De nos jours, le sarrasin ou « blé noir », est toujours associé aux fameuses galettes bretonnes, cependant, son histoire demeure méconnue. Introduit comme culture vivrière dans l’ouest de la France (Bretagne et Normandie occidentale) au cours des XVe et XVIe siècles, le sarrasin y devient la principale culture et denrée alimentaire à partir du XVIIe siècle. Cette étude s’intéresse au rôle du sarrasin dans les différents pans des sociétés de l’Ouest du XVIe au XXe siècle, autour de quatre grandes parties : l’introduction et la diffusion du sarrasin en Europe, sa place dans les systèmes agraires du Massif armoricain, son incidence dans l’alimentation des populations de cette région, et son utilisation dans l’atténuation des crises de subsistances. Au fil des chapitres, les pratiques bretonnes et normandes font l’objet d’une comparaison, afin d’identifier les éléments constitutifs d’une identité commune aux populations de l’Ouest et ceux qui relèvent de particularismes territoriaux. Cette approche comparative est reproduite au sein même de ces deux espaces, pour appréhender leurs spécificités locales. / Today, buckwheat is unavoidably associated with the famous Breton galettes (buckwheat pancakes), yet we know little of its history. Introduced as a subsistence crop in western France (Brittany and west Normandy) during the 15th and 16th centuries, buckwheat became the predominant crop and foodstuff in the region from the 17th century. This study examines the role of buckwheat in various aspects of societies in western France from the 16th century to the 20th century, via four main sections: the introduction and spread of buckwheat in Europe, its place in the agrarian systems of the Armorican Massif, its impact on the diets of populations in this region and its use in relieving subsistence crises. The chapters compare practices in Brittany and Normandy, to identify elements of a common identity among populations in western France, and elements that are specific to territories. This comparative approach is repeated within these two spaces, to identify local particularities.

Experiments were conducted to assess whether a concept termed 'attract and reward' (A&R) could enhance conservation biological control (CBC). In A&R, a synthetically-produced herbivore induced plant volatile (HIPV) ('attract') is combined with a floral resource ('reward'). It is anticipated that the two will work synergistically attracting natural enemies into the crop ('attract') and maintaining them within the crop ('reward'). The study system consists of brassica, the most commonly occurring brassica herbivores, their natural enemies and higher order natural enemies. The HIPV deployed is methyl salicylate (MeSA) and the floral resource is buckwheat Fagopyrum esculentum. The aim of the first two field experiments, in 2007 and 2008, was to evaluate the effects of MeSA and MeSA combined with buckwheat (A&R) on the abundance of arthropods from three trophic levels. In 2007, a field experiment was conducted using MeSA alone. The mean abundance of the leafmining fly Scaptomyza flava (trophic level 2), the diamondback moth (trophic level 2)(DBM) parasitoid Diadegma semiclausum (trophic level 2) and the hoverfly Melangyna novaezealandiae (trophic level 3) was increased in MeSA-treatments by up to 300% and for the brown lacewing parasitoid Anacharis zealandica a maximum mean increase of 600% was recorded. Significantly more females of the D. semiclausum and M. novaezealandiae were attracted to MeSA than males. When A&R was deployed in 2008, were arthropods from the third and fourth trophic levels affected. For none of the species was there a synergistic effect between 'attract' and 'reward' on their abundance. The brown lacewing Micromus tasmaniae (trophic level 3), two parasitoids of DBM and one of cabbage white butterfly Pieris rapae (trophic level 2) increased significantly in treatments with buckwheat. The hoverfly Melanostoma fasciatum (trophic level 3) was significantly more abundant in treatments with MeSA, but significantly less abundant in treatments with buckwheat. The effect of MeSA on the fourth trophic level parasitoid Anacharis zealandica (trophic level 4) was inconsistent between years. Here it significantly decreased its abundance, while treatments with buckwheat increased it. Significantly fewer male than female D. semiclausum were attracted to MeSA only treatments. These experiments show that MeSA and buckwheat can have unwanted effects on arthropod abundance which may disrupt CBC. To assess the effect of A&R on CBC a further field experiment evaluating herbivore densities, predation, parasitism and hyper-parasitism rates was conducted. The only effect was significantly higher aphid parasitism in treatments with MeSA. Based on the results from the field experiments it remained unclear whether it was MeSA or a blend of volatiles produced by MeSA-induced host plants that were attractive to the arthropods. An olfactory experiment was conducted to evaluate if the aphid parasitoid Aphidius colemani can be attracted to two different concentrations of MeSA diluted in Synertrol oil. Significantly more parasitoids were attracted to 2.0% MeSA than to air while the parasitoid did not respond to the 0.5% concentration. These results indicate that A&R has potential as a CBC technique, as long as any unwanted side effects can be managed. Although there were no synergistic effects between 'attract' and 'reward' on the abundance of individual natural enemies, combining MeSA and buckwheat could still be beneficial because the two techniques increase the abundance of different natural enemies.

