Yang Xiangbing, Liu Yong-Biao, Singh Rippy, Phillips Thomas W
USDA-ARS, Subtropical Horticultural Research Station, Miami, FL, USA.
USDA-ARS, Crop Protection and Improvement Unit, Salinas, CA, USA.
J Econ Entomol. 2022 Apr 13;115(2):501-507. doi: 10.1093/jee/toac014.
The ham mite, Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae), is a common pest infesting several stored products, particularly the aged hams. In this study, we reported the efficacy of nitric oxide (NO) fumigation, a recently discovered fumigation treatment under the ultra-low oxygen environment, at various concentrations and time under the laboratory conditions at 25°C against different mite stages on both dietary media and ham meat. Our results showed that NO fumigation was effective against all mite stages and 100% control was achieved. Generally, the egg was the most tolerant stage and required 48-, 24-, 16-, and 8-h treatments to achieve 100% mortality at 0.5, 1, 1.5, and 2% NO concentration on dietary media, respectively. Tyrophagus putrescentiae mobile immatures and adult stages were less tolerant, and 100% mortality was achieved after 16-, 8-, 8-, and 4-h treatment at 0.5, 1, 1.5, and 2% NO, respectively. The median lethal concentration (LC50) of NO on egg was 0.86, 0.68, and 0.32% for 8-, 16-, and 24-h treatments. In addition, a confirmatory test was conducted on ham meat at 0.5 and 1.0% of NO and similar efficacy was found. Complete control of egg was achieved after 48- and 24-h treatment at 0.5 and 1.0% of NO, respectively, and larvae and adult mites were 100% controlled after 16 and 8 h at 0.5 and 1.0% of NO, respectively. Our results demonstrated that NO fumigation was effective against T. putrescentiae and can be a potential alternative treatment to methyl bromide for cured-ham pest control.
火腿螨，即腐食酪螨（Tyrophagus putrescentiae (Schrank)，真螨目：粉螨科），是一种常见害虫，会侵染多种储藏产品，尤其是陈年火腿。在本研究中，我们报告了一氧化氮（NO）熏蒸的效果，这是一种最近在超低氧环境下发现的熏蒸处理方法，在25°C的实验室条件下，针对不同螨态，在不同浓度和时间下，在两种食物培养基和火腿肉上进行了试验。我们的结果表明，NO熏蒸对所有螨态均有效，且能实现100%的防治效果。一般来说，卵是最耐受的阶段，在食物培养基上，分别在0.5%、1%、1.5%和2%的NO浓度下，需要48小时、24小时、16小时和8小时的处理才能达到100%的死亡率。腐食酪螨的活动未成熟期和成虫阶段耐受性较差，在0.5%、1%、1.5%和2%的NO浓度下，分别经过16小时、8小时、8小时和4小时的处理后，死亡率达到100%。在8小时、16小时和24小时的处理中，NO对卵的半数致死浓度（LC50）分别为0.86%、0.68%和0.32%。此外，在火腿肉上进行了0.5%和1.0%的NO浓度的验证试验，发现了类似的效果。在0.5%和1.0%的NO浓度下，分别经过48小时和24小时的处理后，卵被完全控制，在0.5%和1.0%的NO浓度下，幼虫和成年螨分别在16小时和8小时后被100%控制。我们的结果表明，NO熏蒸对腐食酪螨有效，并且可以成为用于腌制火腿害虫防治的溴甲烷的潜在替代处理方法。
