Development of Cigarette Beetle [Lasioderma Serricorne (Coleoptera :Anobiidae)] on Spice Plants and Wheat Flour
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Dosyalar
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, the development of Lasioderma serricorne (F.) (Coleoptera: Anobiidae) was investigated on five different foods (Mentha piperita, Thymus vulgaris, Salvia officinalis, Rosmarinus, officinalis and flour). Trials were carried out at a temperature of 28±2°C and 70-75% relative humidity. Effects of foods on development adult longevity and egg hatching ratio of Lasioderma serricorne were investigated. As a result, all of the Lasioderma serricorne larvae left on the Rosmarinus officinalis plant have not completed their development and died. The shortest larval development time was in flour (37.35 days) and the longest in Mentha piperita (62.96 days). The shortest Pupal development time was seen in Salvia officinalis (4 days), while the longest was seen in Thymus vulgaris (4,42 days). Mentha piperita (10,50 days) had the shortest adult longevity and was the longest flour (15,5 days). When the egg development time was examined, it was seen that the shortest time was in Thymus vulgarris (5,42 days) and the longest time was in flour (5,97 days). The rate of larvae that completed its development was highest in flour (92%) and lowest in Salvia officinalis (5%). The rate of pupae that completed its development was highest in flour (80,30%) and lowest in Salvia officinalis (37.50%). In the percentages of hatched eggs, it was observed that the lowest opening was in thyme with 56.27% and the highest opening was in flour with 88.89 %.
Açıklama
Anahtar Kelimeler
Cigarette beetle, Lasioderma serricorne, Mint, Thyme, Sage, Flour
Kaynak
Selcuk Journal of Agriculture and Food Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
36
Sayı
2
Künye
Ortaöner, Ş. K., Çetin, H., Elma, F. N., (2022). Development of Cigarette Beetle [Lasioderma Serricorne (Coleoptera :Anobiidae)]
on Spice Plants and Wheat Flour. Selcuk Journal of Agriculture and Food Sciences, 36(2), 220-225.
DOI: 10.15316/SJAFS.2022.028
