Effects of temperature in the development and survival of the mealybug Pseudococcus longispinus (Targioni Tozzeti, 1867) (hemiptera: pseudococcidae) in coffee plants

Detalhes bibliográficos
Autor(a) principal: Santa-Cecília, Lenira Viana Costa
Data de Publicação: 2011
Outros Autores: Prado, Ernesto, Sousa, Marcella Viana de, Sousa, Ana Luiza Viana de, Correa, Lilian Roberta Batista
Tipo de documento: Artigo
Idioma: por
eng
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/135
Resumo: The mealybug Pseudococcus longispinus (Targioni Tozzetti, 1867) (Hemiptera: Pseudococcidae) has been reported attacking coffee crops and causing fruit fall in the State of Minas Gerais, Brazil. The knowledge of its biology is necessary to implement control measures. Its development was studied at temperatures of 15, 20, 25, 30 and 35ºC. The insects were confined inside a Petri dish containing a foliar disc of 4 cm diameter of Coffea arabica L., cultivar 'Acaiá Cerrado'. The temperature affected the P. longispinus development and survival. Few insects reached the final stage at temperatures of 15 and 30°C, and 100% of mortality was obtained at 35ºC. The duration of the nymphal stage was reduced when the temperature was risen from 20 to 25ºC, with a survival rate of 80% on both temperatures. The thermal requirements varied according to the development stage of the mealybug. The base temperature was fixed at 8.0 ºC for the nymphal stage of females and a thermal constant of 422.1 day degrees. The number of generations increased with the temperature. The optimal temperature for the insect development was 25ºC.
id UFLA-4_eb93090782784c57978c6ad029982b6a
oai_identifier_str oai:coffeescience.ufla.br:article/135
network_acronym_str UFLA-4
network_name_str Coffee Science (Online)
repository_id_str
spelling Effects of temperature in the development and survival of the mealybug Pseudococcus longispinus (Targioni Tozzeti, 1867) (hemiptera: pseudococcidae) in coffee plantsEfeito da temperatura no desenvolvimento e sobrevivência da cochonilha Pseudococcus longispinus (Targioni Tozzetti, 1867) (hemiptera: pseudococcidae) em cafeeirobiologyCoccoideathermal requirementsCoffea arabicabiologiaCoccoidearequerimentos térmicosCoffea arabicaThe mealybug Pseudococcus longispinus (Targioni Tozzetti, 1867) (Hemiptera: Pseudococcidae) has been reported attacking coffee crops and causing fruit fall in the State of Minas Gerais, Brazil. The knowledge of its biology is necessary to implement control measures. Its development was studied at temperatures of 15, 20, 25, 30 and 35ºC. The insects were confined inside a Petri dish containing a foliar disc of 4 cm diameter of Coffea arabica L., cultivar 'Acaiá Cerrado'. The temperature affected the P. longispinus development and survival. Few insects reached the final stage at temperatures of 15 and 30°C, and 100% of mortality was obtained at 35ºC. The duration of the nymphal stage was reduced when the temperature was risen from 20 to 25ºC, with a survival rate of 80% on both temperatures. The thermal requirements varied according to the development stage of the mealybug. The base temperature was fixed at 8.0 ºC for the nymphal stage of females and a thermal constant of 422.1 day degrees. The number of generations increased with the temperature. The optimal temperature for the insect development was 25ºC.A cochonilha Pseudococcus longispinus (Targioni Tozzetti, 1867) (Hemiptera: Pseudococcidae) foi constatada em algumas lavouras cafeeiras do estado de Minas Gerais, ocasionando a queda de frutos. O entendimento da dinâmica populacional dessa praga faz-se necessário para adoção de medidas de controle. Assim, estudou-se o desenvolvimento desse inseto nas temperaturas constantes de 15, 20, 25, 30 e 35ºC e determinou-se as suas exigências térmicas. Os insetos foram mantidos em placas de Petri contendo discos foliares de 4 cm de diâmetro de Coffea arabica L. cultivar Acaiá Cerrado. Constatou-se que a temperatura influenciou o desenvolvimento e sobrevivência de P. longispinus em cafeeiro, sendo registrado um baixo número de cochonilhas nas temperaturas de 15 e 30ºC e uma total mortalidade a 35ºC. A duração da fase ninfal foi inversamente proporcional quando se elevou a temperatura de 20 para 25ºC, sendo observado 80% de sobrevivência em ambas condições. Os parâmetros térmicos variaram de acordo com a fase de desenvolvimento de P. longispinus, sendo registrado o limiar térmico inferior de 8,0ºC para o desenvolvimento da fase ninfal de fêmeas, uma constante térmica de 422,1 GD e número de gerações crescente com a elevação da