Honeydew production is a characteristic of soft scales and other hemipteran insects. Honeydew has the capacity to alter the ecology of predators and parasitoids because it is used as a food resource and can contain insecticidal proteins from hemipteran host plants. We examined honeydew excreted by the striped pine scale (Hemiptera: Coccidae), Toumeyella pini (King), after feeding on pine trees treated with systemic insecticides to determine whether they could eliminate insecticidal compounds in honeydew. Imidacloprid and spirotetramat were applied at labeled rates to soil or foliage. Water sensitive paper was used to measure honeydew production and liquid chromatography coupled to mass spectrometry (LC-MS) to analyze excreted insecticide concentrations. Foliar and soil applications of imidacloprid caused a 25-fold reduction honeydew produced by scales six days after treatment (DAT). In contrast, spirotetramat treatments did not affect honeydew production. Parent compounds of both insecticides were detected in honeydew. However, on imidacloprid treated plants, these compounds were detected at similar concentrations in honeydew collected at 4 DAT from soil and foliar treatments. Imidacloprid was only detected from soil treatments at 8 DAT. Similarly, the spirotetramat parent compound was found 4 DAT after soil and foliar treatments, but only at 8 DAT in foliar treatments. At this time the concentration of spirotetramat in honeydew was six-fold higher than at 4 DAT. We conclude that striped pine scales excrete insecticides in honeydew even when the toxicant greatly reduces honeydew production. Honeydew excretion is thus a mechanism of bioaccumulation and has the potential to harm honeydew-feeding organisms.
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http://dx.doi.org/10.1016/j.chemosphere.2020.126167 | DOI Listing |
Molecules
January 2025
Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy.
Honeydew honey is less studied than nectar honey, although it is characterized by peculiar nutritional properties. This is mainly due to its challenging production, which leads to easy counterfeiting and difficult valorization. This contribution aims to provide a comprehensive characterization of the physico-chemical, palynological, functional, and food safety properties of a large sampling of honeydew honeys collected throughout Italy.
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January 2025
The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland.
Since the imbalance between free radicals and antioxidants in the body plays a significant role in the physiology of common, often dangerous diseases, an emphasis is placed on enriching the daily diet with compounds characterized by antioxidant activity. Good sources of natural antioxidants are bee products such as honey, bee pollen, bee bread and propolis, and the best path for introducing the latter products into the diet is mixing them with honey. However, the characteristics of bee product mixtures are not yet fully understood.
View Article and Find Full Text PDFInsects
December 2024
College of Life Sciences, Xinyang Normal University, Xinyang 464000, China.
Brown planthoppers (BPHs, Stål) are a major threat to rice cultivation in Asia, necessitating the development of pest-resistant varieties for effective management. However, the adaptability of BPHs has resulted in the development of virulent populations, such as biotype Y BPHs, which exhibit significant virulence against the rice variety YHY15 that harbors the resistance gene . The various response mechanisms of BPH populations to resistant rice varieties are critical yet underexplored.
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December 2024
Food Toxicology Unit, Department of Life and Environmental Science, University Campus of Monserrato, University of Cagliari, SS 554, 09042 Cagliari, Italy.
Honey, a natural food with a rich history, is produced by honeybees and other species of bees from nectar, other plant fluids, and honeydew of sap-sucking insects. During foraging, these bees may be exposed to plant protection products (PPPs), metals, and metalloids, potentially leading to residues in honey and hive products that could have a negative impact on human safety. Recognizing the lack of an appropriate methodology for pesticide contamination of honey and other hive products, this research aims to support the need for studies on residues in pollen and bee products for human consumption to establish safe maximum residue levels (MRLs) for consumers.
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November 2024
Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa.
This study examined the impact of fermentation using () and () on the total soluble solids (TSS), pH, TA, LAB survival, color properties, ascorbic acid content, total phenolic content (TPC), carotenoid components, and antioxidant properties of smoothies made from melon varieties (Cantaloupe, Honeydew, and Watermelon) separately with pumpkin leaves ( and ). For all smoothies, pH (r = -0.74) and TSS (r = -0.
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