Olfactory responses to volatile organic compounds and movement parameters of Philaenus spumarius and Cicadella viridis

Xylella fastidiosa, the causal agent of several diseases in crops of economic interest, could be rapidly transmitted and spread throughout the agroecosystem landscape by xylem sap-feeding insects. Chemical signals in the environment drive the behaviour of insects. Attractive or repulsive responses to signals may affect insects’ fitness, survival and reproduction, and elicit different movement patterns. Specific movement patterns derived from olfactory cues towards the selection of plants for feeding may trigger the transmission of the pathogen by the insect. Thus, understanding vectors’ olfactory response and movement parameters are of utmost importance. This work aimed to assess the olfactory response of Philaenus spumarius and Cicadella viridis adults to two Volatile Organic Compounds (VOCs) (cis-3- hexenyl acetate and cis-3- hexen- 1- ol) present in almond, olive and vine leaves. Insects’ behavioural responses were conducted in a four-arm olfactometer, and the two aforementioned VOCs were tested at different concentrations (5, 10, 20 and 30 μg/μl). At the lowest concentration, females of P. spumarius were significantly attracted by the two VOCs. At the highest concentrations, no significant differences were detected among treatments. Cicadella viridis individuals showed no significant differences in their choice at any concentration. Additionally, the walking movement of these insects was also studied in the absence of food. Females of P. spumarius and C. viridis can walk significantly more at a significantly higher velocity than males. Knowledge of the olfactory response of X. fastidiosa vectors and their movement parameters can be essential to develop new tools to limit the spread of this phytopathogen.Fundação para a Ciência e a Tecnologia, Grant/Award Number: (LA/P/0007/2020, 2020.07051.BD and UIDB/00690/2020; Horizon 2020 Framework Programme, Grant/Award Number: Grant Agreement 727987info:eu-repo/semantics/publishedVersio

Avaliação sensorial de infusões com diferentes misturas de Lippia alba e Syzygium aromaticum

Na atualidade, existe uma tendência crescente para o consumo de infusões preparadas a partir de diferentes matérias-primas, sendo a mistura de elas uma opção frequente. Contudo, para proporcionar uma maior satisfação a quem as ingere, as quantidades e proporções das misturas deve previamente ser estudada do ponto de vista sensorial. Assim, o presente trabalho teve como principal objetivo proceder à avaliação sensorial infusões obtidas a partir de diferentes misturas de lipia (Lippia albaj e de cravo (Syzygium aromaticum) nomeadamente: Infusão l (li): 25% de cravo e 75% de lipia; Infusão Zfl;): 50% de cravo e 50% de lipia; Infusão 3 (la): 75% de cravo e 25% de lipia; Infusão 4 (14): 100% de cravo; e Infusão 5 (Is): 100% de lipia, para verificar a que apresenta maior aceitação. As infusões foram preparadas à razão de lOg de mistura de plantas/L de água, com água a 80^C e deixadas a repousar durante 5 minutos. Posteriormente foram sujeitas à avaliação sensorial por um painel de doze provadores previamente treinado e que avaliou os seguintes aspetos: intensidade de cor, transparência, sensação do aroma, intensidade do aroma, sensação bucal, persistência, amargar, adstringência, doce o picante, numa escala não estruturada de O a 10. De acordo com os resultados obtidos, verificou-se que a intensidade de cor variou de 0,7 e 4,3 com os valores superiores a serem registados em lie l;. A transparência, com valores a oscilar entre 0,8 e 2,7 sendo mais elevada em l;. A 13 foi a que apresentou um aroma mais agradável comparativamente às restantes infusões com uma mediana de 7, 1, em oposição a Is foi a infusão considerada menos agradável de todas as testadas pelo painel. Na avaliação da intensidade de aroma, a [4 foi a que apresentou maior intensidade de aroma com valores médios de 7e a Isa que apresentou menores valores de intensidade de aroma com 4 de mediana. As l; e [3 apresentaram uma sensação bucal mais agradável, eas lie Iz a maior persistência. Na sensação de amargo, as l; e [4 foram as consideradas mais amargas e adstringentes. No que respeita ao doce, a maior intensidade foi detetada em l; e Ig, enquanto a menor correspondeu à 14. No picante, a [4 foi a que apresentou a maior intensidade de picante foi apresentada pela [4 e a menor pela \s. Os aromas sensoriais predominantemente referidos foram o herbal com sensação eucalipto, menta, pinho e erva cortada; aromas doces a mel néctar e aromas cítricos a limão, o que estará relacionado com a composição química dos óleos essenciais das plantas em mistura, como por exemplo o teor em eugenol do cravo que origina sensações de adocicado e o cravacol da lipia como adstringente. De uma maneira geral, a mistura que continha 50% de lipia e 50% de cravo (l;) foi a preferida pelo painel.info:eu-repo/semantics/publishedVersio

Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties

Jellies of seven grapevine varieties were physico-chemical and sensorial characterized for the first time. Jellies differed significantly in moisture and ash contents, colour, pH, acidity and antioxidant activities. 'Tinta Carvalha' was the darkest and redness jelly, showing the highest antioxidant activity. Regarding sensory characteristics, no significant differences in the appearance, taste, sweetness, acidity and global assessment were observed among jellies. Nevertheless, these attributes were positively evaluated. In conclusion, the production of different jellies will allow the valorisation of grapevine varieties with less potential for wine production, helping to preserve biodiversity, and be an economic alternative to grape producers who may elaborate an enjoyable product with interesting bioactivity.Authors are grateful to POCTEP - Programa de Cooperação Transfronteiriça Espanha - Portugal for financial support (Project “RED/AGROTEC – Experimentation network and transfer for development of agricultural and agro industrial sectors between Spain and Portugal).info:eu-repo/semantics/publishedVersio

Institutional and political challenges of accreditation at the international level

This contribution is a strong plea for approaches in quality assessment and accreditation, which honour diversity and promote innovation and creativity in higher education. For many reasons, accreditation has become an important issue for higher education, which has occurred during a period in which there has been a major shift in values. Higher education, always considered primarily a public good, is increasingly being transformed into a predominantly private good; a commodity that could be subject to trade rules. Basic questions should be answered before any action is taken in this field. Accreditation for what purpose and for which qualities? Who will be the gatekeepers of the system and what will be their criteria? The implications of the concepts of quality and of accreditation, and the methods adopted in this field, will produce consequences not only at economic and financial levels but also in terms of the cultural, social and political life of institutions and nations. In 1998, during the World Conference on Higher Education (WCHE, UNESCO, Paris), a consensus was reached and the idea of evaluation was accepted, based on the general acceptance that quality in higher education is multidimensional. The WCHE favoured a system in which quality and relevance should go hand in hand. Since then, accreditation, a method already used for a long time in some countries, in particular the United States, was added more prominently to the international agenda. The concept of quality is crucial here. Aproposal of the WCHE, requesting institutions of higher education to define or redefine their missions together with society, could serve to help create the necessary conditions for appropriate evaluations, by comparing what the institutions actually achieve with what the society as a whole expects from them. Standards could be defined through this mechanism instead of using models that do not relate to the cultural environment of institutions or the specific needs of society. These standards should guarantee appropriate quality, while at the same time enhancing diversity, innovation and creativity.Peer Reviewe

The surrounding landscape shapes the abundance of Sphaerophoria scripta and Melanostoma mellinum (Diptera: Syrphidae) in Portuguese vineyards

