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A four-component synthetic attractant for Drosophila suzukii (Diptera: Drosophilidae) isolated from fermented bait headspace

Cha, Dong H., Adams, Todd, Werle, Christopher T., Sampson, Blair J., Adamczyk, John J., Jr., Helmuth, Rogg, Peter J.
Pest management science 2013
Drosophila, acetic acid, acetoin, chemoattractants, ethanol, headspace analysis, lactation, trapping, vinegars, wines, Mississippi, Oregon
BACKGROUND: A mixture of wine and vinegar is more attractive than wine or vinegar to spotted wing drosophila, Drosophila suzukii (Matsumura) (Diptera: Drosophilidae), and ethanol and acetic acid are considered key to that attractiveness. In addition to ethanol and acetic acid, 13 other wine and vinegar volatiles are antennally active to D. suzukii andmight be involved in food finding. RESULTS: Out of the 13 antennally active chemicals, acetoin, ethyl lactate and methionol increased fly response to a mixture of acetic acid and ethanol in field trapping experiments. A five-component blend of acetic acid, ethanol, acetoin, ethyl lactate andmethionol was as attractive as the starting mixture of wine and vinegar in field tests conducted in the states of Oregon an Mississippi. Subtracting ethyl lactate from the five-component blend did not reduce the captures of flies in the trap. However, subtracting any other compound from the blend significantly reduced the numbers of flies captured. CONCLUSION: These results indicate that acetic acid, ethanol, acetoin andmethionol are key olfactory cues for D. suzukii when attracted to wine and vinegar, which may be food-finding behavior leading flies to fermenting fruit in nature. It is anticipated that this four-component blend can be used as a highly attractive chemical lure for detection andmanagement of D. suzukii.