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Issue:ISSN 2095-1353
           CN 11-6020/Q
Director:Chinese Academy of Sciences
Sponsored by:Chinese Society of Entomological;institute of zoology, chinese academy of sciences;
Address:Chaoyang District No. 1 Beichen West Road, No. 5 hospital,Beijing City,100101, China
Your Position :Home->Past Journals Catalog->2017年54 No.5

The orientation behavior of Drosophila suzukii is influenced by the fruits and the volatiles of Chinese bayberries at different stages of ripeness
Author of the article:LIU Yan1, 4** XIE Dong-Sheng2 HU Chun-Hua3 CHEN Li4 XIAO Chun1***
Author's Workplace:1. Plant Protection College, Yunnan Agricultural University, Kunming 650201, China; 2. Devision of European Affairs, Foreign Economic Cooperation Center Ministry of Agriculture, China-EU Center for Agriculture Technology, Beijing 100125, China; 3. College of Continuing Education and Vocational Education, Yunnan Agricultural University, Kunming 650201, China; 4. State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, China
Key Words:spotted wing Drosophila, Drosophila suzukii, Chinese bayberry, Myrica rubra, volatiles from fruits, orientation

[Objectives]  In China, the Chinese bayberry is an important host-plant of the spotted wing Drosophila (SWD), Drosophila suzukii, and bayberry crops sustain severe damage from this fly. Orientation behavior of SWD to the fruits and volatiles of Chinese bayberry was be tested in a laboratory to clarify the role of volatiles from Chinese bayberry fruits at different stages of ripeness on host location by SWD. [Methods]  Volatiles of Chinese bayberry fruits at different stages of ripeness were collected using the dynamic head space method, and the olfactory responses of D. suzukii to Chinese bayberry fruits and their volatiles were tested in a Y-tube olfactometer under laboratory conditions. [Results]  The pH value and sugar content of bayberries increased, and the acid value decreased, with ripening. Ripe bayberries significantly attracted both mated and virgin females (P < 0.01), whereas half-ripe and unripe bayberries significantly attracted virgin (P < 0.01) and mated females (P < 0.05), respectively. Bayberries can be ranked in descending order of attractiveness to SWD as follows: ripe > half-ripe > unripe. The volatiles from ripe bayberries significantly attracted both virgin and mated females (P < 0.05), whereas those from half- ripe and unripe bayberries significantly attracted virgin females (P < 0.05). There was no significant difference in the attractiveness of these different bayberry volatiles to mated females (P > 0.05). [Conclusion]  The ripeness of Chinese bayberries, and the volatiles produced by them at different stages of ripeness, affects their attractiveness to mated and virgin D. suzukii females.

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