1. The intensification of urban and agricultural use in the landscape is the major driver of biodiversity loss and the consequent decrease of ecosystem services provided by insects. Syrphids are important ecosystem service providers, including pest regulation, pollination, and matter decomposition. 2. Understanding how the surrounding landscape to crops affects syrphids is essential to implementing strategies to reverse the negative effects of the agricultural landscape’s simplification. 3. This study describes the Syrphidae community in Portuguese vineyards and the response of the most abundant species, Sphaerophoria scripta Linnaeus, 1758, and Melanostoma mellinum Linnaeus, 1758, to the landscape composition and configuration within a gradient of distances (500, 1000, and 2000 m) from the sampled vineyards. 4. The presence of seminatural habitats and other crops in the surrounding landscape increased both species at the largest distance, whereas the presence of artificial territory, olive orchards, and vineyards reduce M. mellinum at some of the buffers. 5. Increasing seminatural habitats in the vineyards surrounding landscape (2000 m) and, potentially, introducing nature-friendly practices in the principal crops around vineyards may favour syrphid abundance.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020), and to the Associate Laboratory SusTEC (LA/P/0007/2020); Isabel Rodrigues acknowledges the PhD grant (2020.07051.BD) provided by FCT.info:eu-repo/semantics/publishedVersio

Characterisation of olive oils from the Douro Valley, Portugal: study of the volatile fraction and its relationship with sensory characteristics

In recent years, the demand for olive oils from the Douro region (Portugal) has increased in line with wine. Thus, it is essential to characterise these olive oils to evaluate them. Therefore, this work describes the sensory and volatile profiles of olive oils produced in the Douro region. These were mainly identified as ripe fruity. Among the olfactory and gustatory sensations, the attributes of dried fruits, tomato, apple, tomato leaves, banana, and lavender stood out. Regarding volatile compounds, the following were detected in all samples: (E)-2-hexenal, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol, (Z)-3-hexen-1-ol acetate, 1-hexanol, and 2-methyl-4-pentanal. Moreover, it was impossible to separate the olive oils by sub-regions. In conclusion, studying the volatile fraction and their relationship with sensory attributes are essential to guarantee the genuineness and identity of these olive oils with a view to their future appreciation.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal), which gave financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). The authors are also grateful to the Project OLIVECOA—Centenarian olive trees of Côa Valley region: rediscovering the past to valorize the future, ref. COA/BRB/0035/2019 and the GreenHealth Project (NORTE-01-0145-FEDER- 000042) co-financed by European Regional Development Fund (ERDF) through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020). Nuno Rodrigues thanks to National funding by FCT—Foundation for Science and Technology, P.I., through the institutional scientific employment program contract.info:eu-repo/semantics/publishedVersio

Tire Rubber-cement Composites: Effect Of Slag On Properties [compósites De Cimento - Borracha De Pneus: Efeito Da Escória Nas Propriedades]