Experiments were conducted to assess whether a concept termed 'attract and reward' (A&R) could enhance conservation biological control (CBC). In A&R, a synthetically-produced herbivore induced plant volatile (HIPV) ('attract') is combined with a floral resource ('reward'). It is anticipated that the two will work synergistically attracting natural enemies into the crop ('attract') and maintaining them within the crop ('reward'). The study system consists of brassica, the most commonly occurring brassica herbivores, their natural enemies and higher order natural enemies. The HIPV deployed is methyl salicylate (MeSA) and the floral resource is buckwheat Fagopyrum esculentum. The aim of the first two field experiments, in 2007 and 2008, was to evaluate the effects of MeSA and MeSA combined with buckwheat (A&R) on the abundance of arthropods from three trophic levels. In 2007, a field experiment was conducted using MeSA alone. The mean abundance of the leafmining fly Scaptomyza flava (trophic level 2), the diamondback moth (trophic level 2)(DBM) parasitoid Diadegma semiclausum (trophic level 2) and the hoverfly Melangyna novaezealandiae (trophic level 3) was increased in MeSA-treatments by up to 300% and for the brown lacewing parasitoid Anacharis zealandica a maximum mean increase of 600% was recorded. Significantly more females of the D. semiclausum and M. novaezealandiae were attracted to MeSA than males. When A&R was deployed in 2008, were arthropods from the third and fourth trophic levels affected. For none of the species was there a synergistic effect between 'attract' and 'reward' on their abundance. The brown lacewing Micromus tasmaniae (trophic level 3), two parasitoids of DBM and one of cabbage white butterfly Pieris rapae (trophic level 2) increased significantly in treatments with buckwheat. The hoverfly Melanostoma fasciatum (trophic level 3) was significantly more abundant in treatments with MeSA, but significantly less abundant in treatments with buckwheat. The effect of MeSA on the fourth trophic level parasitoid Anacharis zealandica (trophic level 4) was inconsistent between years. Here it significantly decreased its abundance, while treatments with buckwheat increased it. Significantly fewer male than female D. semiclausum were attracted to MeSA only treatments. These experiments show that MeSA and buckwheat can have unwanted effects on arthropod abundance which may disrupt CBC. To assess the effect of A&R on CBC a further field experiment evaluating herbivore densities, predation, parasitism and hyper-parasitism rates was conducted. The only effect was significantly higher aphid parasitism in treatments with MeSA. Based on the results from the field experiments it remained unclear whether it was MeSA or a blend of volatiles produced by MeSA-induced host plants that were attractive to the arthropods. An olfactory experiment was conducted to evaluate if the aphid parasitoid Aphidius colemani can be attracted to two different concentrations of MeSA diluted in Synertrol oil. Significantly more parasitoids were attracted to 2.0% MeSA than to air while the parasitoid did not respond to the 0.5% concentration. These results indicate that A&R has potential as a CBC technique, as long as any unwanted side effects can be managed. Although there were no synergistic effects between 'attract' and 'reward' on the abundance of individual natural enemies, combining MeSA and buckwheat could still be beneficial because the two techniques increase the abundance of different natural enemies.

