期刊
JOURNAL OF INSECT PHYSIOLOGY
卷 59, 期 4, 页码 458-465出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jinsphys.2013.01.006
关键词
Nectar reward; Sucrose; Resource allocation; Fecundity; Longevity; Pollinator; Herbivore; Pollination biology
资金
- Prospective Researchers from the Swiss NSF [PBNE33-122757]
- Johnson & Johnson, Inc. Grant
- Design your own internship Cornell University summer fellowship
- REU undergraduate award through NSF Grant [IOS-0923765]
- Swiss National Science Foundation (SNF) [PBNE33-122757] Funding Source: Swiss National Science Foundation (SNF)
- Direct For Biological Sciences
- Division Of Integrative Organismal Systems [0923765] Funding Source: National Science Foundation
The white-lined sphinx moth (Hyles lineata: Sphingidae) is the most widespread and abundant hawkmoth pollinator in North America and plays a major role in the reproductive biology of many plant species. H. lineata visits a wide range of plants, which differ in the quality and quantity (e.g. caloric content, volume) of the nectar reward that they offer in exchange for pollination services. Some of these plants represent a suitable oviposition substrate as well as a profitable nectar source, allowing mated H. lineata females to mix foraging and oviposition bouts. We investigated the effects of post-mating nectar intake on the reproductive success of female H. lineata. While all experimental females had access to a 20% sucrose solution during the pre-mating phase (avg. 2.7 days) we manipulated the post-mating diet, assigning mated females to three experimental groups (sucrose fed, water fed, or unfed). Mated females with access to sucrose lived twice as long and produced more fertile eggs at double the rate of control moths that were starved or water-fed after mating. Thus, the sugar component of floral nectar positively affects the physiology of mated H. lineata at multiple levels, which translates into strong selection for mated females to continue nectar foraging during or between oviposition bouts. (c) 2013 Elsevier Ltd. All rights reserved.
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