Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 16 ISSUE 1
Written by El Jubouri Mohammed Dhary YOUSIF

The paper aimed to achieve a laboratory experiment in order to study the type of food favorite by the insect Tribolium castaneum (Herbest), a rusted flour beetle, and the impact of different temperatures at various stages of its life in a university laboratory in Baghdad. The study showed that the favorite food of the rusted flour beetle is flour or grain dust as well as rice, barley, millet and cowpea, but it does not prefer the lentils. This beetle feed is based on grain which has been already hit by one of the primary insects or grain or break the material and fine grains dust while unable the hatched larvae of some insects such as grain beetle (ryzaephilus surinamensis) and beetle (Trogoderma granarium) to produce grain injury. But the older larvae can and start feeding the fetus. The correlation between the degree of the outside air temperature and the degree of grain mass temperature is weak. If the air temperature is at the freezing point, the heat from the interior of grains does not reach such a degree. The optimum temperature for most of stored grain pests ranges between 25-30 C°. Below 20° C, the activity of the insect becomes weak, resulting the decline in egg-laying rate and prolongation of spawns, and the length of the larval stage, and the process of the Virgin, and the duration of generation and thus the lack of the number of generations, and the lowering of the numerical density. Exposed at 5C° for a longer period of time, most of the pests of stores die. At 35C°, the multiplication of many pests of the stores, the shortage of the egg laying, and the life of the insects are affected. But, the beetle (Trogoderma granarium) can live at higher temperatures than the one mentioned above. As a conclusion, it is preferably that grain products to be sterilized at a temperature of 60 C° for 10 minutes to kill all life stages of insects.

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