations have been approved by the European Union Commission [1,2], being required the fulfilment of several physicochemical and sensory thresholds [3,4]. Unfortunately, the mixture of expensive olive oils with low quality oils aiming fraudulent economic revenue is still a common practice difficult to detect. In this work, a potentiometric electronic tongue (E-tongue) was used to detect adulteration of an EVOO with different added levels (2.5%, 5%, 10%, 20% and 40%; v/v) of an LOO with an intense sensory defect (rancid or wineyvinegary). Previously, similar electrochemical devices, also comprising lipid polymeric sensor membranes, showed to be able to give qualitative and/or quantitative responses towards basic taste sensations (acid, bitter, salty, sweet, and umami), positive sensory attributes (bitter, fruity, green and pungency) or defects (e.g., butyric, musty, putrid, winey-vinegary and zapateria) [5-8]. The E-tongue coupled with linear discriminant technique (based on the signal profiles of 19 or 20 E-tongue sensors, chosen using a simulated annealing meta-heuristic variable selection algorithm, for rancid and wineyvinegary adulterations, respectively) allowed to semi-quantitatively distinguish olive oils with different adulteration levels (repeated K-fold crossvalidation predictive correct classifications of 84±10% and 94±8% for rancid and winey-vinegary adulterations, respectively). The preliminary results showed the practical potential of the E-tongue as a taste device for the successful detection of EVOOs adulterated with LOO containing organoleptic defects. ; This work was financially supported by POCI- 01–0145-FEDER-006984–Associate Laboratory LSRE-LCM, Project UID/QUI/00616/2013 –CQVR, Project UID/BIO/04469/2013 – CEB and Project UID/AGR/00690/2013–CIMO all funded by FEDER, through COMPETE2020, and by national funds through. Nuno Rodrigues thanks FCT, POPH-QREN and FSE for the Ph.D. Grant SFRH/BD/104038/2014. ; info:eu-repo/semantics/publishedVersion

Olive oils may be commercially classified, in a decrease order of quality and economic value, as extra-virgin (EVOO), virgin (VOO) or lampante (LOO) olive oils, being quite prone to frauds. Thus legal protection regulations have been approved by the European Union Commission [1,2], being required the fulfilment of several physicochemical and sensory thresholds [3,4]. Unfortunately, the mixture of expensive olive oils with low quality oils aiming fraudulent economic revenue is still a common practice difficult to detect. In this work, a potentiometric electronic tongue (E-tongue) was used to detect adulteration of an EVOO with different added levels (2.5%, 5%, 10%, 20% and 40%; v/v) of an LOO with an intense sensory defect (rancid or wineyvinegary). Previously, similar electrochemical devices, also comprising lipid polymeric sensor membranes, showed to be able to give qualitative and/or quantitative responses towards basic taste sensations (acid, bitter, salty, sweet, and umami), positive sensory attributes (bitter, fruity, green and pungency) or defects (e.g., butyric, musty, putrid, winey-vinegary and zapateria) [5-8]. The E-tongue coupled with linear discriminant technique (based on the signal profiles of 19 or 20 E-tongue sensors, chosen using a simulated annealing meta-heuristic variable selection algorithm, for rancid and wineyvinegary adulterations, respectively) allowed to semi-quantitatively distinguish olive oils with different adulteration levels (repeated K-fold crossvalidation predictive correct classifications of 84±10% and 94±8% for rancid and winey-vinegary adulterations, respectively). The preliminary results showed the practical potential of the E-tongue as a taste device for the successful detection of EVOOs adulterated with LOO containing organoleptic defects. ; This work was financially supported by POCI- 01–0145-FEDER-006984–Associate Laboratory LSRE-LCM, Project UID/QUI/00616/2013 –CQVR, Project UID/BIO/04469/2013 – CEB and Project UID/AGR/00690/2013 –CIMO all funded by FEDER, through COMPETE2020, and by national funds through. Nuno Rodrigues thanks FCT, POPH-QREN and FSE for the Ph.D. Grant SFRH/BD/104038/2014. ; info:eu-repo/semantics/publishedVersion

