Development ofEphestia elutella, Hb. (Lep., Phycitidae) on some natural Foods

Abstract

1. A selected stock bred on middlings and not diapausing at 25°C. was used in these experiments. None of the larvae reared on Manitoba wheat diapaused at 25°C., 70 per cent. R.H.; some diapaused at 21°C. and 17°C., 70 per cent. R.H. At these lower temperatures development was slower, more food by weight was eaten, and the moths were heavier.2. More larval substance by weight was needed to produce a male than a female adult.3. It was possible to subdivide natural foods into 3 groups: (i) Those on which no larvae diapaused at 25°C., 70 per cent. R.H. (ii) Foods on which a fairly low percentage of larvae diapaused at 25°C. 70 per cent. R.H. (iii) Foods on which most, or all of the larvae diapaused at 25°C., 70 per cent. R.H.; these foods were all characterised by a high content of starch. The possible cause is discussed.4. Larvae moult 4 or 5 times on Manitoba wheat at 25°C. 70 per cent. R.H. Most of the larvae developing on this food under warehouse conditions could be allocated to 6 instars. At 25°C., 35·5 per cent. R.H. the number of larval instars is increased— one larva died in 12th instar.5. The growth curves, obtained by measuring head capsules of successive instars roughly follow Dyar's law, although the ratio of increase falls off in the last 2 instars.6. The prepupal stage inE. elutellacan be subdivided into five stages, on the basis of withdrawal of ocellar pigment, described inE. kühniellaby Kühn and Piepho. Only those prepupae which have reached stages four and five attempt to pupate after the head is ligatured, the other stages remain as “permanent larvae”.