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Green Pea (green + pea)
Selected AbstractsRole of prey,host plant associations on Harmonia axyridis and Episyrphus balteatus reproduction and predatory efficiencyENTOMOLOGIA EXPERIMENTALIS ET APPLICATA, Issue 1 2008Ammar Alhmedi Abstract In order to predict possible locations of Harmonia axyridis Pallas (Coleoptera: Coccinellidae) and Episyrphus balteatus DeGeer (Diptera: Syrphidae) in the field, we studied their oviposition and prey preferences in relation to several host plant,prey associations under laboratory conditions. Oviposition preference of H. axyridis and E. balteatus females was determined for three aphid (Homoptera: Aphididae),host plant associations: Microlophium carnosum Buckton on stinging nettle [Urtica dioica L. (Urticaceae)], Acyrthosiphon pisum Harris on green pea [Pisum sativum L. (Fabaceae)], and Sitobion avenae F. on wheat [Triticum aestivum L. (Poaceae)]. Prey preference of H. axyridis and E. balteatus larvae was determined with the aphids M. carnosum, A. pisum, and S. avenae. Harmonia axyridis females showed a strong oviposition preference for the stinging nettle,M. carnosum association. The preferred association for ovipostion by E. balteatus was pea-hosting A. pisum, on which fecundity was also highest. Feeding behaviour was less restricted in H. axyridis, in which the preferred preys were M. carnosum and S. avenae. A lower specificity of predation was observed in E. balteatus larvae with respect to A. pisum. These laboratory experiments may help us to understand the spatial distribution of H. axyridis and E. balteatus in the field. [source] Effect of stinging nettle habitats on aphidophagous predators and parasitoids in wheat and green pea fields with special attention to the invader Harmonia axyridis Pallas (Coleoptera: Coccinellidae)ENTOMOLOGICAL SCIENCE, Issue 4 2009Ammar ALHMEDI Abstract The relative occurrence and seasonal abundance of aphids and their natural enemies were visually assessed between May and July 2005,2006 in four types of habitats located in Gembloux (Namur province, Belgium): green pea, wheat and stinging nettle either planted in or naturally growing in woodland adjacent to these crops. Results showed that: (i) Acyrthosiphon pisum Harris, Sitobion avenae F. and Microlophium carnosum Buckton were the most common aphid species, respectively, on green pea, wheat and stinging nettle either in or near field crops; (ii) stinging nettle and field crops shared several important aphidophagous insect species such as the ladybird Coccinella septempunctata L., hoverfly Episyrphus balteatus De Geer and braconid wasp Aphidius ervi Haliday; (iii) the shared beneficial species were typically recorded earlier on stinging nettles than on crops; and (iv) the spatial occurrence of the invasive ladybird Harmonia axyridis Pallas was distinctly associated with stinging nettles, particularly in 2005. Stinging nettles and field crops partially coincide in time, enabling the movement of natural enemies among them. These findings suggest that the presence of stinging nettles in landscapes seems to enhance the local density of aphidophagous insect communities necessary for aphid biocontrol in field crops. [source] Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea FloursJOURNAL OF FOOD SCIENCE, Issue 6 2005Yonghuan H. Zhao ABSTRACT Spaghetti was made from semolina, containing 5% to 30% milled flours of green pea, yellow pea, chickpea, and lentil, respectively. Physical-chemical characteristics and descriptive sensory and consumer acceptance characteristics were measured. Spaghetti containing legume flours darkened the spaghetti (P < 0.05) but did not affect the cooked weight significantly. Cooking loss and firmness increased with an increase in legume flour content. Trypsin inhibitor activity (TIA/g) was significantly reduced after cooking. Descriptive intensity analysis showed that the firmness, pulse flavor, and color intensity of the pasta products increased with the increase in the percentages of legume flour fortification up to 30%, whereas the intensity of the shiny appearance, elasticity, and overall quality decreased. Consumers preferred control spaghetti (without legume additives) more than the spaghetti containing legume flours and they slightly liked the spaghetti with 15% lentil or green pea and the spaghetti with 20% chickpea or yellow pea. [source] Peanut cross-reacting allergens in seeds and sprouts of a range of legumesCLINICAL & EXPERIMENTAL ALLERGY, Issue 12 2008L. B. Jensen Summary Background Recently, peanut-allergic patients have reported symptoms upon ingestion of bean sprouts produced from various legumes. Objective This study was designed to identify immunoreactivity to seeds and sprouts of legumes other than peanut in sera from peanut-allergic patients. Methods Crude protein extracts of seeds and sprouts (comprising cotelydons and hypocotyls/epicotyls) of peanut, soybean, green pea, blue lupine, mung bean, alfalfa, broad bean, and azuki bean were prepared. The reactivity of sera from 10 peanut-allergic patients to these extracts was analysed by indirect histamine release (HR), enzyme-allergosorbent test (EAST), EAST inhibition, and Western blots. Skin prick tests (SPTs) were performed on the patients with fresh legume seeds as well as four commercial legume sprouts, and food challenges with soybean, pea, and lupine were performed on a subgroup of the patients. Results All legume seeds and commercial sprouts induced positive SPTs in some of the patients. Indirect HR experiments indicated an extensive co-reactivity between peanut and the legumes, and cross-reactivity was observed for soybean, pea, and lupine seeds as well as lupine hypocotyls in EAST inhibition experiments. Of the 16 protein extracts, soybean, pea, and lupine seed extracts produced visible bands in Western blots. Conclusion The symptoms reported by peanut-allergic patients after legume sprout intake might be caused by cross-reactivity of peanut-specific antibodies. The intake of raw legume sprouts might cause symptoms in peanut-allergic patients. [source] Clustering of variables to analyze spectral dataJOURNAL OF CHEMOMETRICS, Issue 3 2005E. Vigneau Abstract A cluster analysis of variables around latent variables is presented and applied in order to identify groups among near-infrared (NIR) spectral variables. By organizing multivariate data into a small number of clusters, each of them being represented by a component, this approach makes it possible to reduce the dimensionality of the problem. For the NIR data considered herein, it turned out that the groups of spectral variables are associated with various spectral regions. This feature can be helpful for the interpretation of the outcomes. For a predictive perspective the groups of variables can be used as blocks in multiblock partial least squares models. Alternatively the latent variables associated with the various clusters can be used as predictors. The cluster analysis procedure together with how its outcomes can be used for prediction purposes are illustrated on the basis of sensory and NIR data on green peas. Copyright © 2005 John Wiley & Sons, Ltd. [source] | |||||||||||||