This diploma thesis ,,buckwheat attractivity for bees" deals mainly with native nectar plants for the processing of bees to honey. Work is folded in two parts. The theoretical part deals with the migration of colonies, both for nectar crops and plants with bee pollination needs. In ractical part of this thesis microscopic pollen analysis were performed and contents of pollen grains in honey from colonies, which were relocated to buckwheat growth was evaluated. Comparison of this honey with honey from the hives with similaar location, but without access to buckwheat growth was done.

The thesis deals with the content of selected phenolic compounds in some species of the genus Amaranthus, in black elderberry (Sambucus nigra L.) and buckwheat (Fagopyrum esculentum M.). Phenolic compounds are a group of natural compounds exclusively vegetable character. Flavonoids represent only one group of phenolic compounds. Flavonoids show many positive biological effects, in particular act as antioxidants. Natural flavonoids may cause to prevent from coronary- heard diseases and other diseases associated with older age. In recent years the increased attention is paid to flavonoid investigation due to its biological effects. For the determination of phenolic substances there were used two independent analytical methods. There are the high-performance liquid chromatography (HPLC) and micellar electrokinetic capillary chromatography (MECC). The MECC method was used for determination rutin and free quercetin. The highest content of rutin was found in leaves of buckwheat (76,400 mg/kg of dry weight) and the lowest content of rutin was determined in buckwheat hulls. The highest content of rutin was observed in teas from buckwheat leaves and inflorescence. This amount of rutin corresponds with rutin content in more than two pills of Ascorutin (the most favourite flavonoid medicament in the Czech Republic) The HPLC method was used for quantitative determination of phenolic acids. The content of free quercetin was monitored in all samples. No free quercetin was found both in plant material and in samples of teas. The ethanolic extract from the elderberry inflorescence didn´t contain any free quercetin. Free quercetin wasn?t found in any further samples of teas, which were prepared by described methods.

[ES] El mercado actual del vino tinto demanda vinos de gran potencia visual, elevada concentración aromática y que no resulten excesivamente astringentes ni amargos. Asimismo, el consumidor final demanda cada vez más vinos que se desarrollen en una viticultura más orgánica que garantice la sostenibilidad del cultivo. Para cumplir con estas expectativas, se está limitando la utilización de compuestos químicos en el viñedo, sustituyéndolos por otros naturales con menor impacto medioambiental, y se están utilizando en bodega técnicas como la maceración prefermentativa, que contribuye a la extracción de antocianos y aromas, o la microoxigenación, que permite estabilizar los compuestos polifenólicos en un tiempo reducido. El color de los vinos depende de su concentración en antocianos, pero también la forma y el estado en que éstos se encuentren en el vino, que depende de diferentes factores, siendo uno de ellos el fenómeno de la copigmentación como paso anterior a la polimerización y estabilización. Además, el oxígeno juega un papel crucial en la evolución del color, así como en la oxidación de los polifenoles y en la formación de complejos más estables. El aroma también es muy importante en los vinos, ya que es uno de los primeros aspectos que percibimos. Por ello, es de gran importancia la utilización de técnicas de vinificación que permitan extraer el mayor potencial aromático de los precursores que se encuentran en las uvas. Para conseguir incrementar la calidad de los vinos tintos elaborados con la variedad Monastrell, estableciendo una metodología de elaboración que permita mejorar la concentración polifenólica y aromática de estos vinos, se ha estudiado el efecto de la aplicación en la uva, 10 días antes de la vendimia, de sustancias copigmentantes, tales como, extractos vegetales (romero, trigo sarraceno y té verde) y copigmentos puros (ácido cafeico, rutina y catequina). Asimismo, los copigmentos puros también se aplicaron a la entrada en bodega. Se ensayaron dos técnicas enológicas diferentes: la vinificación tradicional y la maceración prefermentativa en frío (6-8ºC), seguida de vinificación tradicional. Por último, una vez concluida la fermentación maloláctica, los vinos obtenidos fueron sometidos a una adición controlada de acetaldehído durante 45 días, seguido de un proceso de conservación en botella de 12 