Mycopesticide Case Study

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of mycopesticide (Wood and Thomas 1996).Therefore more research in this field is increasing essential. The aim of this study to evaluate the biocontrol potential of T. album against R.dominica under laboratory condition and during 6 months of wheat storage.
Materials and methods
1. Insect rearing:
Insect culture Rhyzopertha dominica was collected from the public wheat storages and reared on whole wheat grains. Insect cultures were maintained in plastic jars (1 liter) covered with muslin cloth. All R. dominica insects were reared under condition of 27 ±1°C and 75 ± 2% R.H. in the laboratory of Plant Protection Department, Faculty of Agriculture, South Valley University, Qena, Egypt.
2. Source of fungi:
2.1- Fungus, Trichoderma album
The species
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The fungal cultures which grown earlier on Petri dishes were transferred to the rice (2 Petri-dishes/plastic bag) under sterilized conditions. The bags then closed and kept under 25-30°C for 15 days. After that the rice was dried on strengthening paper and then grinded. Then 50 grams of ground rice inoculated with Conidiospores of, T. album fungi was added to (1 kg) of wheat. Each gram of rice powder loaded with fungus contained (7x107 conidia /ml) which considered the highest concentration that gave the highest mortality rate in previous bioassay experiment, then the treated wheat with T. album in addition to control wheat were infested with an insect, R. dominica an early stage of the infection and stored in plastic jars (1 liter) covered with muslin cloth at 25±1 ºC and 80-90% RH for six months.
5. Physicochemical properties of stored wheat
Healthy kernels of wheat variety without infestation was used as a control. Infested wheat, wheat treated with Trichoderma albums (treated wheat) after six months of storage as described above in addition to control sample were milled in a laboratory mill. The resulting flour samples were used for physiochemical analysis.
The kernels damaged by the insect in the wheat samples were detected visually, and weighed(w/w). The test weight was determined by using the approved method of the American Association of Cereal Chemists 55-10 and the results were reported in

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