Tire rubber-cement composites prepared with type I and three slag-modified cements were studied. Flexural strength, water sorption and resistance to acid attack of specimens were investigated. A decrease in modulus of rupture (MOR) is observed for all specimens containing rubber, when compared with specimens without rubber (controls). The MOR increases with the increase of the hydraulic activity of the slag upon undistinguishable from specimens prepared with type I cement. This behavior is observed for all slag-cements pastes and for mortars control specimens. For mortar specimens with rubber the MOR is independent of the cement type used. A reduction in water sorption is observed for control and with-rubber mortar specimens prepared with all slag-cements, when compared to type I cement. For mortar specimens with rubber, the lower the basicity of the slag, the lesser the water sorption of the composites. These results denote lower porosity and consequently better rubber-matrix adhesion for these specimens. Also, a smaller rate of water sorption is observed for specimens with rubber, particularly for specimens prepared with the less basic slag cements, when comparing with the controls. Results of acid attack to the slag modified mortars indicate that specimen susceptibility is governed not only by microstructural aspects, like porosity and permeability, but also by chemical aspects as the difference in alkali content or the amount of unreacted slag in the specimens.52324283292Lee, B.I., Burnett, L., Miller, T., Postage, P., Cuneo, J., (1993) J. Mater. Sci. Lett, 12, p. 967I. B. Topçu, Gem. Conor. Res. 25 (1995) 304Raghavan, D., Huynh, H., Ferraris, C.F., (1998) J. Mater. Sci, 33, p. 1745Bignozzi, M.C., Saccani, A., Sandrolini, F., (2000) Composites A, 31, p. 97Raghavan, D., (2000) J. Appl. Polym. Sci, 77, p. 934M. Nehdi, A. Khan, Cem. Concr. Aggregates 23 (2001) 3Hernandez-Olivares, F., Barluenga, G., Bollati, M., Witoszek, B., (2002) Cem. Concr. Res, 32, p. 1587N. Segre, I. Joekes, Gem. Concr. Res. 30 (2000) 1421(2001) Lea's Chemistry of Cement and Concrete, , P. C. Hewlett Ed, 4 th Ed, Butterworth Heinemann, OxfordMyers, D., (1999) Surfaces, Interfaces, and Colloids-Principles and Applications, , 2nd Ed, John Wiley & Sons, New YorkBikerman, J.J., (1961) The Science of Adhesive Joints, , Academic Press, New YorkMindess, S., Interfaces in concrete (1989) Materials Science of Concrete I, p. 163. , J.P. Skalny Ed, The Am. Ceram. Soc, Westerville, OHLuke, K., Glasser, F.P., (1987) Cem. Concr. Res, 17, p. 273M. A. Cincotto, A. F. Battagin, V. Agopyan, Bulletin 65, Ed.: Institute for Technological Research, IPT, S. Paulo, Brazil (1992)ASTM C150 - Standard specification for Portland cement, American Society for Testing and Materials (1995)- Standard specification for blended hydraulic cements (1994), ASTM C595, American Society for Testing and MaterialsMindess, S., Young, J.F., (1981) Concrete, , Prentice-Hall, Englewood Cliffs, New JerseyMehta, P.K., Monteiro, P.J.M., (1993) Concrete: Structure, Properties and Materials, , 2nd Ed, Prentice-Hall, Englewood Cliffs, New JerseyGriffith, A.A., (1920) Phil. Trans. R. Soc. Lond. A, 221, p. 163Birchall, J.D., Howard, A.J., Kendall, K., (1981) Nature, 289, p. 388Martins, M.A., Mattoso, L.H.C., (2004) J. Appl. Polym. Sci, 91, p. 670Lumley, J.S., Gollop, R.S., Moir, G.K., Taylor, H.F.W., (1996) Cem. Concr. Res, 26, p. 139Glasser, F.P., Chemical, mineralogical, and microstructural changes occurring in hydrates slag-cement blends (1991) Materials Science of Concrete II, p. 41. , J. P. Skalny, S. Mindess Eds, The Am. Ceram. Soc, Westerville, OHSegre, N., Monteiro, P.J.M., Sposito, G., (2002) J. Colloid Interface Sci, 248, p. 521Falcon, P., Adenot, F., Jacquinot, J.F., Petit, J.C., Cabrillac, R., Jordas, M., (1998) Cem. Conor. Res, 28, p. 847Israel, D., Macphee, D.E., Lachowski, E.E., (1997) J. Mater. Sci, 32, p. 4109Chandra, S., (1988) Cem. Conor. Res, 18, p. 193Zivica, V., Bajza, A., (2001) Constr. Build. Mater, 15, p. 331Pavlik, V., (1994) Cem. Conor. Res, 24, pp. 551-562Debelie, N., Verselder, H.J., Deblaere, B., Vannieuwenburg, D., Verschoore, R., (1996) Cem. Conor. Res, 26, p. 1717Shi, C., Stegemann, J.A., (2000) Cem. Conor. Res, 30, p. 803Zivica, V., Bajza, A., (2002) Constr. Build. Mater, 16, p. 215Deceukelaire, L., (1992) Cem. Conor. Res, 22, p. 903A. Macias, S. Goni, J. Madrid, Cem. Conor. Res. 29 (1999) 2005J. Hill, E. A. Byars, J. H. Sharp, C. J. Lynsdale, J. C. Cripps, Q. Zhou, Cem. Conor. Compos. 25 (2003) 997Hobbs, D.W., (2001) Int. Mater. Rev, 46, p. 11

