Surveillance on Population Dynamics and Fruits Infestation of Tephritid Fruit Flies (Diptera: Tephritidae) in Mango (Mangifera indica L.) Orchards of Faisalabad, Pakistan

Abstract

Fruit flies (Diptera: Tephritidae) are amongst the world's worst pests of fruits that cause enormous losses in orchards. Due to their economic importance, fruit flies are severe pests of Mango Mangifera indica L. fruit, and their monitoring and infestation estimation are essential in order to formulate integrated pest management program. For practical field implementation, two variables such as flies per trap per weak were monitored by installation of Steiner traps hung on tree baited with Methyl eugenol attractant and percent fruit infestation through fruit host samplings. Surveillance for flies per trap was done each week by counting trap catches, recording and removing any flies that have been collected in traps and identifying the species. The percentage of fly infestation for mango fruit was examined by randomly analyzing a total of 100 fruits and observing number of fruits showing fruit fly oviposition or injury marks. The results showed that tephritid fruit fly Bactrocera zonata (Saunders) was the predominant species (more frequent and constant) at experimental site. Surveillance of fruit fly populations in mango orchard revealed that peak population of B. zonata (40-30 per trap per week) and fruit infestation (9.05-7.45%) were recorded in June, July and August. The availability of host fruit and its productivity were critical factors affecting population fluctuations of the B. zonata fly. All of this information gives fruit fly activity in an area, an estimate of the population, species composition, sex, growth stage and determining whether the number of pests are increasing or decreasing to decide implementation of pest control operation. Mango (Mangifera indica L.), is one of the most versatile and delicious tropical fruits, and having an outstanding flavor with a range of varieties as a member of the family Anacardiaceae. Mango has a good nutritional value and there is great variation in the form, size, color and quality of the fruits. Mango is an excellent source of vitamin A and C, as well as a good source of potassium, beta-carotene and fiber. Normally, it is produced for human consumption as raw or ripe mango products. During the processing of ripe mango, its peel and seed are generated as waste, which is approximately 40-50% of the total fruit weight. Mango peel is a good source of dietary fiber and its chemical composition may be comparable to that of citrus fiber. The peel has a high value of antioxidant activity and glucose retardation index, while its aroma and flavor are pleasant (Larrauri et al., 1999). Mango canning by-products (seed and peel) together with ensiled mango peel were subjected to