Adaptation of technique for rearing of the coffee berry borer [Hypothenemus hampei (Ferrari)]

Detalhes bibliográficos
Autor(a) principal: Celestino, Flávio Neves
Data de Publicação: 2016
Outros Autores: Pratissoli, Dirceu, Machado, Lorena Contarini, Santos Junior, Hugo José Gonçalves dos, Mardgan, Leonardo, Ribeiro, Laura Vaillant
Tipo de documento: Artigo
Idioma: por
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1017
Resumo: The objective of this study was to evaluate rearing techniques of the coffee berry borer, using different natural food sources, forms of asepsis and the storage. The number of offspring produced was evaluated using arabica coffee in beans, arabica coffee in parchment and robusta coffee in beans. For the asepsis of these coffees was used a commercial product based on P2O5 (PCB-P2O5, 30 mL/20 L water), Sodium Hypochlorite (NaClO 5% v v-1) and distilled water (control), these separated in two batches after the asepsis process, one used immediately and the other stored at -20 ºC for 60 days for further use. Among the types of used coffee as a food source in the control (without asepsis), the robusta coffee in beans was the best for the rearing of the coffee berry borer and produced 464.2 insects. For the arabica coffee in beans and in parchment, using asepsis with NaClO and PCB-P2O5, respectively, these did not affect the development of the coffee berry borer and increased the number of individuals produced. When used for the rearing of the coffee berry borer, robusta coffee in beans and performed the asepsis with PCB-P2O5, was produced 535.6 insects. The coffee storage in freezer at -20 ºC for 60 days can in some cases reduce the number of offsprings of the coffee berry borer, but it is important for insect maintenance during the off-season. The best technique for rearing of the coffee berry borer is in robust coffee in beans, using the asepsis with PCB-P2O5, beyond this coffee is less costly.
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spelling Adaptation of technique for rearing of the coffee berry borer [Hypothenemus hampei (Ferrari)]Coffea arabicaCoffea canephoraasepsiscoffee storageThe objective of this study was to evaluate rearing techniques of the coffee berry borer, using different natural food sources, forms of asepsis and the storage. The number of offspring produced was evaluated using arabica coffee in beans, arabica coffee in parchment and robusta coffee in beans. For the asepsis of these coffees was used a commercial product based on P2O5 (PCB-P2O5, 30 mL/20 L water), Sodium Hypochlorite (NaClO 5% v v-1) and distilled water (control), these separated in two batches after the asepsis process, one used immediately and the other stored at -20 ºC for 60 days for further use. Among the types of used coffee as a food source in the control (without asepsis), the robusta coffee in beans was the best for the rearing of the coffee berry borer and produced 464.2 insects. For the arabica coffee in beans and in parchment, using asepsis with NaClO and PCB-P2O5, respectively, these did not affect the development of the coffee berry borer and increased the number of individuals produced. When used for the rearing of the coffee berry borer, robusta coffee in beans and performed the asepsis with PCB-P2O5, was produced 535.6 insects. The coffee storage in freezer at -20 ºC for 60 days can in some cases reduce the number of offsprings of the coffee berry borer, but it is important for insect maintenance during the off-season. The best technique for rearing of the coffee berry borer is in robust coffee in beans, using the asepsis with PCB-P2O5, beyond this coffee is less costly.Editora UFLA2016-05-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/mswordapplication/mswordhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/1017Coffee Science - ISSN 1984-3909; Vol. 11 No. 2 (2016); 161 - 168Coffee Science; Vol. 11 Núm. 2 (2016); 161 - 168Coffee Science; v. 11 n. 2 (2016); 161 - 1681984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAporhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/1017/pdf_1017https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1017/1542https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1017/1543Copyright (c) 2016 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessCelestino, Flávio NevesPratissoli, DirceuMachado, Lorena ContariniSantos Junior, Hugo José Gonçalves dosMardgan, LeonardoRibeiro, Laura Vaillant2016-05-13T03:36:21Zoai:coffeescience.ufla.br:article/1017Revistahttps://coffeescience.ufla.br/index.php/CoffeesciencePUBhttps://coffeescience.ufla.br/index.php/Coffeescience/oaicoffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com1984-39091809-6875opendoar:2024-05-21T19:53:55.243706Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Adaptation of technique for rearing of the coffee berry borer [Hypothenemus hampei (Ferrari)]
