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Host Preference of Tobacco Beetle, Lasioderma serricorne (Fab). on Different Stored Spices

Author: Raja M.Y.S., Mishra P.R., Mohanty S., Padhi J. and Sathis G.

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Abstract

Spices meet the requirement of carbohydrate, fat, protein, and micronutrient in the diet. Spices are low volume and high value commodities in the multi-billion-dollar trade and transactions among the agriculture commodities. Insects are the major causal agents for postharvest losses of stored spices and their products in storehouses. The tobacco beetle, Lasioderma serricorne Fab., is a major pest of stored spices, and its host preference of tobacco beetle to different spices viz., fennel, coriander, ajwain, cumin, turmeric rhizome, red chilli powder, mustard and black pepper was investigated in the storage laboratory of the Department of Entomology at the Odisha University of Agriculture and Technology. Results showed that coriander was the most preferred host for oviposition, and the shortest developmental period and highest adult longevity were also observed on coriander. The longest life cycle was observed on black pepper. Fennel and coriander had the highest weight loss due to infestation, while black pepper had the lowest. Coriander and fennel were categorized as highly susceptible, while mustard and black pepper were categorized as highly resistant.

Keywords

Tobacco beetle, Lasioderma serricorne, host preference, spices, biology

Conclusion

From the present investigation, it may be concluded that among the spices tested in this study, coriander and fennel were reported to be the most preferred hosts for the tobacco beetle, L. serricorne as the beetle completed the life cycle earlier with a shorter developmental period and a higher feeding and fecundity rate, rendering maximum weight loss, indicating a higher growth index and index of susceptibility.

References

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How to cite this article

Raja M.Y.S., Mishra P.R., Mohanty S., Padhi J. and Sathis G. (2024). Host Preference of Tobacco Beetle, Lasioderma serricorne (Fab). on Different Stored Spices. Biological Forum – An International Journal, 16(2): 60-64.