International Journal of
Biotechnology and Molecular Biology Research

  • Abbreviation: Int. J. Biotechnol. Mol. Biol. Res.
  • Language: English
  • ISSN: 2141-2154
  • DOI: 10.5897/IJBMBR
  • Start Year: 2010
  • Published Articles: 101

Article in Press

Cold tolerance and amino acid content of overwintering eggs in Gomphocerus sibiricus L. (Orthoptera: Acrididae)

Ye Xiao-Fang, He Li-Zhi, Wang Xiang-Xiang, Yan Meng-Yun, Wang Han, Yu Fei, Yuan Liang, Hu Hong-Xia, He Lan, Chen Xiao, Li Zhan-Wu, Ji Rong

  •  Received: 04 June 2018
  •  Accepted: 26 July 2019
This study investigated the changes in cold tolerance capacity and amino acid content in the eggs of Gomphocerus sibiricus. The super-cooling points (SCPs) and freezing points of G. sibiricus eggs were measured monthly using thermocouples. The water content was determined via oven-drying, and the amino acid content was measured with an amino acid automatic analyser. The SCPs of G. sibiricus eggs initially increased and then decreased. From August to November, The SCPs gradually decreased without achieving significance (P > 0.05). The minimum SCP was observed in December, when it was significantly lower than during other months (P < 0.05). The freezing point trends were consistent with the SCPs. The lowest freezing point (−20.51 °C) was recorded in August. After overwintering (March to April), the freezing point significantly decreased from its January and February values (P < 0.05). The water content of G. sibiricus gradually increased during overwintering. The types of amino acids did not change, but the amino acid content changed during winter. In conclusion, the super-cooling capacity of G. sibiricus eggs is strong. The reduction of the free water content improved their super-cooling capacity, and G. sibiricus eggs can safely over winter mainly by accumulating Asp, Glu, Ala, and Pro.Keywords: Gomphocerus sibiricus, overwintering eggs, super-cooling point (SCP), water content, amino acid.

Keywords: Gomphocerus sibiricus, overwintering eggs, super-cooling point (SCP), water content, amino acid.