What question did this study set out to answer?

Identify and characterize the volatile chemical components produced during bacterial fermentation that attract the Mexican fruit fly (Anastrepha ludens).

May 1, 1995Journal of Agricultural and Food Chemistry

Analysis of the volatile components of a bacterial fermentation attractive to the mexican fruit fly (Anastrepha ludens).

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Authors

CLChang-Joo LeeKansai University ADAlbert B. DeMiloAgricultural Research Service DMD. S. MorenoUniversity of the Llanos

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Implication

Chemical analysis reveals volatile components of bacterial fermentation attractive to Mexican fruit flies, indicating potential targets for pest trap lures.

Key Points

Identify and characterize the volatile chemical components produced during bacterial fermentation that attract the Mexican fruit fly (Anastrepha ludens).
Analyzed the chemical profile of headspace volatiles released by bacterial fermentation cultures known to induce behavioral attraction in Anastrepha ludens.
Isolated and identified specific volatile organic constituents comprising the odor profile of attractive bacterial fermentation broth.
Established the chemical composition underlying the olfactory response of the Mexican fruit fly to fermentation-based attractants.

Cite This Study

Lee et al. (1995) studied this question.

synapsesocial.com/papers/6a98bbc838b9b8dc371fea5e https://doi.org/10.1021/jf00053a041

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Implication

Chemical analysis reveals volatile components of bacterial fermentation attractive to Mexican fruit flies, indicating potential targets for pest trap lures.

Analysis of the volatile components of a bacterial fermentation attractive to the mexican fruit fly (Anastrepha ludens).

Discussion

Member takes

Implication

Key Points

Cite This Study

Analysis of the volatile components of a bacterial fermentation attractive to the mexican fruit fly (Anastrepha ludens).

Discussion

Member takes

Implication

Key Points

Cite This Study

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