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Determination of the Lethal High Temperature for the Colorado Potato Beetle (Coleoptera: Chrysomelidae)

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Determination of the Lethal High Temperature for the Colorado Potato Beetle (Coleoptera: Chrysomelidae) Determination of the lethal high temperature for the Colorado potato beetle (Coleoptera: Chrysomelidae) Y. PELLETIER Agriculture andAgri-Food Canada, Research Centre, P.D. Box 20280, Fredericton, New Brunswick, Canada E3B 4Z7. Received 22 January 1998; accepted 21 August 1998. Pelletier, Y. 1998. Determination ofthe lethal high temperature for INTRODUCTION the Colorado potato beetle (Coleoptera: Chrysomelidae). Can. Agric. Eng. 40:185-189. The susceptibility of insects to high Temperature has a profound effect on living organisms. To a temperatures has been used to develop control methods for pests in large extend, the temperature ofan insect is detennined by the stored products and crops. Recently, microwaves and propane flamers temperature ofits surrounding environment (May 1985). Each were evaluated as control techniques for the Colorado potato beetle, insect species can function nonnally within a specific range of Leptinotarsa decemlineata (Say). These methods aim to increase the temperatures. Ifthe body temperature increases above the upper body temperature of the insect above its lethal threshold. The lethal limit ofthat temperature range, the insect may experience heat high temperature for six stages of the Colorado potato beetle was torpor and eventually death. The relative sensitivity ofinsects evaluated by exposing the insects to either warm water or hot air. The to high temperatures has lead to the development of control lethal temperature obtained by immersing insects in warm water was methods that wann the air or the water surrounding the insect up to 5.2 °C lower than with hot air. The difference in the LT95 above its lethal temperature. Vaporheat, hot air, and immersion between the warm water and hot air tests varied with the size ofthe insect, the larger stages showing a larger difference. When large stages in hot water have been used to treat goods against quarantined ofthe insect were placed in an oven, it took 10 to 15 minutes for the insects (Fields 1992; Heard et al. 1991; Hansen et al. 1992; body temperature to reach a value close to the air temperature. In hot lang 1991; Mangan and Ingle 1992; McFarlane 1989; Sharp air conditions, the body temperature remained several degrees below 1993; Yusofand Hashim 1992). Recently, the propane flamer the air temperature indicating heat loss by evaporation. Reducing the (Duchesne et Boiteau 1991; Duchesne et al. 1992; Moyer et al. exposure time to hot air from 20 to 10 minutes resulted in an increase 1992; Pelletier et al. 1995) and microwaves (Colpitts et al. ofup to 3.7 °C in the lethal temperature. The effect ofthe reduction of 1992, 1993; Hamid and Boulanger 1969; Hirose et al. 1975) the exposure time was more pronounced with the larger stages. The have also been evaluated as control methods for insect pests. value ofthe LT95 ranged from 50.1 to 56.2 °C depending on the stage The propane flamer utilizes combustion gases to elevate the ofthe Colorado potato beetle. Implications for the development ofnew body temperature of the insects. A proportion of the insect physical control methods are also discussed. Keywords: Colorado potato beetle, lethal temperature, physical control method. population treated with the propane flamer usually suffers extensive damage to the legs (Pelletieretal. 1995). Microwaves La susceptibilite des insectes pour les temperatures elevees a ete can also be used to transfer energy to insects. Microwaves are utilisee pour Ie developpement de methodes de controle des insectes des produits entreposes ou des cultures. Les micro-ondes et un bruleur directly absorbed by the insect which results in an increase in au propane ont ete evalues comme methode de controle du doryphore its body temperature. Data on the lethal temperature of the de la pomme de terre, Leptinotarsa decemlineata (Say). Ces methodes Colorado potato beetle, Leptinotarsa decemlineata (Say), are visent a elever la temperature corporelie de I'insecte au-dessus du required to fully evaluate and eventually improve these niveau letal. La temperature letale superieure de six stades du techniques. doryphore de la pomme de terre a ete determinee en exposant les The effect ofthe different parameters influencing the body insectes a de I'air ou de I'eau chaude. La temperature letale des insectes temperature ofthe Colorado potato beetle can be summarized immerges dans I'eau chaude etaitjusqu'a 5.2 °C moins elevee qu'avec by a generalized energy balance equation (Henwood 1975; I'air chaud. La difference entre la valeur de la TL obtenue avec les 95 Smith and Miller 1973): methodes a l'eau et a I'air chaud variait en fonction de la taille de I'insecte, les stades les plus gros demontrant une difference plus grande. Une periode de lOa 15 min etait necessaire pour stabiliser la M + S + IR;n = IRoUi - AE + K + C (I) temperature corporelle des gros insectes places dans un four. Dans ces where: conditions, la temperature corporelle de I'insecte demeurait plusieurs degres plus basse que I'air environnant ce qui suppose une perte de M = production ofmetabolic heat, chaleur par evaporation. La reduction du temps d'exposition a I'air S = absorption ofradiant energy, chaude de 20 a 10 min a resulte en une augmentation de la temperature IRin = absorption ofinfra-red radiation, letale de 3.7 0c. L'effet de la reduction du temps d'exposition etait plus IRou, = emission ofinfra-red radiation, marque avec les gros stades. La valeur de la TL 95 variait entre 50.1 et E = loss ofheat by evaporation ofwater, 56.2 °C scion les stades de developpement du doryphore. Les A= latent heat ofvaporization, implications de ces resultats sur Ie developpement de methodes K = heat transferred by conduction, and physiques de controle des ravageurs sont discutees. C = heat transferred by convection. CANADIAN AGRICULTURAL ENGINEERING Vol. 40, No.3 July/August/September 1998 185 The relative importance ofthese factors will vary with the and 56 °C in an oven (Precision). The microprobes were control method used. For example, methods such as the connected to a microprocessor thermometer (Model HH21, propane flamer transfer heat mainly by convection, while Omega Engineering Inc., Stamford, CT) and the internal body microwaves depend on radiation absorption for increasing the temperature was recorded once a minute until it remained body temperature of the insect. As the body temperature stable. Air temperature was measured as above and was increases, the importance ofheat loss by evaporation increases recorded o~ce a minute. (Pelletier 1994). This causes the body temperature to remain lowerthan the surrounding airtemperature. Immersion in warm 100 water prevents heat loss by evaporation and the body temperature increases rapidly up to the water temperature. The ~80 effect of exposure time to warm conditions and the cooling effect of evaporation are important factors to consider in the ~ 60 evaluation and development ofcontrol methods. E ....c: ~AduJlS The objective ofthis work was to determine the lethal high Q) 40 -D-Fourth Inslar ~ -6-Third Instar temperature for six stages (adult, pupae, and four larval instars) Q) Q. 20 -0-Second Inslar of the Colorado potato beetle. Immersion in warm water was _Firstlnslar used to quickly transfer energy to the insects and to eliminate -A-Pupac heat loss by convection and evaporation. Since convection and 0 evaporation are significant heat loss factors for most control 35 40 45 50 55 60 65 70 Air temperature rC) methods tested with the Colorado potato beetle, the lethal A temperature was also evaluated in hot air conditions. The effect of varying the length of the exposure to high air temperature 100 was evaluated. Finally, the change in body temperature ofthe insect in time under high air temperature conditions was ~80 measured. as ~ 0 60 MATERIAL and METHODS E ....c: ~AdullS Six stages (adults, pupae, and four larval instars) of the Q) 40 -D-Founh IllS1lIr ~ -6-Third Instar Colorado potato beetle (field-collected) were exposed to air Q) Q. -o-Second IllS1lIr temperatures between 36 and 64 °C for periods of 10 and 20 20 _Firstlnstar minutes. The exposure times were kept as short as possible -A-Pupac while allowing enough time for the insect body temperature to 0 rise to a level close to the air temperature. Groups often first 35 40 45 50 55 60 65 70 instars were placed in 25 mL plastic containers with screened Air temperature CC) tops. The other larger stages were placed (in groups often) in B plastic Petri dishes (90 mm diameter) with screened tops and lined with dry filter papers. Each combination of stage, Fig. 1. Percent mortality of six stages of the Colorado temperature, and exposure time was replicated five times. A potato beetle exposed for 10 min (A) and 20 min hybridization incubator (Model 400, Robbins Scientific Corp., (B) to different temperatures ofhot air. Error bars Sunnyvale, CA) was used to expose the insects to the different are the standard errors. air temperatures and an electronic thermometer (Tri-Sense meter, Model No.37000-00, Barnant Co., Barrington, IL) and a K thermocouple were used to monitor the temperature. After The lethal temperatures for six stages (adult, pupae, and the test, the adults or larvae were placed with potato leaves in four larval instars) of the Colorado potato beetle were also Petri dishes with regular covers and damp filter papers. Pupae measured by immersing the insects in warm water (40 to 56 were placed in Petri dishes filled with damp vermiculite. The °C) for one minute. Ten insects (field-collected) were caged in number of living larvae or adults was recorded immediately a plastic tube (20 mm in diameter and 50 mm long) with after the test. An insect was determined to be dead ifit failed to screening glued on one end. A foam stopper was used to plug move after being gently poked with a brush.
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