Influence of the Wheat and Corn Flour Types on the Biological Parameters on the Red Flour Beetle, Tribolium castaneum (Herbst)
Awadalla,, S., Abdel-Hady, A., Hashem, A., Elsayed, E. (2023). Influence of the Wheat and Corn Flour Types on the Biological Parameters on the Red Flour Beetle, Tribolium castaneum (Herbst). EKB Journal Management System, 14(8), 231-236. doi: 10.21608/jppp.2023.227527.1167
S. S. Awadalla,; amira A Abdel-Hady; A. S. Hashem; Eman S. Elsayed. "Influence of the Wheat and Corn Flour Types on the Biological Parameters on the Red Flour Beetle, Tribolium castaneum (Herbst)". EKB Journal Management System, 14, 8, 2023, 231-236. doi: 10.21608/jppp.2023.227527.1167
Awadalla,, S., Abdel-Hady, A., Hashem, A., Elsayed, E. (2023). 'Influence of the Wheat and Corn Flour Types on the Biological Parameters on the Red Flour Beetle, Tribolium castaneum (Herbst)', EKB Journal Management System, 14(8), pp. 231-236. doi: 10.21608/jppp.2023.227527.1167
Awadalla,, S., Abdel-Hady, A., Hashem, A., Elsayed, E. Influence of the Wheat and Corn Flour Types on the Biological Parameters on the Red Flour Beetle, Tribolium castaneum (Herbst). EKB Journal Management System, 2023; 14(8): 231-236. doi: 10.21608/jppp.2023.227527.1167

Influence of the Wheat and Corn Flour Types on the Biological Parameters on the Red Flour Beetle, Tribolium castaneum (Herbst)

Journal of Plant Protection and Pathology
Article 4, Volume 14, Issue 8, August 2023, Page 231-236  XML PDF (915.5 K)
Document Type: Original Article
DOI: 10.21608/jppp.2023.227527.1167
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Authors
S. S. Awadalla,1; amira A Abdel-Hady email 1; A. S. Hashem2; Eman S. Elsayed1
1Entomology Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt
2Stored Product Pests Research Department, Plant Protection Research Institute, Agricultural Research Center, Sakha, Kafr El-Sheikh
Abstract
The red flour beetle, Tribolium castaneum, is an important pest in wheat and maize mills. The goal of this study to determine the level of risk via examining the survival rate, oviposition, and development phases of this pest. The shortest development durations were recorded when the larvae reared on the whole wheat flour followed by wheat flour without bran (22.8±0.31 and 24.7±0.32 days, respectively). The longest development durations were recorded when larvae reared on corn flour without bran followed by bran only (31.1±0.28 and 31.5±0.34 days, respectively). The highest larval survival rate was 95% when larvae reared on whole wheat flour, whereas the lowest one was 94% when larval reared on both of flour without bran and bran only. Meanwhile the lowest survival rates were 84% and 83% when larvae reared on corn flour without bran and bran only, respectively. The longest oviposition period was recorded on wheat flour without bran (280.5±5.70 days). The adult longevity was the longest on wheat flour without bran. The number of progeny produced by the first generation was higher on whole flour than flour without bran. The large differences between the various flour types suggest varying levels of risk by insect infestation. Understanding What insect diets successfully used is essential for creating management measures as customer interest in these alternative flours grows and they become more common in food facilities.
Keywords
red flour beetle; alternative flours; life history; egg development; stored products; insect pests
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