meses. Los resultados mostraron que los tratamientos con copigmentos, especialmente con extractos vegetales ricos en copigmentos, incrementaron la concentración de antocianos polimerizados y totales, y de compuestos aromáticos favorables para la calidad, destacando el extracto de romero por su acción directa sobre el color de los vinos de Monastrell. Utilizar la maceración prefermentativa en la elaboración de los vinos procedentes de tratamientos de copigmentación, ha permitido incrementar la concentración de polifenoles totales y taninos condensados, así como la de ésteres y acetatos. La microoxigenación, mediante la aplicación de acetaldehído durante la conservación de los vinos tratados previamente con copigmentos, dio lugar a un incremento del porcentaje de antocianos polimerizados, de la concentración de antocianos, de taninos condensados y de polifenoles totales, no afectando a la composición aromática de los vinos. Por todo ello, se puede establecer que la combinación de tratamientos de copigmentación en el campo, especialmente con extractos vegetales, de maceración prefermentativa durante la elaboración, y de microoxigenación durante la conservación, permite elaborar vinos de Monastrell con un color más estable, mayor concentración de compuestos polifenólicos, y mayor concentración de ésteres y acetatos, compuestos relacionados con aromas positivos florales, frutales y especiados. / [CA] El mercat actual del vi negre demana vins de gran potència visual, elevada concentració aromàtica i que no siguen excessivament astringents ni amargs. Així mateix, el consumidor final demana cada vegada més vins que es desenvolupen en una viticultura més orgànica que garanteisca la sostenibilitat del cultiu. Per complir amb aquestes expectatives, s'està limitant la utilització de compostos químics a la vinya, substituint-los per altres naturals amb menor impacte mediambiental, i s'estan utilitzant al celler tècniques com la maceració prefermentativa, que contribueix a l'extracció d'antocians i aromes, o la microoxigenació, que permet estabilitzar els compostos polifenòlics en un temps reduït. El color dels vins depèn de la seua concentració en antocians, però també en la forma i l'estat en que aquests es troben en el vi, que depèn de diferents factors, siguent un d'ells el fenòmen de la copigmentació com pas anterior a la polimerització i l'estabilització. A més a més, l'oxígen juga un paper crucial en l'evolució del color, així com en l'oxidació dels polifenols i en la formació dels complexos més estables. L'aroma també és molt important en els vins, ja que és un dels primers aspectes que percebem. Per això, és de gran importància la utilització de tècniques de vinificació que permeten extraure el major potencial aromàtic dels precursors que es troben al raïm. Per aconseguir augmentar la qualitat dels vins negres elaborats amb la varietat Monastrell, establint una metodologia d'elaboració que permeta millorar la concentració polifenòlica i aromàtica d'aquests vins, s'ha estudiat l'efecte de l'aplicació en el raïm, 10 dies abans de la verema, de substàncies copigmentants, com ara, extractes vegetals (romer, blat negre i te verd) i copigments purs (àcid cafeic, rutina i catequina). Així mateix, els copigments purs també es van aplicar a l'entrada al celler. Es van assajar dos tècniques enològiques diferents: la vinificació tradicional i la maceració prefermentativa en fred (6-8ºC), seguida de vinificació tradicional. Finalment, una vegada conclosa la fermentació malolàctica, els vins obtinguts van ser sotmesos a una addició controlada d'acetaldehid durant 45 dies, seguit d'un procés de conservació en ampolla de 12 mesos. Els resultats van mostrar que els tractaments amb copigments, especialment amb extractes vegetals rics en copigments, van augmentar la concentració d'antocians polimeritzats i totals, i de compostos aromàtics favorables per a la qualitat, destacant l'extracte de romer per la seua acció directa sobre el color dels vins de Monastrell. Utilitzar la maceració prefermentativa en l'elaboració dels vins procedents de tractaments de copigmentació, ha permès augmentar la concentració de polifenols totals i tanins condensats, així com la d'èsters i acetats. La microoxigenació, mitjançant l'aplicació d'acetaldehid durant la conservació dels vins tractats prèviament amb copigments, va donar lloc a un augment del percentatge d'antocians polimeritzats, de la concentració d'antocians, de tanins condensats i de polifenols totals, no afectant a la composició aromàtica dels vins. Per tot això, es pot establir que la combinació de tractaments de copigmentació en el camp, especialment amb extractes vegetals