1,721,036 research outputs found
The activity of some compounds extracts byAllium on stored-product insectsOryzaephilus surinamensis (L.),Sitophilus oryzae (L.) andTribolium castaneum (Herbst)
No full textRole of ultrasound production and chemical signals in the courtship behaviour of Ephestia cautella (Walker), Ephestia kuehniella Zeller and Plodia interpunctella (Hübner) (Lepidoptera Pyralidae).
No full textdescription of ultrasounds emitted by some moths and analysis of their role in relation with chemical signal
Ultrasound production in the courtship behaviour of Cadra cautella (Walk.), Ephestia kuehniella Z. and Plodia interpunctella (Hb.) (Lepidoptera Pyralidae)
No full textrecording, analysis and description of ultrasound production during the courtship behavior of three species of moth
Danni da Ancylis tineana (Hübner) (Lepidoptera Tortricidae) su Cotoneaster sp. in Italia Settentrionale
No full text
Olfactory Preferences of Sitophilus zeamais to Cereal- and Legume-Based Pasta
No full textWe compared the attractiveness of five commercially available Italian macaroni pastas of different shapes (penne, casarecce, and fusilli) made from cereals and/or legumes [100% Triticum durum; 100% Cicer arietinum; 100% Lens esculenta; 50% Triticum durum + 50% Cicer arietinum; 60% Triticum durum + 40% Lens esculenta] to adults of Sitophilus zeamais (L.). A multiple-choice walking bioassay showed that S. zeamais adults were more attracted to cereal than legume pastas. The modified Flit-Track M-2 trap devices baited with pasta made with 100% T. durum captured an average of 61.4% of the adults released into the olfactometric arena after 7 days. Of the insects tested, pasta made with 100% C. arietinum trapped 3.8%, pasta made with 100% L. esculenta trapped 2.7%, pasta made with 50% T. durum + 50% C. arietinum trapped 4.3%, and pasta made with 60% T. durum + 40% L. esculenta trapped 4.2%. When individually compared, 79.6% of S. zeamais adults chose the Triticum durum pasta. Orientation to 100% Cicer pasta or 100% Lens pasta was not observed. In the choice test, only 37% and 25% were attracted to Triticum and Cicer pastas or Triticum and Lens pasta, respectively. Our results confirm that the low attractiveness of legume pasta is mainly due to the lack of attractant stimuli rather than the emission of repellent compounds. From a practical perspective, it is also interesting to note how mixed pasta decreases the risk of S. zeamais infestation
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