Ceratitis capitata (Wiedemann, 1824) (Diptera: Tephritidae)’nın hidrolize maya ve farklı şeker türlerine davranışsal tepkileri

Abstract

Ceratitis capitata (Wiedemann, 1824) (Diptera: Tephritidae) dünya çapında meyve ve sebzelerin önemli bir zararlısıdır. Bu çalışma 2021 yılında Çukurova Üniversitesi’nde (Türkiye) yürütülmüştür. Bu çalışmada, dört kollu olfaktometre ve rüzgâr tüneli kullanılarak C. capitata erginlerinin davranışsal tepkilerini belirlemek amacıyla farklı tipte şekerler ve hidrolize maya değerlendirilmiştir. İleriye yönelik bir adım olarak, cezbediciliğin daha da gelişip-gelişmediğini kontrol etmek için en çok yönelimin görüldüğü şekerlerden biri hidrolize maya ile kombine edilmiştir. Çalışmada kullanılan şekerler alfa glikoz, arabinoz, fruktoz, galaktoz, maltoz, melibioz, riboz, sakkaroz ve trehalozdur. Sonuçlar, arabinoz, fruktoz, melibioz, riboz ve trehalozun C. capitata için diğer dört şekerden önemli ölçüde daha yüksek bir çekiciliğe sahip olduğunu göstermiştir. Trehaloza tepki veren ergin sayısı diğer şekerlerden daha fazla olduğu için C. capitata’nın hidrolize maya, trehaloz, hidrolize maya + trehaloza karşı davranışsal tepkileri kontrol grubuna göre test edilmiştir. Bu çalışma, C. capitata'nın hidrolize maya + trehaloz kombinasyonun, bunların her birine veya kontrole göre daha fazla çekici olduğunu göstermiştir.

Keywords

• Cezbedici
• Akdeniz meyve sineği
• olfaktometre
• rüzgâr tüneli

Behavioral responses of Ceratitis capitata (Wiedemann, 1824) (Diptera: Tephritidae) to hydrolyzed yeast and different types of sugars

Abstract

Ceratitis capitata (Wiedemann, 1824) (Diptera: Tephritidae) is a major pest of fruits and vegetables worldwide. This study was conducted at Çukurova University (Türkiye) in 2021. In this study, different types of sugar and hydrolyzed yeast were evaluated to determine the behavioral response of adult C. capitata using a four-arm olfactometer and wind tunnel. Some of the most attractive sugars to C. capitata were combined with hydrolyzed yeast, to check whether their attractiveness could be further improved. The sugars used in the study were alpha glucose, arabinose, fructose, galactose, maltose, melibiose, ribose, sucrose and trehalose. The results showed that C. capitata had a significantly higher attraction to arabinose, fructose, melibiose, ribose and trehalose than the other four sugars. The number of adults that responded to trehalose was higher than the other sugars, so behavioral responses of C. capitata to hydrolyzed yeast, trehalose and hydrolyzed yeast + trehalose were tested in comparison to a control group. This study demonstrated that C. capitata was more attracted to the combination of hydrolyzed yeast + trehalose than to each of these alone or to the control.

Keywords

• Attractant
• Medfly
• olfactometer
• wind tunnel

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