Determining the fitness components of rice weevil and their effect on the biochemical composition of wheat grains

Abstract EN

Four imported wheat samples from Russia, Poland, Australia, Ukraine with one Egyptian wheat were tested against Sitophilus weevils by different techniques such as survey, natural mixing, fitness components, heterosis, chemical characterizations and assess the sensory tests in the final wheat product.

The results indicated that S.

oryzae, as it was found from the survey data to be the only dominant species in all wheat samples except the Australian wheat.

Study of fitness components are very helpful to know the behaver of weevils and to compare the effect of maxing wheat together on one container.

Australian grain bread exhibited a high acceptance score for texture and taste due to non-weevil’s infection.

On the other hand, both Russian and Ukrainian grain bread show the lowest acceptance to all the panelists, because the high grains infection by S.

oryzae (L.).

Save the Australian grain which was not infected, the healthy grain bread demonstrates higher acceptance score than the infected grain bread.