Population fluctuation of red flour beetle in different flours in laboratory

Six different flours viz. wheat flour, White flour (maida), Maize flour, gram flour (besan), rice flour and oat flour were selected for this studies. The standard weight of 250 grams of each flour was used, kept in plastic jars covered with muslin cloth and banded were used for the experimental purpose. The experiment was replicated five times and ten pairs of same aged adult beetles were released in each jar. The observations were taken at fortnight interval and alive beetles were counted. The flours weight loss percent in each flour caused by red flour beetle was calculated at the end of the experiment. The results on population fluctuation of red flour beetle different flours showed different response toward infestation by red flour beetle. The overall mean population indicated that amongst the all 6 cereal flours, the highest beetle population (1341.09 beetles/fortnight) was observed in wheat flour. This was followed maize flour (1127.43 beetles/fortnight), oat flour (371.53 beetles/fortnight), white flour (maida) (323.78 beetles/fortnight), gram flour (besan) (314.27 beetles/fortnight) and rice flour (306.44 beetles/fortnight), respectively. Whereas, the results on the percent weight loss in flours showed that there was significant variation amongst all the flours used in present studies. The data indicates that amongst all tested flours the highest loss in weight was recorded in wheat flour (90.6%) as compared to rest-tested flours. This was followed by maize flour (72.74%), rice flour (42.36%), oat flour (34.4%), maida flour (30.86%) and gram flour (besan) (30.64%), respectively. It was concluded that the highest damage by the red flour beetle was done in all flours during August to October. wheat flours and maize flours were highly susceptible whereas, oat flour, maida flour, besan flour and rice flour were moderate susceptible by this stored grain pest. Highest loss in weight was recorded in wheat flour. This was followed by maize flour, rice flour, oat flour, maida flour and gram flour (besan), respectively.