Staff Members - Benha University
Efficacy of pea flour as an antifeedant against two stored-food mites (Acari: Acaridae) fed on dried medicinal Chinese herbs
International Journal of Acarology • 2013
Publication Information
Authors
Nevin Ahmed a b , Mo Wang a , Shaohua Shu a , Gad Hamada Rady b 8: Zhangqian Wang
Keywords
pea flour; storage mites; Chinese herbs; mortality; population dynamic
Journal
International Journal of Acarology
Publisher
Not Available
Volume
Not Available
Issue
Not Available
Pages
Not Available
publication.type
International
Paper Link
Not Available
Supplementary Materials
Not Available
Abstract
Pea flour (Pisum sativum L.) is toxic to some stored-product pests. Botanical pesticides that contained efficient natural com
pounds have highlighted to be used for the control of storage mites. In the current investigation, we evaluated the effect of
pea flour as an antifeedant on two stored-product mites, namely Tyrophagusputrescentiae (Schrank, 1781) and A leuroglyphus
ovatus (Troupeau, 1878) fed on two medicinal Chinese herbs: Crataeguspinnatijida Bge. var. major and Coix lachryma-jobi
L. var. ma-yuen. The experiment was carried out from March to May 2012 under the optimal growth conditions of storage
mites at constant temperature (25°C) and 85 ± 5% relative humidity (RH) in the dark. Pea flour was used at five concentra
tions (0, 0.01, 0.1, 1 and 10%). The values of LC50, LC90 and mortality of T putrescentiae and A. ovatus were recorded at
four periods (7, 14, 21 and 28 days), while their population dynamics were determined only after 21 days. The use of pea
flour as an antifeedant was very efficient for the control of T putrescentiae and A. ovatus adults. The controlling efficiency
of pea flour improved due to the increase of its applied dose. The LC50 and LC90 estimates showed that pea flour was more
toxic for T putrescentiae than for A. ovatus. The concentration of 1% pea flour was responsible for more than 65% and 88%
mortality of A. ovatus on C. pinnatfida and C. lachryma-jobi after 28 days, respectively. However, this concentration was
sufficient to kill all individuals (100% mortality) of T putrescentiae as the concentration of 10% pea flour. The addition of
pea flour caused considerable decreases in the rate of the increase (r-value) of T putrescentiae and A. ovatus. The highest
r-values of T putrescentiae and A. ovatus were recorded on the control treatment (0% pea flour), whereas the lowest values
were observed at 1% and 10% concentrations of pea flour. The 1% concentration of pea flour is highly suggested to be used
as a good and economical dose to control both of T putrescentiae and A. ovatus on the studied Chinese herbs.
pounds have highlighted to be used for the control of storage mites. In the current investigation, we evaluated the effect of
pea flour as an antifeedant on two stored-product mites, namely Tyrophagusputrescentiae (Schrank, 1781) and A leuroglyphus
ovatus (Troupeau, 1878) fed on two medicinal Chinese herbs: Crataeguspinnatijida Bge. var. major and Coix lachryma-jobi
L. var. ma-yuen. The experiment was carried out from March to May 2012 under the optimal growth conditions of storage
mites at constant temperature (25°C) and 85 ± 5% relative humidity (RH) in the dark. Pea flour was used at five concentra
tions (0, 0.01, 0.1, 1 and 10%). The values of LC50, LC90 and mortality of T putrescentiae and A. ovatus were recorded at
four periods (7, 14, 21 and 28 days), while their population dynamics were determined only after 21 days. The use of pea
flour as an antifeedant was very efficient for the control of T putrescentiae and A. ovatus adults. The controlling efficiency
of pea flour improved due to the increase of its applied dose. The LC50 and LC90 estimates showed that pea flour was more
toxic for T putrescentiae than for A. ovatus. The concentration of 1% pea flour was responsible for more than 65% and 88%
mortality of A. ovatus on C. pinnatfida and C. lachryma-jobi after 28 days, respectively. However, this concentration was
sufficient to kill all individuals (100% mortality) of T putrescentiae as the concentration of 10% pea flour. The addition of
pea flour caused considerable decreases in the rate of the increase (r-value) of T putrescentiae and A. ovatus. The highest
r-values of T putrescentiae and A. ovatus were recorded on the control treatment (0% pea flour), whereas the lowest values
were observed at 1% and 10% concentrations of pea flour. The 1% concentration of pea flour is highly suggested to be used
as a good and economical dose to control both of T putrescentiae and A. ovatus on the studied Chinese herbs.