Effects of temperature on the development and reproduction of the predatory bug Joppeicus paradoxus Puton (Hemiptera: Joppeicidae) reared on Tribolium confusum eggs

Morimoto, Sayaka; Imamura, Taro; Visarathanonth, Porntip; Miyanoshita, Akihiro

doi:10.1016/j.biocontrol.2006.10.003

Cited by 4 publications

(1 citation statement)

References 17 publications

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“…During recent years, several studies have focused on the development, the distribution and the spatiotemporal dynamics of stored-product insects in various types of flour (Mestres et al 1997;Terzia et al 2003;Morimoto et al 2007). Recently, Trematerra et al (2006) studied the spatiotemporal analysis of trap catches of T. confusum du Val in a semolina mill, with comparison with female and male distributions.…”

Section: Introductionmentioning

confidence: 99%

INFLUENCE OF TRIBOLIUM CONFUSUM DEVELOPMENT ON SELECTED PHYSICAL PROPERTIES OF SEMOLINA

Ayadi¹,

Ayadi²,

Attia³

2009

Journal of Texture Studies

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A total of 30 adult Tribolium confusum were captured from storage semolina silos and placed in 1 kg of fresh semolina. During 2 months of storage in the laboratory, impact of presence and development of these insects on selected properties of semolina were evaluated. Obtained results showed that T. confusum development caused an increasing of acidity, ash content, burn color and damaged fractions. Moreover, T. confusum presence leads to a loss of gluten properties, semolina water‐binding capacity, and an increase in hardness and adhesiveness of elaborate semolina dough. Microbiological evolution shows a constant increase in bacterial load during storage period. This bacterial level remained below the safety limit during the storage period. PRACTICAL APPLICATIONS For pasta and couscous industry, pest could be a major danger during storage of raw materials (semolina, wheat flour, maize flour, etc.). Tribolium confusum is one of the major insect present in durum wheat flour and its derivatives. This insect could cause great damage on the nutritional, hygienic, technological and sensorial qualities of this raw material. Evaluation of presence and development of insects, and especially T. confusum on selected properties of stored semolina could help pasta and couscous industries to determine the critical limits of identified critical control points in the semolina storage step.

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