Analysis of Material Factors in the Ovipositional Preference

Studies on the Control of the Indian Meal Moth, Plodia interpunctella Hübner (V)

Abstract

In the previous paper dealing with the ovipositing behavior of the Indian meal moth, we showed that the ovipositional preference to certain confectionery was remarkable. In the present parer, we described the result of the experimental analysis of material factors in the ovipositional preference of this moth.
(1) Compared with the larval development reared under three different foods, the confectionary on which the adult insect oviposited preferably was found not necessarily to be a good food to the larva.
(2) In order to know the chemical factors in the ovipositional preference, we used the clay disks treated with the ingredients of milk chocolate. From the result of this experiment, it was recognized that the main effect of sucrose and chocolate liquor of two-factor interaction among them was remarkable.
(3) It was observed that the adult was able to distinguish the presence of sucrose. Number of eggs laid differed significantly with 5.0, 3.0 1.0 or 0.5% sucrose content. Eggs were laid most on 5.0% fraction and was very few in the others.
(4) It was confirmed that the condition of the surface (rough or plane) of oviposition sites was one of the physical factors in the ovipositional preference, If clay disks were made from the same material, the number of eggs laid on rough disks should be larger than that on plane disks.