Characterization of Thermal and Time Exposure to Improve Artificial Diet for Western Corn Rootworm Larvae.

Abstract

Simple SummaryThe western corn rootworm is a highly adaptive pest that has evaded nearly all management tactics developed to date. Antibiotics have been utilized in rootworm diets to mitigate bacterial contamination. However, antibiotic ingestion necessarily alters rootworm gut microbiota, clouding the outcome of diet toxicity bioassays used in determination of rootworm susceptibility to insecticides. Rapid heating, or pasteurization, is one of the most widely applied techniques to alleviate microbial contamination and could eliminate antibiotics from the diet. We characterized effects of temperatures and time intervals of thermal exposure on quality of rootworm diet by measuring larval weight, molting, and survival. Our results demonstrated non-linear effects of thermal exposure on the performance of diet, whereas no impacts were observed on the exposure intervals evaluated. These findings will guide the continued development of sterilized rootworm diets, facilitating mass production and provide insights into the design of diets for other insects.The western corn rootworm (WCR), Diabrotica virgifera LeConte, is the most serious pest of maize in the United States. In pursuit of developing a diet free of antibiotics for WCR, we characterized effects of thermal exposure (50–141 °C) and length of exposure on quality of WCRMO-2 diet measured by life history parameters of larvae (weight, molting, and survival) reared on WCRMO-2 diet. Our results indicated that temperatures had non-linear effects on performance of WCRMO-2 diet, and no impacts were observed on the length of time exposure. The optimum temperature of diet processing was 60 °C for a duration less than 30 min. A significant decline in development was observed in larvae reared on WCRMO-2 diet pretreated above 75 °C. Exposing WCRMO-2 diet to high temperatures (110–141 °C) even if constrained for brief duration (0.9–2.3 s) caused 2-fold reduction in larval weight and significant delays in larval molting but no difference in survival for 10 days compared with the control diet prepared at 65 °C for 10 min. These findings provide insights into the effects of thermal exposure in insect diet processing.