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Durant cette étude, la production sonore de trois espèces de Sciaenidae (Argyrosomus regius, Umbrina cirrosa et Sciaenops ocellatus) a été investiguée dans une aquaculture avant (t0 et t1) et durant la période de reproduction (t2). L’étude a pu démontrer une augmentation significative de la production sonore pendant la période de reproduction ainsi que des changements dans les paramètres fins pour les trois espèces étudiées. Un changement dans la production sonore journalière a été observé chez les trois espèces entre la période non reproductive et la saison de reproduction. En dehors de la période de reproduction, la production sonore était principalement émise durant les heures diurnes alors que les sons émis durant la saison d’accouplement survenaient principalement durant les heures nocturnes. Les paramètres fins tels que le nombre de pulsations et la période de pulsation semblaient indicatifs de ponte sachant que des sons avec plus de pulsations et plus souvent répétées ont été obtenus lors de la saison de reproduction ce qui implique que les muscles soniques se contractent plus rapidement durant la saison de ponte. Ceci est appuyé par l’augmentation du réticulum sarcoplasmique en coupe transversale.
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In consideration of the ever-increasing global population, the demand for food—and on food-production—is massive. It is critical that we are able to meet this demand and mitigate the risks and factors that challenge our ability to do so, including pestilence to food crops and biological threats to food safety, before food reaches the consumer. As such, the advancement of measures to both protect crops and facilitate the surety of safe food products to end-users is a research area of great interest and growing development. This book details exciting new research into the use of natural compounds for the protection of crops and food products. From essential oils and their potential uses as naturally derived antimicrobial agents to the use of carbon dioxide as a pesticide and the use of biofertilisers, the articles herein describe and review cutting edge research in this area to help facilitate a more sustainable future.
Research & information: general --- Biology, life sciences --- phenolic acids --- escarole --- bioactive compounds --- biofertilizer --- flavonols --- Solanum lycopersicum L. --- genetic variability --- quality --- food composition --- biostimulant --- plant tropical extract --- apricot --- CO2 gas --- qualitative traits --- warehouse pest --- linalool --- Listeria monocytogenes --- antimicrobial --- proteomics --- meagre --- Argyrosomus regius --- cold smoking --- natural antioxidants --- halophyte --- aquaculture --- value-added food product --- shelf-life --- fillets --- fish quality --- essential oils --- aromatic plants --- antifungal --- anti-germinative --- herbicidal --- insecticidal --- essential oil --- peel --- antibacterial --- mechanism of action --- preservation --- phenolic acids --- escarole --- bioactive compounds --- biofertilizer --- flavonols --- Solanum lycopersicum L. --- genetic variability --- quality --- food composition --- biostimulant --- plant tropical extract --- apricot --- CO2 gas --- qualitative traits --- warehouse pest --- linalool --- Listeria monocytogenes --- antimicrobial --- proteomics --- meagre --- Argyrosomus regius --- cold smoking --- natural antioxidants --- halophyte --- aquaculture --- value-added food product --- shelf-life --- fillets --- fish quality --- essential oils --- aromatic plants --- antifungal --- anti-germinative --- herbicidal --- insecticidal --- essential oil --- peel --- antibacterial --- mechanism of action --- preservation
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In consideration of the ever-increasing global population, the demand for food—and on food-production—is massive. It is critical that we are able to meet this demand and mitigate the risks and factors that challenge our ability to do so, including pestilence to food crops and biological threats to food safety, before food reaches the consumer. As such, the advancement of measures to both protect crops and facilitate the surety of safe food products to end-users is a research area of great interest and growing development. This book details exciting new research into the use of natural compounds for the protection of crops and food products. From essential oils and their potential uses as naturally derived antimicrobial agents to the use of carbon dioxide as a pesticide and the use of biofertilisers, the articles herein describe and review cutting edge research in this area to help facilitate a more sustainable future.
phenolic acids --- escarole --- bioactive compounds --- biofertilizer --- flavonols --- Solanum lycopersicum L. --- genetic variability --- quality --- food composition --- biostimulant --- plant tropical extract --- apricot --- CO2 gas --- qualitative traits --- warehouse pest --- linalool --- Listeria monocytogenes --- antimicrobial --- proteomics --- meagre --- Argyrosomus regius --- cold smoking --- natural antioxidants --- halophyte --- aquaculture --- value-added food product --- shelf-life --- fillets --- fish quality --- essential oils --- aromatic plants --- antifungal --- anti-germinative --- herbicidal --- insecticidal --- essential oil --- peel --- antibacterial --- mechanism of action --- preservation --- n/a
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