Composition of volatiles from fermenting pollen dough and attractiveness to the small hive beetle Aethina tumida, a parasite of the honeybee Apis mellifera

Apidologie - Tập 38 - Trang 380-389 - 2007
Baldwyn Torto1, Richard T. Arbogast2, Hans Alborn2, Alonso Suazo2, Dennis van Engelsdorp3, Drion Boucias1, James H. Tumlinson4, Peter E. A. Teal2
1IFAS, University of Florida, Gainesville, USA
2Center for Medical, Agricultural, and Veterinary Entomology, USDA-ARS, Gainesville, USA
3Pennsylvania Department of Agriculture, Harrisburg, USA
4Dept. of Entomology, Pennsylvania State University, University Park, USA

Tóm tắt

The response of the small hive beetle (SHB), Aethina tumida Murray, to volatiles from a pollen-based diet conditioned by the feeding of 100 adult virgin female or male SHBs (4–8 weeks old) for 1, 3, 7 or 14 days is described and compared to that of the same diet inoculated with the yeast Kodamaea ohmeri (NRRL Y-30722), isolated from the beetle. In a wind tunnel, volatiles from pollen dough conditioned by beetles of either sex for 3 or 7 days lured significantly more beetles into traps than volatiles from unconditioned dough. In contrast, trap captures with volatiles from dough conditioned for 1 and 14 days were weakly attractive. In cage bioassays, when naïve, unfed, virgin, SHBs (3–4 days old) were given a choice between yeast-inoculated pollen dough and non-inoculated dough, the responses were similar to those obtained in the wind tunnel with dough conditioned by SHBs for 3 and 7 days. Chemical analysis revealed high levels of fermentation-related products in volatiles that attracted the beetle.

Tài liệu tham khảo

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