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Different diets affecting biology, physiology and cold tolerance of Trogoderma granarium Everts (Coleoptera: Dermestidae)

Author:
Mohammadzadeh, Mozhgan, Izadi, Hamzeh
Source:
Journal of stored products research 2018 v.76 pp. 58-65
ISSN:
0022-474X
Subject:
Trogoderma granarium, barley, cold tolerance, corn, diet, energy, enzyme activity, fecundity, food groups, food quality, glycogen, larvae, lipids, millets, peanuts, proteolysis, rearing, rice, rye, supercooling point, survival rate, trehalose, triticale, walnuts, wheat
Abstract:
Biology, some physiological processes and cold hardiness of Trogoderma granarium Everts (Coleoptera: Dermestidae) on ten diets (barley, corn, millet, rice, rye, sorghum, triticale, wheat groundnut, and walnut) were studied under laboratory conditions (33 ± 1 °C with 65 ± 5% RH, 14L: 10D). According to the results, the insects reared on triticale had shortest development time, and the highest fecundity and fertility. By contrast, the longest development time, and the lowest fecundity and fertility were on groundnut. The survival rates ranged from 40 to 87% with the lowest values observed on groundnut. T. granarium larvae fed on triticale and millet had the highest amylolytic activity. In contrast, groundnut-fed larvae possessed the lowest amylolytic activity. The highest and lowest proteolytic activity was on rice and millet, respectively. Different diets had a significant effect on larval energy reserves (total body sugars, glycogen, lipid, and protein), which were at the highest levels on triticale and rye, and lowest levels on sorghum. The highest level of trehalose was on triticale, groundnut and rye, and the lowest level was on barley and sorghum. The supercooling point (SCP) of larvae reared on triticale was −20.6, which was significantly lower than on the other diets. Exposures to −5 and −10 °C/24 h were somewhat endured by larvae fed on triticale, rye, walnut, and groundnut whilst exposure to −20 °C/24 h caused 100% mortality in these food groups. These results suggest that larval food quality can affect biological and physiological characteristics and influence the supercooling point and cold hardiness of T. granarium.
Agid:
5906502