A four-component synthetic attractant for Drosophila suzukii (Diptera: Drosophilidae) isolated from fermented bait headspace

Abstract

These results indicate that acetic acid, ethanol, acetoin and methionol are key olfactory cues for D. suzukii when attracted to wine and vinegar, which may be food-finding behavior leading flies to fermenting fruit in nature. It is anticipated that this four-component blend can be used as a highly attractive chemical lure for detection and management of D. suzukii. Published 2013. This article is a U.S. Government work and is in the public domain in the USA.

Comparison of a Synthetic Chemical Lure and Standard Fermented Baits for TrappingDrosophila suzukii(Diptera: Drosophilidae)

“…The SWD lure performed similar to W ϩ V bait in Germany and to the combination bait (VGA bait) in Connecticut that was designed to mimic W ϩ V bait, which is more attractive than vinegar alone (Landolt et al 2012a,b). These results are consistent with those of Cha et al (2013b) showing that the SWD lure was comparable with a mixture of wine and vinegar for trapping D. suzukii in Oregon and Mississippi. In addition, these results and those of Cha et al (2013b) indicate that the traps baited with the SWD blend consistently captured more D. suzukii than the traps baited with ACV bait and therefore, will likely provide better detection of early season populations of D. suzukii.…”

“…Trapping experiments were conducted at four locations: Connecticut, New York, and Washington in the United States and Dossenheim in Germany. All four experiments compared a fourcomponent chemical lure (the SWD lure; Cha et al 2013b) with a local standard fermented food bait in a dome trap and a cup-style local standard trap used for monitoring D. suzukii. Thus, each experiment was conducted as a two by two factorial design involving four treatment combinations: 1) SWD lure in a dome trap, 2) the local standard bait in a dome trap, 3) SWD lure in a cup trap, and 4) the local standard bait in a cup trap.…”

“…In all tests, the four-component chemical lure (SWD lure) was composed of acetic acid, ethanol, acetoin, and methionol (Cha et al 2013b). Acetic acid (99.8%,Fisher,Pittsburgh,PA) and ethanol (200 proof,Pharmco,BrookÞeld,CT) were provided in the drowning solution of the trap, at concentrations of 1.6 and 7.2% by volume, respectively, in water.…”

“…A more consistently attractive and easy-to-use bait or lure, and a trap design that is most effective in capturing attracted ßies, will likely improve the early season D. suzukii detection in support of IPM. With this in mind, we recently isolated and identiÞed a four-component essential chemical blend that is attractive to D. suzukii (Cha et al 2013b), based on analysis and study of the headspace volatiles (Cha et al 2012) of a wine and vinegar (W ϩ V) bait that was signiÞcantly more attractive than vinegar baits (Landolt et al 2012a,b). That four-component chemical blend (herein referred to as the SWD lure, composed of acetic acid, ethanol, acetoin, and methionol) was as attractive as the mixture of W ϩ V in Þeld trapping experiments conducted in Oregon and Mississippi (Cha et al 2013b).…”

“…With this in mind, we recently isolated and identiÞed a four-component essential chemical blend that is attractive to D. suzukii (Cha et al 2013b), based on analysis and study of the headspace volatiles (Cha et al 2012) of a wine and vinegar (W ϩ V) bait that was signiÞcantly more attractive than vinegar baits (Landolt et al 2012a,b). That four-component chemical blend (herein referred to as the SWD lure, composed of acetic acid, ethanol, acetoin, and methionol) was as attractive as the mixture of W ϩ V in Þeld trapping experiments conducted in Oregon and Mississippi (Cha et al 2013b). The principal objective of this study was to evaluate the effectiveness of this SWD lure compared with fermentation or food baits that have been in use for monitoring D. suzukii at three locations in the United States and one location in Germany.…”