Chemical bases for maize grain resistance to infestation and damage by the maize weevil, Sitophilus zeamais Motschulsky
| Autor: | L.C. Nwosu |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Starch Horticulture medicine.disease_cause 01 natural sciences chemistry.chemical_compound Infestation medicine Grain damage Palatability Cultivar biology Sitophilus Weevil food and beverages 04 agricultural and veterinary sciences biology.organism_classification 010602 entomology Agronomy Maize weevil chemistry Insect Science 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Agronomy and Crop Science Food Science |
| Zdroj: | Journal of Stored Products Research. 69:41-50 |
| ISSN: | 0022-474X |
| Popis: | It was suggested that the factors that confer resistance on a maize variety against Sitophilus zeamais Motschulsky are chemically based. To test this hypothesis, resistance indices of the weevil were assessed using a new scale developed by Nwosu et al. (2015a) after performing detailed chemical analysis of the whole-maize grain using twenty elite maize varieties under ambient temperature and relative humidity of 30.7 °C and 74.5% respectively. Increases in maize varietal crude fibre, phenolic acid and trypsin inhibitor increased significantly mortality of S. zeamais adults and reduced significantly survival rate of S. zeamais adults, percent of grain damage, percent of weight loss, weight of grain flour and oviposition by the adult females. The level of cystein proteinase inhibitor (a natural protectant of plants against insect attack) in the grains was not on its own responsible for increased mortality, reduced grain damage and reduced oviposition. The study identified crude fibre, phenolic acid and trypsin inhibitor of whole-maize grain as the bases for resistance. Their significant increase in grains resulted in low infestation. Whereas, increased protein, zinc, magnesium, calcium, sodium, phosphorus, manganese, iron, cobalt and starch rendered the elite maize grains susceptible to S. zeamais attack. Therefore, significant incorporation of the bases for resistance and significant reduction of the bases for susceptibility in maize grains during breeding programmes is advocated; provided this does not adversely affect palatability and nutritional needs of man. Eighty-five percent of the elite maize varieties were at least resistant to S. zeamais infestation and damage. The resistant varieties, particularly 2000SYNEE-WSTR and TZBRELD3C5 maize with high resistance should be promoted for growing. Antibiosis, antixenosis and preference were the mechanisms of maize grain resistance to S. zeamais attack. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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