Brown Rice Vinegar as an Olfactory Field Attractant for Drosophila suzukii (Matsumura) and Zaprionus indianus Gupta (Diptera: Drosophilidae) in Cherimoya in Maui, Hawaii, with Implications for Attractant Specificity between Species and Estimation of Relative Abundance

Abstract

Drosophila suzukii (Matsumura) is an agricultural pest that has been observed co-infesting soft-skinned fruits with Zaprionus indianus Gupta. The characterization of olfactory preferences by species is a necessary step towards the development of species-specific attractants. Five olfactory attractants were used to survey the populations of two invasive drosophilids in cherimoya in Maui, Hawaii. The attractants used were apple cider vinegar (ACV), brown rice vinegar (BRV), red wine (RW), apple cider vinegar and red wine (ACV+RW; 60/40), and brown rice vinegar and red wine (BRV+RW; 60/40). For D. suzukii, BRV+RW resulted in more captures than BRV, ACV, and RW, while ACV+RW resulted in more captures than ACV. No differences were observed between BRV+RW and ACV+RW. BRV had greater specificity in attracting D. suzukii compared to ACV, ACV+RW, and RW. For Z. indianus, no significant differences were observed in either the mean captures or specificity for any attractant used. Collectively, these findings demonstrate that (1) BRV and BRV+RW are effective field attractants and (2) D. suzukii has unique olfactory preferences compared to non-target drosophilids, while (3) Z. indianus’ preferences do not appear to vary from non-target drosophilids, and (4) the accuracy of relative abundance is impacted by the specificity of the attractants.

Agricultural-Grade Apple Cider Vinegar Is Remarkably Attractive to Drosophila suzukii (Diptera: Drosophiliadae) in Mexico

“…Fly attraction to red wine vinegar was similar to that of La Costeña ACV in a laboratory cage test, although red wine vinegar was more expensive than ACV, and both vinegars captured significantly more D. suzukii flies than sugarcane vinegar or rice vinegar. Previous experiments reported enhanced attractiveness of brown rice vinegar compared with ACV [ 19 , 27 ]. This effect was attributed to the presence of putrescine and spiridine and elevated concentrations of other attractive volatiles, such as acetic acid and acetoin in rice vinegar [ 18 ].…”

“…Several trap designs and attractants have been evaluated to monitor D. suzukii since this pest invaded Europe and the Americas [ 10 , 11 ]. Recent studies have evaluated the performance of vinegars, such as apple cider vinegar [ 10 , 12 , 13 , 14 , 15 , 16 , 17 ] and brown rice vinegar [ 18 , 19 ], wine [ 20 ], fermenting yeasts [ 13 , 21 , 22 ], different mixtures of yeast, wine and vinegar [ 20 , 23 , 24 , 25 , 26 ], artificial mixtures of volatile compounds produced naturally during fermentation [ 8 , 27 , 28 , 29 ], plant essential oils in mixtures with raspberry juice [ 30 ], and commercial attractants [ 31 , 32 , 33 ], for the monitoring of this pest.…”

Optimizing toxic bait composition and application to control Drosophila suzukii

“…The ingredients used in this lure were vinegar, carrageen, lactic acid, and water. Whereas vinegar is known to be an effective lure in traps against D. suzukii (Willbrand & Pfeiffer, 2019;Lasa et al, 2020), lactic acid is present in many fermenting foods (Datta et al, 1995). We recommend to do this experiment with summer morphs since the low number of frass droplets counted in this experiment might be the consequence of only using winter morphs.…”