title Adaptation of technique for rearing of the coffee berry borer [Hypothenemus hampei (Ferrari)]
spellingShingle Adaptation of technique for rearing of the coffee berry borer [Hypothenemus hampei (Ferrari)]
Celestino, Flávio Neves
Coffea arabica
Coffea canephora
asepsis
coffee storage
title_short Adaptation of technique for rearing of the coffee berry borer [Hypothenemus hampei (Ferrari)]
title_full Adaptation of technique for rearing of the coffee berry borer [Hypothenemus hampei (Ferrari)]
title_fullStr Adaptation of technique for rearing of the coffee berry borer [Hypothenemus hampei (Ferrari)]
title_full_unstemmed Adaptation of technique for rearing of the coffee berry borer [Hypothenemus hampei (Ferrari)]
title_sort Adaptation of technique for rearing of the coffee berry borer [Hypothenemus hampei (Ferrari)]
author Celestino, Flávio Neves
author_facet Celestino, Flávio Neves
Pratissoli, Dirceu
Machado, Lorena Contarini
Santos Junior, Hugo José Gonçalves dos
Mardgan, Leonardo
Ribeiro, Laura Vaillant
author_role author
author2 Pratissoli, Dirceu
Machado, Lorena Contarini
Santos Junior, Hugo José Gonçalves dos
Mardgan, Leonardo
Ribeiro, Laura Vaillant
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Celestino, Flávio Neves
Pratissoli, Dirceu
Machado, Lorena Contarini
Santos Junior, Hugo José Gonçalves dos
Mardgan, Leonardo
Ribeiro, Laura Vaillant
dc.subject.por.fl_str_mv Coffea arabica
Coffea canephora
asepsis
coffee storage
topic Coffea arabica
Coffea canephora
asepsis
coffee storage
description The objective of this study was to evaluate rearing techniques of the coffee berry borer, using different natural food sources, forms of asepsis and the storage. The number of offspring produced was evaluated using arabica coffee in beans, arabica coffee in parchment and robusta coffee in beans. For the asepsis of these coffees was used a commercial product based on P2O5 (PCB-P2O5, 30 mL/20 L water), Sodium Hypochlorite (NaClO 5% v v-1) and distilled water (control), these separated in two batches after the asepsis process, one used immediately and the other stored at -20 ºC for 60 days for further use. Among the types of used coffee as a food source in the control (without asepsis), the robusta coffee in beans was the best for the rearing of the coffee berry borer and produced 464.2 insects. For the arabica coffee in beans and in parchment, using asepsis with NaClO and PCB-P2O5, respectively, these did not affect the development of the coffee berry borer and increased the number of individuals produced. When used for the rearing of the coffee berry borer, robusta coffee in beans and performed the asepsis with PCB-P2O5, was produced 535.6 insects. The coffee storage in freezer at -20 ºC for 60 days can in some cases reduce the number of offsprings of the coffee berry borer, but it is important for insect maintenance during the off-season. The best technique for rearing of the coffee berry borer is in robust coffee in beans, using the asepsis with PCB-P2O5, beyond this coffee is less costly.
publishDate 2016
dc.date.none.fl_str_mv 2016-05-13
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1017
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1017
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1017/pdf_1017
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1017/1542
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1017/1543
dc.rights.driver.fl_str_mv Copyright (c) 2016 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2016 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/msword
application/msword
dc.publisher.none.fl_str_mv Editora UFLA
publisher.none.fl_str_mv Editora UFLA
dc.source.none.fl_str_mv Coffee Science - ISSN 1984-3909; Vol. 11 No. 2 (2016); 161 - 168
Coffee Science; Vol. 11 Núm. 2 (2016); 161 - 168
Coffee Science; v. 11 n. 2 (2016); 161 - 168
1984-3909
reponame:Coffee Science (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Coffee Science (Online)
collection Coffee Science (Online)
repository.name.fl_str_mv Coffee Science (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv coffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com
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