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Enzymes in the saliva of the English green aphid, Sitobion avenae (F.) (Homoptera: Aphididae), may be responsible for inducing indirect defence in wheat. In this study, we examined the effects of exogenous application of three salivary enzymes of S. avenae, namely, polyphenol oxidase, pectinase, and cellulase, on the release of volatiles from wheat and the attractiveness of these volatiles to the parasitoid Aphidius avenae Haliday (Hymenoptera: Aphidiidae). In greenhouse experiments, parasitism of S. avenae on plants surrounded by pectinase‐treated plants and aphid‐damaged plants was significantly higher than parasitism of aphids on plants surrounded by cellulase‐ and polyphenol oxidase‐treated plants. In Y‐tube olfactometer tests, female A. avenae significantly preferred the volatiles collected from pectinase‐treated plants and aphid‐damaged plants. Gas chromatography‐mass spectrometry analysis showed that two kinds of semiochemicals, sulcatol and sulcatone, were identified only in pectinase‐treated plants and aphid‐damaged plants. In field experiments, parasitism of S. avenae by A. avenae was significantly higher on plants sprayed with a mixture of sulcatol and sulcatone than parasitism on plants sprayed with volatiles collected from cellulase‐ and polyphenol oxidase‐treated plants. These results show that pectinase in S. avenae watery saliva can trigger wheat plant indirect defence, and play a crucial role in interaction between wheat, wheat aphid, and A. avenae.

BACKGROUND Aphids are common insect pests that feed on and excrete feces/honeydew on storage vegetables, especially in the temperate region of the northern hemisphere. The honeydew of aphids is an excellent growth medium for microorganisms. To explore the effects of aphid infestation on the risk of microbial contamination and food safety: (i) the bacterial diversity and community in aphid honeydew were investigated; (ii) the nutritional components of the cabbage were analyzed; and (iii) safety was evaluated. RESULTS The results showed that the dominant bacteria in storage Chinese cabbage under different exposure times belonged to the phylum Proteobacteria, family Enterobacteriaceae. The richness of Enterobacteriaceae increased from 36.35% (1 day) to 39.70% (5 days) and to 50.74% (10 days) as the exposure time increased. Serratia was the genus with the highest abundance (23.38% for 1 day, 30.56% for 5 days and 37.85% for 10 days). The abundance of pathways associated with Staphylococcus aureus infection and Shigellosis increased significantly after prolonged storage. In addition, when the aphid density increased from 0 to 100 per 250 g of Chinese cabbage leaves, the protein content in Chinese cabbage decreased significantly, whereas the reducing sugar content increased significantly. CONCLUSION These results demonstrate that the honeydew excreted by the green peach aphid Myzus persicae (Sulzer) on storage Chinese cabbage can serve as a medium for some foodborne disease pathogens. The present study may provide both a theoretical and practical basis for vegetable storage to reduce the risk of foodborne pathogen infection and to maintain the balance of nutrients. © 2020 Society of Chemical Industry

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