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Solanum muricatum
Insects · 2023 ·Vol. 14 ·期 7 ·591 · IF 3

Evaluation of the Attractant Effect of Solanum muricatum (Solanales: Solanaceae) on Gravid Female Adults of Zeugodacus tau (Diptera: Tephritidae) and Screening of Attractant Volatiles

Pingfan Jia,Xiaoyu Zhang,Bo Wang,Qinge Ji

Simple SummaryThe Solanaceae crops are the main hosts ofZeugodacus tau, a pest insect that causes serious damage to economically important crops of Solanaceae. In the winter–spring period, female adults ofZ. tauhave been found to oviposit on the pepino melonSolanum muricatum. However, the differences in the ability of the fruits ofS. muricatumand other Solanaceae crops to attract gravidZ. taufemales have not been clarified. In this study, oviposition and trapping bioassays were performed to clarify whether such differences existed. GC-MS was used to identify the compounds and relative contents of the volatile odors ofS. muricatum. The Y-tube olfactometer system was used to determine the compounds that induced behavioral responses in gravidZ. taufemales. The results show thatSolanum muricatumodor was attractive forZ. taufemales. The nine compounds from the volatiles ofS. muricatuminduce behavioral responses in gravidZ. taufemales. These results are beneficial for preventingZ. taufemales from harmingS. muricatum, developing attractants and repellents forZ. taufemales, and establishing a system of ecological control forZ. taufemales.AbstractZeugodacus tau(Walker) (Diptera: Tephritidae) is a pest seriously harmful to Solanaceae crops and was found to oviposit on the pepino melonSolanum muricatum(Aiton). To date, the differences in the ability of the fruits ofS. muricatumand other Solanaceae crops to attract gravidZ. taufemales have seldom been reported. Oviposition and trapping bioassays were performed to clarify whether such differences existed. A combination of GC-MS and the Y-tube olfactometer system was used to identify and determine the compounds inducing behavioral responses in gravidZ. taufemales to the volatile odors ofS. muricatum. The results show thatS. muricatumodors play a role in attracting gravidZ. taufemales. The odors of Solanaceae crops influence their ability to attract these organisms. The nine compounds from the volatiles ofS. muricatuminduce tendency or repellency responses in gravidZ. taufemales. Hexyl acetate, butyl acetate, amyl actate, and isoamyl acetate caused tendency behavior in gravidZ. taufemales, while hexyl hexanoate, butyl isovalerate, butyl valerate, and isoamyl hexanoate caused repellency behavior. Heptyl acetate caused repellency behavior in gravidZ. taufemales at higher concentrations (5 mg/mL) but caused tendency behavior at a low concentration (0.5 mg/mL). These results suggest that vigilance against the harm caused byZ. tauis required during the cultivation ofS. muricatum. The nine compounds of the volatile odors ofS. muricatumcould help to develop attractants and repellents for gravidZ. taufemales. These results are beneficial for preventingZ. taufemales from harmingS. muricatum, developing attractants and repellents forZ. taufemales, and establishing a system of ecological control forZ. taufemales.Keywords:Zeugodacus tau;Solanum muricatum;induced oviposition;attraction rate;volatile

研究领域: 昆虫学 · 植物保护
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Food Bioscience · 2026 · IF 6.2

Characterization of non-volatile and volatile metabolites in dried pepino (Solanum muricatum) from different Qinghai varieties: A metabolomics approach

Xuecong Chen,Yan Wang,Wengang Zhang,Bin Dang,Xijuan Yang

Varietal differences play a crucial role in determining the quality of dried pepino slices. In this study, four varieties (Qingtianxiang, Qingcanxiang, Qingningxiang, and Qingyuxiang) were evaluated through sensory assessment, color analysis, and metabolomic profiling of both volatile and non-volatile compounds. A total of 1171 non-volatile metabolites and 6290 non-redundant, putatively annotated volatile features were detected across the four varieties; among the non-volatile metabolites, 115 showed significant differences and were mainly enriched in nucleotide metabolism, plant hormone signal transduction, and benzoxazinoid biosynthesis pathways. Based on relative odor activity value (ROAV) analysis, seven key aroma-active compounds (ROAV ≥1) were identified, with ( E )-2-nonenal, ( E )-2-octenal, heptanal, and 2-pentylfuran recognized as characteristic contributors. Integrated analysis indicated that Qingtianxiang exhibited the most favorable overall sensory quality with well-balanced metabolite profiles. This study provides the first systematic characterization of the key metabolites in dried pepino slices, offering a theoretical basis for the selection of processing-specific varieties, quality regulation, and deep processing of pepino.

CAS / MDL: 64-17-5
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FOOD CHEMISTRY · 2026 · IF 10.4

Superior quality retention of pepino (Solanum muricatum) juice using a novel continuous high-pressure processing technology: Flavoromics and untargeted metabolomics approach

Xi Gui,Kaijun Huang,Siyan Huang,Lan Wu,Rong Zeng,Zibo Song,Xiaosong Hu,Junjie Yi,Chuanqi Chu

Pepino ( Solanum muricatum ) juice is a nutrient-rich beverage, yet it's limited by poor shelf stability and thermal pasteurization-induced quality loss. So, we developed a novel continuous high-pressure processing (HPP) system and evaluated its effects on the nutritional quality, flavor, and shelf stability of pepino juice. Our results demonstrated that HPP-500 showed superior color stability ( ΔE increase <25%) and achieved >90% PPO and > 88% POD inactivation ( p  < 0.05), while retaining higher phenolics (4.44 ± 0.02 mg GAE/mL) and flavonoids (10.17 ± 0.54 mg RE/mL), and enhancing DPPH (10.22%) and ABTS (7.42%) radical scavenging capacity ( p  < 0.05) during 28-day storage. Electronic nose and tongue assessments further confirmed markedly flavor retention under HPP-500 ( p  < 0.05). HS-SPME/GC–MS and UHPLC-Q-Orbitrap-HRMS revealed a richer profile of volatile and bioactive metabolites, notably phenolic acids, terpenoids, and alkaloids. These findings highlight the industrial potential of continuous HPP in enhancing juice quality and shelf-life.

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