ISSN: 2320-480X
Manuscript Submission

The Journal of Phytopharmacology, 2015;4(5):259-262 DOI:10.31254/phyto.2015.4504

Research Article

Susceptibility of two maize grain flour to infestation by the rust- red flour beetle (Tribolium castaneum Herbst)

Aliyu Umar1 , Umar Shirama2 , Joy Mbaya Turaki2

1. Department of Biological Sciences, Bauchi State University, Gadau, P.M.B 65, Gadau Bauchi State, Nigeria
2. Department of Biological Sciences, University of Maiduguri, P.M.B 1069, Maiduguri, Borno State, Nigeria

*Author to whom correspondence should be addressed.

Abstract


The susceptibility of white and yellow maize grain flour to Tribolium castaneum was evaluated at ambient temperature and relative humidity in the laboratory were 33.6±0.21 0C and 35.8±0.13% RH. Different quantities of the two varieties of maize grain flour was infested with 5 adults T. castaneum in the ratio of 3:2. The result showed that at 20 days after infestation, there were significant differences in the number of T. castaneum larvae in the different quantities of the yellow maize. Moreover, the number of T. castaneum pupae in the yellow and while maize grain flour was statistically different from each other at 66 days after infestation. However, the results at 66 days after infestation showed that there were significantly differences in the mean number of T. castaneum adults emerged from the different quantities of yellow and white maize grain flour.

Keywords


Tribolium castaneum, Susceptibility, Infestation, Grain.

HOW TO CITE THIS ARTICLE

Umar A, Shirama U, Turaki JM. Susceptibility of two maize grain flour to infestation by the rust- red flour beetle (Tribolium castaneum Herbst). The Journal of Phytopharmacology 2015;4(5):259-262.

Creative Commons (CC) License-

This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY 4.0) license. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. (http://creativecommons.org/licenses/by/4.0/).

Copyright

Copyright © 2015 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0.

Technical Support

×