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Rinat Ismagilovich Ibragimov ;Ildar Salimyanovich Mardanshin ;Galina Vasilyevna Benkovskaya ;Maksim Borisovich Udalov ;Irina Andreevna Shpirnaya ;Vyacheslav Olegovich Tsvetkov 《农业科学与技术》2014,(4):331-341
In field and laboratory conditions the reproductive potential （survival at different stages of development） of the Colorado potato beetle has been measured, the dependence of the parameters of insects fertility on varietal features of the feed has been investigated, the food activity of the representatives of insects from four areas of the Southern Urals has been measured, the intensity and time of hypersensitivity reactions on potato leaves has been defined. In laboratory experiments, the level of activity of hydrolytic enzymes in insects and the level of activity of these enzymes inhibitors in the leaves of three potato varieties differing in their resistance to the Colorado potato beetle have been determined. The results show that the insects-representatives of different samples have different food activity in relation to different potato varieties. High mortality rates were revealed at feeding with leaves of potato of the Bashkir variety characterized by a high level of hydrolases inhibitors and relatively rapid development of necrotic reactions after the appearance of eggs laying on the leaves. We suppose that the neerogenetic barrier appearing in the form of necrosis is the major cause of the fetal mortality of insects. The level of the content of inhibitors inactivating larvae digestive enzymes affects the survival of insects at postembryonic stages. The speed of the necrosis emergence, the level of activity of digestive enzymes inhibitors in potato can be considered as criteria for the selection of breeding material for resistance to the Colorado potato beetle. 相似文献
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Anna Mihhalevski Ildar Nisamedtinov Kristel Hälvin Aleksandra Ošeka Toomas Paalme 《Journal of Cereal Science》2013
The stability of vitamers: thiamine, riboflavin, nicotinic acid, nicotinamide, pantothenic acid, pyridoxine and pyridoxal, as well as soluble and insoluble dietary fiber was studied in a rye sourdough bread process. The vitamer concentrations were measured in raw materials (rye flours, white and red rye malt, yeast) and the rye sourdough breads made from them by means of LC–MS and stable isotope dilution assay. The content of dietary fiber was determined using a standard enzymatic-gravimetric method. During baking, the concentration of vitamins decreased by 20–45% in the case of thiamine, 25–50% in the case of nicotinic acid, 45–65% in the case of pyridoxal in both breads, 50% in the case of riboflavin and 15% in the case of pyridoxine only in fine rye bread. In contrast, the content of nicotinamide increased during processing by ten fold, presumably due to microbial activity during sourdough fermentation. The ratio of soluble to insoluble dietary fiber increased during rye sourdough processing. 相似文献
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