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The effects of different components of an artificial food on adult green lacewing ( Chrysoperla carnea ) fecundity and longevity
Author(s) -
McEwen P. K.,
Kidd N. A. C.
Publication year - 1995
Publication title -
entomologia experimentalis et applicata
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.765
H-Index - 83
eISSN - 1570-7458
pISSN - 0013-8703
DOI - 10.1111/j.1570-7458.1995.tb02332.x
Subject(s) - chrysoperla carnea , biology , chrysopidae , fecundity , longevity , yeast , sugar , larva , botany , predation , neuroptera , toxicology , zoology , food science , ecology , population , demography , genetics , sociology
Artificial foods comprising yeast products, sugar and water are often sprayed in the field to increase numbers of naturally occurring lacewing populations. The relative importance of the components of these foods for green lacewing ( Chrysoperla carnea Stephens) fecundity and longevity is investigated in this paper. In laboratory experiments insects receiving only sugar solution lived significantly longer than those receiving diets containing both sugar and yeast (P<0.05). The inclusion of yeast is required for egg production, but few eggs are produced on yeast solution alone. For maximum egg production, food containing yeast and sugar must be offered on more than one occasion. Compared with insects given a diet comprising yeast autolysate, sugar, and water in the ratios 4:7:10, small but significant reductions in egg production rate were noted when the amount of either the yeast, or both the yeast and the sugar, was halved. The implication of these findings for the field is that viscous foods must be offered on a regular basis for maximum effectivity.