Progress 10/01/12 to 09/30/13
Outputs
Progress Report Objectives (from AD-416): Identify chemical attractants from wine and vinegar to develop a lure for spotted wing drosophila. Approach (from AD-416): Chemical analysis of volatiles of attractive baits, isolation and identification of chemicals that are attractive to the fly, and field testing of chemical combinations in controlled release formulations as a trap lure. The work summarized in this progress report relates to objective number 3 in the Project Plan for 001-00D: 3. Discover and develop chemical attractants for codling moth, fruit flies, pear psylla, and other insect pests of temperate tree fruits and their natural enemies. A series of field experiments determined that several chemicals from wine and vinegar odor that are internally active are deterrent to the spotted wing drosophila. These deterrent compounds were then removed from the chemical blend tested developed and reported in 2012, and were field tested in Mississippi and Oregon. The results show a significant improvement in the power of the lure for the fly, which is now down to four compounds. Subsequent studies focused on optimizing the amounts of the chemicals used in the lure, and the development of a less expensive means of providing controlled release of the chemical attractant for use in traps. At this time, we have a controlled release dispenser for two of the four compounds that provides optimum amounts of the chemicals.
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Progress 10/01/11 to 09/30/12
Outputs
Progress Report Objectives (from AD-416): Identify chemical attractants from wine and vinegar to develop a lure for spotted wing drosophila. Approach (from AD-416): Chemical analysis of volatiles of attractive baits, isolation and identification of chemicals that are attractive to the fly, and field testing of chemical combinations in controlled release formulations as a trap lure. A series of field experiments 1) confirmed the improved trapping of spotted wing drosophila (SWD) flies by combining wine and vinegar, compared to trapping with wine alone or vinegar alone, 2) confirmed the synergy of acetic acid and ethanol as attractants for SWD, and 3) demonstrated the importance of odor compounds from vinegar and wine in addition to acetic acid and ethanol. The odor compounds of a wine and a vinegar were then evaluated using an electroantennal detector (EAD) that determines which compounds the fly is able to detect. All of the compounds that were positive by the EAD were characterized by mass spectroscopy (GC-MS), and their identity confirmed with synthetic chemical standards. These chemicals were then tested using a laboratory assay for attractiveness or deterrence of flies. All of the chemicals from the wine and vinegar that were EAD positive and were not deterrent in the laboratory assay were tested as a blend as a lure in a field trap. This lure comprised of synthetic chemicals was comparable in attractiveness to the original mixture of wine and vinegar. The work reported here addresses objective 3 of the parent project plan.
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