In species of several insect orders and spiders, it has been shown that the size of male genitalia relative to body size decreases as the body becomes larger (negative allometry), while the relative size of other morphological traits tends to be constant. Such a contrast between genital and somatic traits suggests stabilizing sexual selection on male genitalia: males with small or large genitalia are prone to fail to inseminate females due to incompatibility of their genitalia. In the present study, we tested the contrast between genital and somatic traits for males of a lepidopteran insect, Ostrinia latipennis. We examined allometry of five genital and 11 somatic traits for each of three local populations of O. latipennis. Of the 15 allometric slopes for genital traits, 14 showed significantly negative allometry, whereas none of the 33 slopes for somatic traits represented negative allometry. These results showed that the size of male genitalia in O. latipennis is more stable than the size of somatic traits against changes in body size. This study supports Eberhard et al.'s (1998) hypothesis which states that the low genital allometry in insects and spiders is caused by sexual selection. Based on currently available information on genital morphology and sexual communication in O. latipennis, it seems unlikely that the lock-and-key hypothesis is responsible for the stable genital size in this species.
Wolbachia-infected Ostrinia scapulalis (Lepidoptera: Crambidae) females generate all-female or nearly all-female broods. Curing the infection by tetracycline treatment during larval stages results in the generation of all-male broods in the next generation. Here we show that sexually mosaic offspring are produced by Wolbachia-infected females treated with tetracycline at the adult stage. The sexual mosaics had wings that were composed of distinctive female and male sectors. Besides wings, the sexually dimorphic mid tibiae displayed an intermediate morphology in some of the mosaics. Many of the mosaic individuals had an abnormal structure of the external genitalia as well, a combination of the male uncus and the female ovipositor. We assume that Wolbachia has a feminizing effect on O. scapulalis genetic males and, hence, incomplete curing of the Wolbachia infection results in the generation of sexually mosaic individuals.
A pyraustine species of the genus Ostrinia Hübner collected at Shigakogen, central Honshu, Japan is described as new to science under the name of Ostrinia ovalipennis sp. nov. This species is morphologically similar to the Far Eastern knotweed borer, Ostrinia latipennis, but is distinguishable from O. latipennis in wing marking and male genitalia. Larvae of O. ovalipennis feed on the knotweed, Reynoutria sachalinensis (Polygonaceae), as do larvae of O. latipennis. In Shigakogen, adults of the two knotweed‐boring species co‐occur in the same season. Adults of O. ovalipennis were captured only in July, suggesting that this species is univoltine. The fact that O. ovalipennis shares several morphological and ecological features with O. latipennis suggests that the species is the closest relative of O. latipennis.
To determine the effect of maturity stage on the food attributes of hihatsumodoki ( Vahl) fresh fruit, the flavor characteristics and antioxidant capacities were investigated at green (GM), orange (OM), and red maturity (RM) stages. Total organic acids, total free amino acids (FAA), and piperine decreased with increasing fruit maturation, reaching minima at the RM stage. Conversely, total sugars and the FAA that contribute to both umami and sweetness were the highest RM stage. Principal component analysis revealed that the volatile composition of the fruit at the GM stage was clearly different from that at the other stages. The DPPH radical scavenging activity and total phenolic content, as measures of antioxidant capacity, decreased with increasing fruit maturation from GM to RM, which was consistent with the changes in piperine content. Therefore, the maturity stage has a significant influence on the flavor and antioxidant characteristics of hihatsumodoki fresh fruit.
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