Abstract

Semiochemical-based mass trapping of the striped ambrosia beetle, Trypodendron lineatum (Olivier) (Coleoptera: Scolytidae), has been the cornerstone of an integrated pest management (IPM) programme for ambrosia beetles on the British Columbia coast since 1981. However, there is no available tactic of protecting logs from attack that could be incorporated into the IPM programme. We tested nonhost volatiles (NHVs) from the bark of angiosperm trees for their ability to disrupt catches of T. lineatum in multiple-funnel traps baited with the aggregation pheromone lineatin. In one set of experiments, a blend of 1-hexanol and benzyl alcohol caused 77.9% and 80.0% reduction in captures of males and females, respectively, and in another a blend of methyl salicylate and salicylaldehyde caused reductions of 65.0% for males and 66.9% for females. All four NHVs combined caused reductions in captures for males and females of 82.3% and 81.4%, respectively, not much greater than to the blend of 1-hexanol and benzyl alcohol. However, because both blends were active alone, their redundancy when combined lends confidence to the selection of the four-component blend for operational testing. Although disruption was increased when a 16-component NHV blend was tested, or when (±)−(E)-conophthorin was added to the four-component blend, addition of more compounds to the four-component blend was not considered operationally or economically justifiable. When deployed from low-density polyethylene tubes stapled along the length of pheromone-baited conifer logs, this blend caused prolonged and significant reductions in landing by T. lineatum and also by Gnathotrichus sulcatus (LeConte) and G. retusus (LeConte) (Coleoptera: Scolytidae). However, attacking beetles generally overcame the NHV treatment by the end of the flight period, leading to similar attack densities on treated and control logs. Therefore, we recommend that further operational investigations explore using repellent NHVs in combination with disruptive visual, tactile or gustatory stimuli.

Full Text
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