Yeasts Associated with the Olive Fruit Fly Bactrocera oleae (Rossi) (Diptera: Tephritidae) Lead to New Attractants

Elda Vitanović,Maja Jukić Špika,Frank G Zalom,Jeffrey R Aldrich,Kyria Boundy-Mills,Julian M Lopez

doi:10.3390/agronomy10101501

Elda Vitanović, Maja Jukić Špika + Show 4 more

Open Access

https://doi.org/10.3390/agronomy10101501

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Abstract

The olive fruit fly (Bactrocera oleae Rossi) is the primary insect pest in all olive-growing regions worldwide. New integrated pest management (IPM) techniques are needed for B. oleae to mitigate reliance on pesticides used for its control which can result in negative environmental impacts. More effective lures for monitoring olive flies would help to know when and where direct chemical applications are required. The aim of this research was to find new, more effective methods for B. oleae detection and monitoring. Twelve insect-associated yeasts were selected and tested as living cultures in McPhail traps for the attraction of olive flies. Certain yeasts were more attractive than others to B. oleae; specifically, Kuraishia capsulata, Lachancea thermotolerans, Peterozyma xylosa, Scheffersomyces ergatensis, and Nakazawae ernobii, than the industry-standard dried torula yeast (Cyberlindnera jadinii; syn. Candida utilis). The attractiveness of dry, inactive (i.e., non-living) formulations of these five yeasts was also tested in the field. Inactive formulations of K. capsulata, P. xylosa, N. ernobii, and L. thermotolerans were significantly more attractive to B. oleae than commercially available torula yeast. Green lacewing, Chrysoperla comanche (Stephens) (Neuroptera: Chrysopidae), adults were incidentally caught in traps baited with the live yeast cultures. This is the first field study that compares olive fly attraction to yeast species other than torula yeast. Commercialization of yeasts that are more attractive than the torula standard would improve monitoring and associated control of the olive fruit fly.

Highlights

The olive fruit fly (Bactrocera oleae Rossi) is the most damaging olive pest in the world
Traps baited with L. thermotolerans captured the most olive fruit flies, followed by N. ernobii and P. xylosa
McPhail traps baited with V. cf. foliicola, W. subpelliculosus, O. pini, J. aff. sakaguchii, and S. terrea did not differ in B. oleae captures compared to torula yeast pellets, but they did capture significantly more flies than did the potato dextrose broth (PDB) or water control traps

Summary

Introduction

The olive fruit fly (Bactrocera oleae Rossi) is the most damaging olive pest in the world Olive losses from this tephritid routinely range up to 15% [1], but in years and at sites with high fly populations, total yield loss can occur [2]. These losses affect table olive production more than olive oil production since damaged fruit cannot be processed as table olives. Olive fly control has been based solely on insecticides [3,4,5]. Chemical control negatively affects biodiversity in the olive canopy by reducing the number of beneficial organisms that include predatory arthropods, such as spiders, insects

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