de maceració prefermentativa durant l'elaboració, i de microoxigenació durant la conservació, permet elaborar vins de Monastrell amb un color més estable, més concentració de compostos polifenòlics, i major concentració d'èsters i acetats, compostos relacionats amb aromes positus florals, fruitals i especiats. / [EN] The current red wine market demands wines with high visual power, great aromatic concentration and that are not excessively astringent or bitter. Furthermore, the final consumer increasingly demands developed wines in a more organic viticulture in order to ensure the sustainability of the crop. To meet these expectations, the use of chemical compounds in the vineyard is being limited, replacing them by another natural ones with less environmental impact, and techniques such as pre-fermentation maceration are being used in the winery, which contributes to the extraction of anthocyanins and aromas, or micro-oxygenation, that allows polyphenolic compounds to be stabilized in a reduced time. The colour of wines depends on their concentration in anthocyanins, but also the form and state in which they are found in the wine, which depends on several factors, one of them being the phenomenon of copigmentation as a previous step to polymerization and stabilization. In addition, the oxygen has a crucial role in colour's evolution, as well as, in the oxidation of polyphenols and in the formation of more stable complexes. Aroma is also very important in wines, due to the fact that is one of the first aspects that we perceive. For this reason, the use of vinification techniques that allow extracting the greatest aromatic potential of the precursors found in the grapes, is of great importance. In order to increase the quality of red wines made with the Monastrell variety, establishing a production methodology that allows improving the polyphenolic and aromatic concentration of these wines, the effect of the application on the grape, 10 days before harvest, has been studied, of copigmenting substances such as plant extracts (rosemary, buckwheat and green tea) and pure copigments (caffeic acid, rutin and catechin). Likewise, pure copigments were also applied in the cellar entrance. Two different enological techniques were tested: traditional vinification and cold pre-fermentation maceration (6-8ºC), followed by traditional vinification. Finally, once the malolactic fermentation was concluded, the wines obtained were subjected to a controlled addition of acetaldehyde for 45 days, followed by a 12-month bottle preservation process. The results showed that treatments with copigments, especially with plant extracts rich in copigments, increased the concentration of polymerized and total anthocyanins, and aromatic compounds favorable for quality, highlighting rosemary extract for its direct action on the colour of wines of Monastrell. Using pre-fermentation maceration in the production of wines from copigmentation treatments has made it possible to increase the concentration of total polyphenols and condensed tannins, as well as that of esters and acetates. Micro-oxygenation through the application of acetaldehyde during the conservation of wines previously treated with copigments gave rise to an increase in the percentage of polymerized anthocyanins, in the concentration of anthocyanins, in condensed tannins and in total polyphenols, without affecting the aromatic composition of the wines. For all of these reasons, it can be established that the combination of copigmentation treatments in the field, particularly with plant extracts, pre-fermentation maceration during production and micro-oxygenation during storage, allows the production of Monastrell wines with a more stable colour, higher concentration of polyphenolics, and higher concentration of esters and acetates, compounds related to positive floral, fruity and spicy aromas. / Anaya Martínez, JA. (2022). Efecto de la aplicación de copigmentos vegetales sobre la composición fenólica y aromática de vinos tintos de Monastrell elaborados con diferentes técnicas de vinificación [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/185126 / TESIS

