Development of Bruchus rufimanus Boheman 1833 (Coleoptera: Chrysomelidae) at different temperatures with special emphasis on rearing and modelling approach
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引用次数: 0
Abstract
Modelling the thermal response of insect pests is a valuable tool for predicting the stage development of the population, supporting the formulation of more sustainable and effective control strategies. This study focuses on Bruchus rufimanus, a specific pest of Vicia faba L. responsible for damages caused by larvae that develop inside the seeds. In particular, it tackled the thermal development modelling of this pest in a two-fold approach, given the current lack of information on the cryptic post embryonic development in terms of degree-days. Baseline data were collected by laboratory rearing that considered the insect reproductive diapause and proposed first insights for developing a protocol to rear this pest under controlled conditions. Subsequently, various models were evaluated to describe the effect of different constant temperatures on the embryonic and total development. The effect of temperature on the sex ratio of the next generation was also investigated. The most accurate model for the description of both embryonic and total development was the Briere-2 model. The temperature thresholds obtained for eggs and total pest developments were 8.2 ± 0.5 °C and 12 °C respectively. Cumulative degree-day requirements were 83°-days for eggs and ranged from 550 to 740°-days for total development. Temperature had no effect on sex ratio. These findings provided a better understanding of the annual development of this pest and might support the future formulation of IPM strategies to control B. rufimanus.
期刊介绍:
The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.