Trichoderma harzianum and spinosyn in the control of wheat weevil Sitophilus granarius (L. 1758)
DOI:
https://doi.org/10.18633/biotecnia.v25i1.1819Keywords:
Insect pests, stored grains, postharvest, bioproducts, biological controlAbstract
Sonora, a state located in northwestern Mexico, stands out worldwide for being a producer and supplier of grains and forages, mainly wheat. The existing agroclimatic and technological conditions in the regions where wheat is grown in Sonora are favorable. There are seasons and spaces where pests become a problem and one of them is in storage. Sitophilus granarius, is a small insect which, under favorable conditions, affects up to 85% of stored wheat. Research efforts are being directed towards the development of bioproducts based on fungi or bacteria with entomopathogenic action, with potential utility as bioinsecticides. Studies related to Trichoderma harzianum and spinosyn in the control of the beetle pest of stored grains are minimal and it is in this context, the objective of this work was to evaluate the effect of Trichoderma and spinosyn in the control of Sitophilus granarius in stored wheat. For the development of the study, the grain of all the treatments was first impregnated with spinosyn; three concentrations (three treatments) of T. harzianum conidia were sprayed (T1:103, T2:106 y T3:109 conidias.mL-1), with five repetitions for each treatment. In the study they were considered controls without treatments. The exposure times of the insect to the treatments were 72, 144 and 216 h. The mortality rate was calculated. To establish the differences between treatments and controls, analysis of variance was performed. The results show that Trichoderma harzianum has a bioregulatory effect on S. granarius, which is significant when combined with spinosyn. This bioregulatory effect is emphasized when higher concentrations of 109 condia/mL are inoculated. Studies related to coinoculation and the use of spinosyn should be carried out, as well as evaluating the viability of the seed and the organoleptic properties of the grain.
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