Temporal and developmental aspects of diet-induced food preferences in larvae of the tobacco hornworm, Manduca sexta

Diet‐induced changes in food preferences in an oligophagous caterpillar were studied in order to characterize the conditions under which this induction occurs. The time course of acquisition and extinction of induced food preferences by larvae of the tobacco hornworm, Manduca sexta (Johan.) (Lepidoptera, Sphingidae), was examined by varying the food and duration of larval food experience. Larvae were given feeding experience with the host plant tomato, Lycopersicon esculentum (Mill.) (Solanaceae), or the acceptable non‐host plant cowpea, Vigna unguiculata (Walp.) (Fabaceae), or switched from one to the other during different instars. Food preferences for V. unguiculata by the fourth or fifth instar larvae were measured individually in two‐choice tests with discs of V. unguiculata and moist filter paper. The acquisition or extinction of an induced food preference for V. unguiculata was indicated by larvae preferring V. unguiculata to filter paper or the reverse, respectively. Results showed that: (1) the period required for the acquisition of induced preference for V. unguiculata can be short (36 h), (2) food experience in either the third or fourth instar period is sufficient, and (3) the most recent feeding experience appears to be important. In contrast, the period required for extinction of induced preference for V. unguiculata appeared to be longer (1–3 instars), and both the most recent feeding experience and total duration of larval experience with the inducing food seem to play a role. Experience is not restricted to a particular instar period to acquire or extinguish such an induced food preference. The induced food preference for V. unguiculata was not very rigid and could be reversed by having one instar of feeding experience on L. esculentum. The findings indicate that diet‐induced food preferences in M. sexta contains elements of habituation and associative learning, but do not support food imprinting and induction of oligophagy.