In this study, buckwheat (Fagopyrum esculentum Moench) and alyssum (Lobularia maritima (L.)) flowers were used to examine the effect of floral resources on the efficacy of the leafroller parasitoid Dolichogenidea tasmanica (Cameron) in vineyards. This was done by assessing the influence of these flowers on parasitoid abundance and parasitism rate, and by investigating the consequences of this for leafroller abundance. In laboratory experiments, alyssum flowers were used to investigate the effect of floral food on the longevity, fecundity and sex ratio of D. tasmanica. Dolichogenidea tasmanica comprised more than 95 % of parasitoids reared from field collected leafrollers in this study. The abundance of D. tasmanica during the 1999-2000 growing season was very low compared with previous studies, possibly due to the very low abundance of its leafroller hosts during the experiment. The number of males of this species on yellow sticky traps was increased (although not significantly) when buckwheat flowers were planted in a Marlborough vineyard; however, the number of female D. tasmanica on traps was no greater with flowers than without. The abundance of another leafroller parasitoid, Glyptapanteles demeter (Wilkinson)(Hymenoptera: Braconidae), on traps was also not significantly affected by the presence of buckwheat flowers, although females of this species were caught in greater numbers in the control than in buckwheat plots. Naturally-occurring leafrollers were collected from three vineyard sites in Marlborough, and one in Canterbury during the 2000-2001 season to assess the effect of buckwheat and alyssum flowers on parasitism rate. Parasitism rate more than doubled in the presence of buckwheat at one of the Marlborough vineyards, but alyssum had no effect on parasitism rate in Canterbury. A leafroller release/recover method, used when naturally-occurring leafrollers were too scarce to collect, was unable to detect any effect of buckwheat or alyssum on parasitism rate. Mean parasitism rates of approximately 20 % were common in Marlborough, although rates ranged from 0 % to 45 % across the three vineyard sites in that region. In Canterbury in April, mean parasitism rates were approximately 40 % (Chapter 4). Rates were higher on upper canopy leaves (40-60 %) compared with lower canopy leaves and bunches (0-25 %). Leafroller abundance was apparently not affected by the presence of buckwheat in Marlborough, or alyssum in Canterbury. Buckwheat did, however, significantly reduce the amount of leafroller evidence (webbed leafroller feeding sites on leaves or in bunches) in Marlborough, suggesting that the presence of these flowers may reduce leafroller populations. Leafrollers infested less than 0.1 % of Cabernet Sauvignon leaves throughout the 1999-2000 growing season, but increased in abundance in bunches to infest a maximum of 0.5 % of bunches in late March in Marlborough. In Pinot Noir vines in the 2000-2001 season, leafroller abundance was also low, although sampling was not conducted late in the season when abundance reaches a peak. In Riesling vines in Canterbury, between 1.5 % and 2.5 % of bunches were infested with leafrollers in April. In the laboratory, alyssum flowers significantly increased the longevity and lifetime fecundity of D. tasmanica compared with a no-flower treatment. However, daily fecundity was not increased by the availability of food, suggesting that the greater lifetime fecundity was related to increases in longevity. Parasitoids were also able to obtain nutrients from whitefly honeydew, which resulted in similar longevity and daily fecundity to those when alyssum flowers were present. The availability of food had a significant effect on the offspring sex ratio of D. tasmanica. Parasitoids reared from naturally-occurring leafrollers produced an equal sex ratio, assumed to be the evolutionarily stable strategy (ESS) for this species. In the laboratory, this ESS was observed only when parasitoids had access to alyssum flowers. Without food, or with honeydew only, sex ratios were strongly male-biased. In the field, floral resources affected the sex ratio of D. tasmanica only when this species was reared from leafrollers released and recovered in Marlborough. In that experiment, buckwheat shifted the sex ratio in favour of female production from the equal sex ratio found in control plots. No firm explanations can be given to account for these results, due to a lack of research in this area. Possible mechanisms for the changes in sex ratio with flowers are discussed. This study demonstrated that flowers are an important source of nutrients for D. tasmanica, influencing the longevity, fecundity and offspring sex ratio of this species. However, only some of the field experiments were able to show any positive effect of the provision of floral resources on parasitoid abundance or parasitism rate. More information is needed on the role these parasitoids, and other natural enemies, play in regulating leafroller populations in New Zealand vineyards, and on how they use floral resources in the field, before recommendations can be made regarding the adoption of this technology by growers.

