(Z)-11-Hexadecenal and (3Z,6Z,9Z)-Tricosatriene: Sex Pheromone Components of the Red Banded Mango Caterpillar Deanolis sublimbalis

The sex pheromone of the red banded mango caterpillar, Deanolis sublimbalis (Lepidoptera: Crambidae), a serious pest of the mango Mangifera indica (Anacardiaceae) in India and Southeast Asia and a recent invader into northern Australia, has been identified. Three candidate compounds were identified from pheromone gland extracts of female moths, using gas chromatography (GC), GC-electroantennographic detection and GC-mass spectrometric analyses, in conjunction with dimethyldisulfide derivatization. Field bioassays established that both (Z)-11-hexadecenal (Z11-16:Ald) and (3Z,6Z,9Z)-tricosatriene (3Z,6Z,9Z-23:Hy) were required for attraction of male D. sublimbalis moths, and 1,000 μg of a 1:1 mix of Z11-16:Ald and 3Z,6Z,9Z-23:Hy was more attractive to male moths than caged virgin females. However, the binary blend was only attractive when the isomeric purity of the monounsaturated aldehyde was >99%, suggesting that the (E)-isomer was inhibitory. Although (Z)-11-hexadecen-1-ol (Z11-16:OH) was tentatively identified in gland extracts, the addition of this compound to the binary blend did not increase the numbers of moths captured. The pheromone can now be used in integrated pest management strategies.

Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties

While the genetic control of wheat processing characteristics such as dough rheology is well understood, limited information is available concerning the genetic control of baking parameters, particularly sponge and dough (S&D) baking. In this study, a quantitative trait loci (QTL) analysis was performed using a population of doubled haploid lines derived from a cross between Australian cultivars Kukri x Janz grown at sites across different Australian wheat production zones (Queensland in 2001 and 2002 and Southern and Northern New South Wales in 2003) in order to examine the genetic control of protein content, protein expression, dough rheology and sponge and dough baking performance. The study highlighted the inconsistent genetic control of protein content across the test sites, with only two loci (3A and 7A) showing QTL at three of the five sites. Dough rheology QTL were highly consistent across the 5 sites, with major effects associated with the Glu-B1 and Glu-D1 loci. The Glu-D1 5 + 10 allele had consistent effects on S&D properties across sites; however, there was no evidence for a positive effect of the high dough strength Glu-B1-al allele at Glu-B1. A second locus on 5D had positive effects on S&D baking at three of five sites. This study demonstrated that dough rheology measurements were poor predictors of S&D quality. In the absence of robust predictive tests, high heritability values for S&D demonstrate that direct selection is the current best option for achieving genetic gain in this product category.

Temperature and Salinity Tolerances of the Tropical Spiny Lobster, Panulirus ornatus

Interest in the development of aquaculture of the tropical spiny lobster, Panulirus ornatus, has increased markedly over the past 10 yr because of strong market demand and high prices. In Australia, economic conditions will necessitate that a semi-intensive approach be taken, possibly involving managed environmental conditions. Identification of optimal temperature and salinity levels will be necessary, and therefore two experiments were performed to examine these two parameters. Juvenile lobsters were grown in tanks at five temperatures (19, 22, 25, 28 and 31 C). Growth was significantly affected by temperature (P < 0.01), and maximal growth occurred at 25-31 C. Examination of the temperature effect on molt increment and intermolt period indicated that 27 C was the optimal temperature, at which molt increment was greatest and intermolt period the least. Temperature also had a significant (P < 0.01) positive effect on apparent feed intake (AFI). Juvenile lobsters were also exposed to four different salinities (20, 25, 30 and 35 ppt) over a period of 91 d. Significant differences (P < 0.01) were apparent for both survival and growth. Lowest survival occurred at 35 ppt which may be attributable to higher cannibalism at that salinity. Growth was highest at 35 ppt and progressively less at lower salinities. Although full marine salinity (35 ppt) will generate best performance of P. ornatus, its capacity to tolerate reduced salinity will provide greater opportunity to develop commercial aquaculture.

Reducing the incidence of under-skin browning in 'Honey Gold' mango (Mangifera indica L.) fruit

'Honey Gold' mango is a relatively new cultivar in Australia, with an appealing skin colour and a sweet fibre-free flesh. However, fruit can develop 'under-skin browning' (USB), which appears several days after packing as a distinct 'bruise'-like discolouration under the epidermis and can affect large areas of the fruit surface. We investigated the anatomy of USB and the impact of post-harvest fruit handling conditions on the disorder. Starch accumulated around the resin canals and discoloured cells in the affected area, with no visible change to the cuticle or epidermis. Delays of 1 d at ambient temperature (27 degrees - 35 degrees C) before packing, and 2 d at 18 degrees - 20 degrees C (after packing), before placing fruit at 12 degrees - 14 degrees C and road transportation, reduced the incidence of USB by 83% compared to placing fruit at 12 degrees - 14 degrees C within 13 h of picking. The incidence of USB was 88 100% higher in fruit that were cooled to 12 degrees - 14 degrees C within 13 h of picking, then commercially road-freighted for 4 d at 12 degrees - 14 degrees C, than in fruit held under similar temperature conditions, but not road-freighted. Wrapping each fruit in bubble-wrap to minimise direct contact with other fruit, with the plastic insert, or with the cardboard tray, reduced the incidence of USB by 84% after road-freight compared to not using bubble-wrap. These results suggest that USB is a unique disorder of mango skin associated with a rapid post-harvest reduction in temperature, from high ambient temperatures to 12 degrees - 14 degrees C, and with physical damage during road-freight.