Effects of Immersion Temperatures and Times on Chestnut Fruit and Mortality of the Chestnut Weevil, Curculio sikkimensis Heller

밤바구미 방제를 위한 온도 및 시간별 침지처리 효과와 종실 변화

  • Kim, Young-Jae (Chungcheongnam-do Institute of Forest Environment Research) ;
  • Kim, Hyun Kyung (Department of Plant Medicine, College of Agriculture, Life and Environment Sciences. Chungbuk National University) ;
  • Lee, Ka-Soon (Geumsan Ginseng & Medicinal Crop Experiment Station) ;
  • Kim, Gil-Hah (Department of Plant Medicine, College of Agriculture, Life and Environment Sciences. Chungbuk National University)
  • 김영재 (충청남도산림환경연구소) ;
  • 김현경 (충북대학교 농업생명환경대학 식물의학과) ;
  • 이가순 (금산인삼약초시험장) ;
  • 김길하 (충북대학교 농업생명환경대학 식물의학과)
  • Received : 2014.05.09
  • Accepted : 2014.10.01
  • Published : 2014.12.01


To control populations of the chestnut weevil, Curculio sikkimensis Heller, the effects of various immersion temperatures and times on the chestnut weevil were tested. The effects of immersion treatments on chestnut fruits were also analyzed. The mortality levels of C. sikkimensis larvae were evaluated at various temperatures ($30^{\circ}C$, $35^{\circ}C$, $40^{\circ}C$, $45^{\circ}C$, and $50^{\circ}C$) and time intervals (1, 2, 3, 5, 7, 10, 15, 22, and 24 h). Changes in the chestnut fruit due to the immersion treatment were measured in terms of color (lightness, redness, and yellowness), physiological effects (germination rate and decay rate), hardness, and change in constituent properties (moisture content, free sugar content, and tannin content). Mortality levels of C. sikkimensis larvae after immersion treatment at $30^{\circ}C$ were over 70% and 100% after 2 h and 7 h, respectively. Color (lightness, redness, and yellowness) of the chestnut fruits was not significantly different at $30^{\circ}C$ and $35^{\circ}C;$ however, the color was affected at temperatures over $40^{\circ}C$. The germination rate of the fruit was not affected by the immersion treatments, but the decay rate at $40^{\circ}C$ increased with an increase in immersion time. The hardness of the fruits decreased with an increase in immersion times and temperatures. These results can be used in the future for developing methods for the control of chestnut weevil populations.


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