Stage 4

Investigation of microwave effect on BVOC captured from respiration of the studied plants; identification of the chemical changes from the stressed plants

The objectives of this stage were:

4.1. Investigating the changes in the composition of volatile organic compounds (BVOC) from plants stressed by a microwave field of different frequencies and powers
4.2. Monitoring the changes occurred in BVOC emitted from irradiated plants compared to reference plants
4.3. Conclusions regarding the chemical and structural changes occurred in the irradiated plants
To achieve this objective are taken into account the following activities:
4.1.1. The capture of BVOC using carbotrap method
4.1.2. BVOC determination using a GC-MS with thermo-desorption system
4.2.1. Comparing the results obtained in the case of plants irradiated and reference plants; investigating the changes in the irradiated plants

Conclusions

• The total amount of volatile organic compounds (captured from plant respiration) emitted by parsley and dill as a result of microwaves action, it was considerably higher than in celery, because as it was observed in the case of volatile oils from this plant, the celery was less sensitive to microwaves than parsley and dill. • All three species of plants irradiated with microwave emitted volatile compounds (E)-2-hexenal, (Z)-3-hexenol, 1-hexanol, whereas in the case of the control plants the emissions of volatile organic compounds had very low levels. • In dill plants the emissions of (E)-β-ocimene and 1,8-cineol were strongly increased as a result of irradiation with microwaves; both parsley and dill plants emitted under the influence of radiation of frequency WLAN small amounts of longiciclene (a sesquiterpene emitted by plants under induced stress conditions).