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Spices are non-leafy dried parts derived from different parts of plants such as bud, fruit, seed, bark, rhizome, bulb used for flavoring and coloring the food. It is attacked by many stored grain pests. Lasioderma Serricorne (Cigarette beetle) as one of the most important destructive pest causes severe economic losses in quantity and nutritional quality. The present work is on the susceptibility of four spices (Caraway, Coriander, Red chili powder and Dandicut/lounge chili). The study was conducted under room conditions at 27-30˚Cand 60-70% R.H in September and October while 22-25 ˚C, 50-55% RH in November and December. Ten pairs of newly emerged adults were released in plastic jars, having 40gm of each of four spices. The jars were covered with muslin cloth. The weight of all spices was checked after the interval of fifteen days to observe the intensity of damage by Lasioderma serricorne. The experiment was conducted for a period of four months (September, October, November and December 2015). It was observed that after four months (September to December 2015) 32 gm of caraway and 26 gm of Coriander were consumed by Cigarette beetle followed by 24 gm of Red chili powder. The lowest weight loss was recorded in Dandicut/Lounge chili that was only 8 gm. The result indicates that the most susceptible spices were exhibited more attracted odor and color than others. The multiplication of pest can be limited by decreasing the level of oxygen.
Keywords: Susceptibility; Cigarette beetle; Spices