Biocontrol ability and production of volatile organic compounds as a potential mechanism of action of olive endophytes against Colletotrichum acutatum

Olive anthracnose, mainly caused by Colletotrichum acutatum, is considered a key biotic constraint of the olive crop worldwide. This work aimed to evaluate the ability of the endophytes Aureobasidium pullulans and Sarocladium summerbellii isolated from olive trees to reduce C. acutatum growth and anthracnose symptoms, and to assess A. pullulans-mediated changes in olive fruit volatile organic compounds (VOCs) and their consequences on anthracnose development. Among the endophytes tested, only A. pullulans significantly reduced the incidence (up to 10-fold) and severity (up to 35-fold) of anthracnose in detached fruits, as well as the growth (up to 1.3-fold), sporulation (up to 5.9-fold) and germination (up to 3.5-fold) of C. acutatum in dual culture assays. Gas chromatography–mass spectrometry analysis of olives inoculated with A. pullulans + C. acutatum and controls (olives inoculated with C. acutatum, A. pullulans or Tween) led to the identification of 37 VOCs, with alcohols being the most diversified and abundant class. The volatile profile of A. pullulans + C. acutatum revealed qualitative and quantitative differences from the controls and varied over the time course of microbial interactions. The most significant differences among treatments were observed at a maximal reduction in anthracnose development. At this stage, a set of VOCs, particularly Z-3-hexen-1-ol, benzyl alcohol and nonanal, were highly positively correlated with the A. pullulans + C. acutatum treatment, suggesting they play a critical role in anthracnose reduction. 6-Methyl-5-hepten-2-one and 2-nonanone were positively associated with the C. acutatum treatment and thus likely have a role in pathogen infection.This research was funded by FEDER funds through COMPETE (Operational Programme for Competitiveness Factors) and by the Foundation for Science and Technology (FCT, Portugal) within the POCI-01-0145-FEDER-031133 (MicOlives, PTDC/ASP-PLA/31133/2017) project, as well as the Mountain Research Center—CIMO (UIDB/00690/2020).info:eu-repo/semantics/publishedVersio

Impact of frost on the morphology and chemical composition of cv. Santulhana olives

Frost events and extreme weather phenomena greatly affect several characteristics of the olive fruit. This study evaluated the impact of frost on the morphology, composition (moisture, fat, fatty acids, tocopherols, and total phenolic contents), and antioxidant activity of olives of cv. Santulhana. A total of 14 trees from the same geographical region (Santulhão, northeast of Portugal) were chosen, including trees subjected or not subjected to frost conditions (n = 7 each). The results showed that frost led to morphological changes in olive fruits, particularly in terms of weight and diameter, which were imposed by a huge decrease in the moisture content (-20%). Fat relative content increased as a consequence of the water loss (+29% in fresh pulp weight), with a slight reduction of the relative abundance of saturated fatty acids (-4%) and tocopherol contents in the fat (-17%). However, the total phenolic contents and antioxidant activity were severely affected (-70% and -42%, respectively), with potential consequences for the olive oil stability and sensorial attributes. Principal component analysis showed that both morphological and chemical parameters could be used as biomarkers to identify olives subjected or not subjected to frost. The overall negative impact of frost on the minor antioxidant contents of cv. Santulhana olives may anticipate a quality loss of olive oils extracted from olives affected by frost.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and to REQUIMTELAQV (UIDB/50006/2020) units and to the Associate Laboratories for Green Chemistry-LAQV (UIDB/50006/2020) and SusTEC (LA/P/0007/2020). Nuno Rodrigues thanks to National funding by FCT—Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract. Ana I. Rodrigues thanks the financial support by OleaChain project “Skills for sustainability and innovation in the value chain of traditional olive groves in the Northern Interior of Portugal” (NORTE-06-3559-FSE-000188).info:eu-repo/semantics/publishedVersio