SciELO - Scientific Electronic Library Online

 
vol.21Perfil sensorial e avaliação do grau de aceitação de pães produzidos com inulina e oligofrutoseAvaliação da influência de características sensoriais e do conhecimento nutricional na aceitação do chá-mate índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

Compartilhar


Brazilian Journal of Food Technology

versão On-line ISSN 1981-6723

Resumo

FERRI, Glaucia Cristina; LORINI, Irineu  e  VENTURA, Mauricio Ursi. Potential for the development of Lasioderma serricorne (Fabricius, 1972) (Coleoptera: Anobiidae) in diets with soybean. Braz. J. Food Technol. [online]. 2018, vol.21, e2016007.  Epub 18-Jan-2018. ISSN 1981-6723.  http://dx.doi.org/10.1590/1981-6723.0716.

Lasioderma serricorne is a worldwide pest with great potential for adaptation to a wide variety of food products of vegetable origin. It has frequently been found in stored soybeans, causing concern to warehouse managers. This study aimed to determine the potential for adaptation of L. serricorne in soybean based products, studying the development of this insect in different soybean diets, evaluating the number and intensity of emerging adults and the duration of the life cycle from eggs to adults. The insects were submitted to the following diets: 1) whole soybeans + broken soybeans (proportion of 3:2); 2) soybean flour + brewer’s yeast (proportion of 5:1); 3) soybean flour + wheat germ + brewer’s yeast (proportion of 5:2:1); and 4) corn flour + wheat germ + brewer’s yeast (proportion of 5:2:1), and to evaluate adult survival, a control treatment with no food was added. The results showed that L. serricorne is an insect that develops and completes its life cycle in diets containing soybean, and could become a pest with economic importance in foods. The best diet for rearing L. serricorne was that containing soybean flour + wheat germ + brewer’s yeast (proportion of 5:2:1) with a peak of adult emergence 49 days after laying, starting as from 42 days and continuing up to 73 days after laying. L. serricorne adults survived for up to 38 days with no food but only 20 to 22 days on diets based on soybeans, soybean flour, wheat germ, brewer’s yeast and corn flour.

Palavras-chave : Diets for Lasioderma serricorne; Stored grain pests; Stored soybean; Insect biology; Food contamination.

        · resumo em Português     · texto em Português     · Português ( pdf )