Potter,1 J. Ireson2 and G. Allen1 1 Schoolof Agricultural Science, University of Tasmania, GPO Box , Hobart, Tasmania , Australia 2 Tasmanian Institute of Agricultural Research, 13 St Johns Avenue, New Town, Tasmania , Australia Wick wiping of herbicides in summer to kill flowering ragwort and reduce seed production is the current recommendation for the integration of herbicide use and biological control using the ragwort flea beetle, Longitarsus flavicornis, in Tasmania, Australia.
Rosettes are undamaged by wick wiping and this enables L. This recommendation has always been based on the assumed negative impact of boom sprayed herbicides on L. Glasshouse choice trials of L. These results now provide supporting evidence for the validity of the current integrated control strategy for ragwort. Reasons for the habitat preference by L. Evaluation of Dactylaria higginsii as a component in an integrated approach to pest management E.
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Capsaicinoids, volatile compounds, and fatty acids were analyzed in red pepper seeds to determine any changes at different roasting temperatures.
The contents of capsaicin and dihydrocapsaicin decreased as roasting temperatures increased. Concentrations of pyrazines, pyrroles, oxygen-containing heterocyclic compounds, carbonyls, and alcohols increased rapidly in red pepper seeds as the roasting temperature increased.
Such compounds could contribute roasted, grilled, and sweet odor notes to roasted red pepper seeds. Linoleic acid was the predominant fatty acid in all red pepper seeds. There were no significant differences in polyunsaturated fatty acids in red pepper seeds as roasting temperature increased. In conclusion, roasting red pepper seeds could be used in thermally processed foods because during roasting their pungency is reduced, desirable savory odors are enhanced, and the levels of polyunsaturated fatty acids remain unchanged.
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