Arthropod species that have the potential to damage crops are food resources for communities of predators and parasitoids. From an agronomic perspective these species are pests and biocontrol agents respectively, and the relationships between them can be important determinants of crop yield and quality. The impact of biocontrol agents on pest populations may depend on the availability of other food resources in the agroecosystem. A scarcity of such resources may limit biological control and altering agroecosystem management to alleviate this limitation could contribute to pest management. This is a tactic of ‘conservation biological control’ and includes the provision of flowers for species that consume prey as larvae but require floral resources in their adult stage. The use of flowers for pest management requires an understanding of the interactions between the flowers, pests, biocontrol agents and non-target species. Without this, attempts to enhance biological control might be ineffective or detrimental. This thesis develops our understanding in two areas which have received relatively little attention: the role of flowers in biological control by true omnivores, and the implications of flower use by fourth-trophic-level life-history omnivores. The species studied were the lacewing Micromus tasmaniae and its parasitoid Anacharis zealandica. Buckwheat flowers Fagopyrum esculentum provided floral resources and aphids Acyrthosiphon pisum served as prey. Laboratory experiments with M. tasmaniae demonstrated that although prey were required for reproduction, providing flowers increased survival and oviposition when prey abundance was low. Flowers also decreased prey consumption by the adult lacewings. These experiments therefore revealed the potential for flowers to either enhance or disrupt biological control by M. tasmaniae. Adult M. tasmaniae were collected from a crop containing a strip of flowers. Analyses to determine the presence of prey and pollen in their digestive tracts suggested that predation was more frequent than foraging in flowers. It was concluded that the flower strip probably did not affect biological control by lacewings in that field, but flowers could be significant in other situations. The lifetime fecundity of A. zealandica was greatly increased by the presence of flowers in the laboratory. Providing flowers therefore has the potential to increase parasitism of M. tasmaniae and so disrupt biological control. A. zealandica was also studied in a crop containing a flower strip. Rubidium-marking was used to investigate nectar-feeding and dispersal from the flowers. In addition, the parasitoids’ sugar compositions were determined by HPLC and used to infer feeding histories. Although further work is required to develop the use of these techniques in this system, the results suggested that A. zealandica did not exploit the flower strip. The sugar profiles suggested that honeydew had been consumed by many of the parasitoids. A simulation model was developed to explore the dynamics of aphid, lacewing and parasitoid populations with and without flowers. This suggested that if M. tasmaniae and A. zealandica responded to flowers as in the laboratory, flowers would only have a small effect on biological control within a single period of a lucerne cutting cycle. When parasitoids were present, the direct beneficial effect of flowers on the lacewing population was outweighed by increased parasitism, reducing the potential for biological control in future crops. The results presented in this thesis exemplify the complex interactions that may occur as a consequence of providing floral resources in agroecosystems and re-affirm the need for agroecology to inform the development of sustainable pest management techniques.