X. fastidiosa is one of the most destructive pathogens of olive orchards. Its recent arrival to Europe can cause important losses, with possible drastic consequences for the sector. Philaenus spumarius (Linnaeus 1758) was identified as vector of X. fastidiosa in Europe and finding candidate natural enemies of P. spumarius is essential to design environmentally friendly control strategies against X. fastidiosa. Generalist predators, such as spiders, arise as important potential biocontrol agents. In this context, a set of species-specific primers for detecting the presence of P. spumarius DNA in the gut of predatory arthropods is being developed. All primers will be tested for checking cross-reactive amplification of arthropods DNA and evaluated in heterospecific mixes of nucleic acids. Subsequent feeding trials will be conducted using Synemaglobosum (Fabricius 1775), an important spider species in olive groves from Mirandela, Portugal. These trials will allow determining the detection efficiency of the primers designed and also they will be the starting point to detect predation in field trials. These primers therefore provide a very useful tool for screening the gut contents of potential predators of P. spumarius, and can thus reveal candidate species for this species biological control. ; This work has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement N. 727987 "Xylella fastidiosa Active Containment Through a multidisciplinary-Oriented Research Strategy XF-ACTORS". ; info:eu-repo/semantics/publishedVersion

The aim of the present work was to conduct a preliminary study on characterization of wheat bread with stoned green table olives, also called "alcaparras", in order to obtain a produce that join two traditional products of excellence from Trás-os-Montes region, Northeast of Portugal. "Alcaparras" are processed from healthy green or yellow-green olives, which are broken using a wooden hammer separating the pulp of the core. The pulp is sliced into two approximately equal parts perpendicularly to the major axis of the fruit and placed on water, which is changed three to four times during a week. This treatment has the purpose of removing olive bitterness. Afterwards the product is stored in brine until consumption. Wheat breads were prepared with different percentages of "alcaparras": 0, 3, 5 and 7% and stored at 25 °C for 4 days, being analysed every two days, regarding pH, ash, fat and salt contents, as well as mesophiles, moulds and yeasts. The physicochemical determinations were only made at 0 and 2 days because after the fourth day the bread had developed moulds. The breads presented pH values between 5.85-5.96, salt 0.51- 1.01% (d.w.–dry weight), ash 2.13-2.77% (d.w.) and fat 2.00-3.78% (d.w.) contents. The breads with the highest "alcaparras" percentage presented the lowest pH value and the highest salt and ash contents. As expected the breads with the lowest fat content were those without "alcaparras". The mesophiles varied between 1.3-7.4 log UFC/g (f.w.), and moulds and yeasts between <1 to 5 log UFC/g (f.w.), being the highest values obtained at the end of storage. In conclusion, bread with "alcaparras" is a promising product to be sold in gourmet shops; however, more studies are needed to increase its shelf-life. The inclusion of "alcaparras" in traditional breads is also an innovative strategy to valorise two different food products at once. ; This work was performed in collaboration with the TRADEIT project which has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement n° 613776. ; info:eu-repo/semantics/publishedVersion

The bacterium Xylella fastidiosa (Xf) is an invasive insect-borne pathogen, which causes lethal diseases to important crops including olives, citrus, almonds and grapes as well as numerous forest, ornamental, and uncultivated plants. Outbreaks of Xf-related plant diseases are currently occurring in the Mediterranean region, causing substantial losses to various agricultural sectors. Several models have recently been published to identify which regions are at highest risk in Europe; however, such models did not consider the insect vectors, which constitute the key driver of short-range Xf spread. We fitted bioclimatic species distribution models to depict the macroclimatic preferences of the meadow spittlebug Philaenus spumarius L. (1978) (Hemiptera: Aphrophoridae), the major epidemiologically relevant vector currently responsible for Xf spread in the Europe. Many regions of Western Europe and Mediterranean basin are predicted by models as highly climatically suitable for this vector, including all regions where severe Xf have occurred so far. Conversely, the driest and warmest areas of the Mediterranean basin are predicted as little suitable for P. spumarius. Models forecast that agricultural-important parts of the southern Mediterranean area might experience a substantial decrease in climatic suitability for P. spumarius by the period 2040–2060. Areas predicted as highly suitable just for the bacterium but not optimal for this vector are apparently still free of severe Xf outbreaks, suggesting that climate tolerances of P. spumarius might partly explain the current spatial pattern of Xf outbreaks in Europe and should always be considered in further risk assessments. ; Open Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. This work has been financially supported by the Spanish Ministerio de Ciencia, Innovación y Universidades, Grant/Award Number: AGL2017-89604-R and the European Union Horizon 2020 research and innovation program under grant agreements no. 635646 POnTE (Pest ...