Trematerra Pasquale, Pistillo Onofrio Marco, Germinara Giacinto Salvatore, Colacci Marco
Department of Agricultural, Environmental and Food Sciences, University of Molise, Via de Sanctis, I-86100 Campobasso, Italy.
Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, I-71122 Foggia, Italy.
Insects. 2021 Aug 26;12(9):765. doi: 10.3390/insects12090765.
The attractiveness of ten commercially available Italian macaroni pastas made from different cereals [; (whole wheat); ; mixture of five cereals; ; ] or legumes (; ; ; ) to , was compared. adults were more attracted to cereal pastas than legume pastas, but the differences in attractiveness were not always significant. Consistent with the results of behavioural bioassays, the mortality of adults over 20 days exposed to pasta samples was 100% with the legume pasta samples and only 8% with the pasta. GC-MS analysis of HS-SPME extracts from the different pasta samples highlighted marked qualitative and quantitative differences, with aliphatic aldehydes and aliphatic alcohols being the most abundant volatile components of cereal- and legume-pastas, respectively. In two-choice behavioural bioassays, insect attraction to a 1:1 combination of and pastas (80%) was even higher than that observed in pasta alone (64%) and in pasta alone (20%). This strongly suggested that the low attractiveness of legume pasta is mainly due to the lack of attractant stimuli rather than emission of repellent compounds.
比较了十种市售的由不同谷物（[；（全麦）；；五种谷物混合物；；]）或豆类（；；；）制成的意大利通心粉对的吸引力。成年人对谷物面食的喜爱程度高于豆类面食，但吸引力的差异并不总是显著。与行为生物测定结果一致，暴露于面食样品20天以上的成虫死亡率，豆类面食样品为100%，而面食仅为8%。对不同面食样品的HS-SPME提取物进行GC-MS分析，突出了明显的定性和定量差异，脂肪醛和脂肪醇分别是谷物面食和豆类面食中含量最丰富的挥发性成分。在二选一行为生物测定中，昆虫对和面食1:1组合的吸引力（80%）甚至高于单独观察到的面食（64%）和单独观察到的面食（20%）。这有力地表明，豆类面食吸引力低主要是由于缺乏吸引刺激物，而不是释放驱避化合物。
