施盐防治黄斑露尾甲Carpophilus hemipterus(L.)的研究  

STUDY ON CONTROL OF CARPOPHILUS HEMIPTERUS (L.) BY SALT

作　　者：曹东风[1] 轩静渊[1] 

机构地区：[1]西南农业大学植保系,重庆北碚630716

出　　处：《粮食储藏》1994年第6期7-13,共7页Grain Storage

摘　　要：对施盐法防治黄斑露尾甲Carpophilushemipterus（L．）进行了探讨，结果表明：不同温度下食料食盐量与黄斑露尾甲成虫、幼虫存活率之间存在极显著回归关系。当存活率分别为80％，50％，20％时，成虫取食食料的平均含盐量分别为3．01％，4．89％，6.03％，幼虫取食食料的平均含盐量分别为2．86％，4．82％，6.36％。取食含盐食料后的成虫体内钠离子含量与食料含盐量呈正相关，当体内销离子累积含量达5．6902μg／头以上时，虫体死亡，施盐防虫用盐量应大于6％。醅在封盐对防治醋醅中的黄斑露尾甲效果明显，处理醅中虫口被抑制，处理后2～3个月内抑制效果一直维持在80％以上。Control of Carpophilus hemipterus (L. ) by salt was conducted. The survival rate of 7 day-age adults on the third-insbo larvae was very significantly related to the salt concentration in food at different tomperatures. The threshold salt concentrations that the adults and larvae sustained were measured as 3. 01 %, 4. 89%, 6. 03% and 2. 86 %, 4. 82%, 6. 36 % respectively, when their survival rates were 80%, 50%, 20%. The content of natriumion in the adult,s body was positively correlated with salt contont in the diet. The adults could not survive when natriumion content accumalated to over 5. 6902μg/ head in their bodies. So 6 % of salt concentration was necessary for controlling the insect.Experimental results shdwed that salt sealing the vinegnr's yeast was very effective to control the insect and controlling effect was still over 80% during two or three months following salt sealing treatment.

关 键 词：施盐 防治 黄斑露尾甲 储粮 害虫 

分 类 号：S379.5[农业科学—农产品加工]