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  • 1 University of Ljubljana Dept. of Agronomy, Biotechnical Faculty Jamnikarjeva 101 SI-1111 Ljubljana Slovenia
  • | 2 Natural History Museum Belgrade Njegoševa 51 SER-Belgrade Serbia
  • | 3 Laboratory for Food Chemistry National Institute of Chemistry Hajdrihova 19 SI-1000 Ljubljana Slovenia
  • | 4 University of Ljubljana Dept. of Special Education, Faculty of Education Kardeljeva ploščad 16 SI-1000 Ljubljana Slovenia
  • | 5 University of Ljubljana Dept. of Food Science and Technology, Biotechnical Faculty Jamnikarjeva 101 SI-1111 Ljubljana Slovenia
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In a field experiment on the natural resistance of cabbage ( Brassica oleracea var. capitata ) against onion thrips (Thrips tabaci) , 20 cabbage genotypes were included: 9 early, 5 mid-early, 6 mid-late (regarding the longevity of the growing period), 3 red, 17 white (regarding colour), 14 hybrids and 6 varieties (regarding genetic origin). For comparisons between genotypes, we determined significant differences in the mean index of damage on the exterior leaves of cabbage heads (1.12–2.83), the net weight of heads (281.40,151169.6 g), and yield loss (5.8–47.4%). The concentration of several compounds from cabbage leaves (epicuticular wax, α-amyrin, β-amyrin, lupeol, sucrose, glucose, fructose, vitamin C, palmitic acid, stearic acid, and arachidic acid) are measured. For all groups of cabbage genotypes the only confirmed negative correlation was between the extent of damage caused by the sucking of onion thrips and epicuticular wax content on the cabbage leaves (in groups where we artificially placed genotypes with similar characteristics). After this preliminary experiment, the research must be extended in order to determine the effect of the remaining analysed compounds in cabbage leaves for resistance (sensitivity) of cabbage to onion thrips attack.

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