temperatura. A temperatura mais favorável ao desenvolvimento do inseto foi a de 25ºC.Editora UFLA2011-09-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/135Coffee Science - ISSN 1984-3909; Vol. 6 No. 2 (2011); 91-97Coffee Science; Vol. 6 Núm. 2 (2011); 91-97Coffee Science; v. 6 n. 2 (2011); 91-971984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAporenghttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/135/pdfhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/135/pdf_1Copyright (c) 2012 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessSanta-Cecília, Lenira Viana CostaPrado, ErnestoSousa, Marcella Viana deSousa, Ana Luiza Viana deCorrea, Lilian Roberta Batista2013-02-24T12:38:07Zoai:coffeescience.ufla.br:article/135Revistahttps://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:2024-05-21T19:53:31.856881Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Effects of temperature in the development and survival of the mealybug Pseudococcus longispinus (Targioni Tozzeti, 1867) (hemiptera: pseudococcidae) in coffee plants
Efeito da temperatura no desenvolvimento e sobrevivência da cochonilha Pseudococcus longispinus (Targioni Tozzetti, 1867) (hemiptera: pseudococcidae) em cafeeiro
title Effects of temperature in the development and survival of the mealybug Pseudococcus longispinus (Targioni Tozzeti, 1867) (hemiptera: pseudococcidae) in coffee plants
spellingShingle Effects of temperature in the development and survival of the mealybug Pseudococcus longispinus (Targioni Tozzeti, 1867) (hemiptera: pseudococcidae) in coffee plants
Santa-Cecília, Lenira Viana Costa
biology
Coccoidea
thermal requirements
Coffea arabica
biologia
Coccoidea
requerimentos térmicos
Coffea arabica
title_short Effects of temperature in the development and survival of the mealybug Pseudococcus longispinus (Targioni Tozzeti, 1867) (hemiptera: pseudococcidae) in coffee plants
title_full Effects of temperature in the development and survival of the mealybug Pseudococcus longispinus (Targioni Tozzeti, 1867) (hemiptera: pseudococcidae) in coffee plants
title_fullStr Effects of temperature in the development and survival of the mealybug Pseudococcus longispinus (Targioni Tozzeti, 1867) (hemiptera: pseudococcidae) in coffee plants
title_full_unstemmed Effects of temperature in the development and survival of the mealybug Pseudococcus longispinus (Targioni Tozzeti, 1867) (hemiptera: pseudococcidae) in coffee plants
title_sort Effects of temperature in the development and survival of the mealybug Pseudococcus longispinus (Targioni Tozzeti, 1867) (hemiptera: pseudococcidae) in coffee plants
author Santa-Cecília, Lenira Viana Costa
author_facet Santa-Cecília, Lenira Viana Costa
Prado, Ernesto
Sousa, Marcella Viana de
Sousa, Ana Luiza Viana de
Correa, Lilian Roberta Batista
author_role author
author2 Prado, Ernesto
Sousa, Marcella Viana de
Sousa, Ana Luiza Viana de
Correa, Lilian Roberta Batista
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Santa-Cecília, Lenira Viana Costa
Prado, Ernesto
Sousa, Marcella Viana de
Sousa, Ana Luiza Viana de
Correa, Lilian Roberta Batista
dc.subject.por.fl_str_mv biology
Coccoidea
thermal requirements
Coffea arabica
biologia
Coccoidea
requerimentos térmicos
Coffea arabica
topic biology
Coccoidea
thermal requirements
Coffea arabica
biologia
Coccoidea
requerimentos térmicos
Coffea arabica
description The mealybug Pseudococcus longispinus (Targioni Tozzetti, 1867) (Hemiptera: Pseudococcidae) has been reported attacking coffee crops and causing fruit fall in the State of Minas Gerais, Brazil. The knowledge of its biology is necessary to implement control measures. Its development was studied at temperatures of 15, 20, 25, 30 and 35ºC. The insects were confined inside a Petri dish containing a foliar disc of 4 cm diameter of Coffea arabica L., cultivar 'Acaiá Cerrado'. The temperature affected the P. longispinus development and survival. Few insects reached the final stage at temperatures of 15 and 30°C, and 100% of mortality was obtained at 35ºC. The duration of the nymphal stage was reduced when the temperature was risen from 20 to 25ºC, with a survival rate of 80% on both temperatures. The thermal requirements varied according to the development stage of the mealybug. The base temperature was fixed at 8.0 ºC for the nymphal stage of females and a thermal constant of 422.1 day degrees. The number of generations increased with the temperature. The optimal temperature for the insect development was 25ºC.
publishDate 2011
dc.date.none.fl_str_mv 2011-09-06
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/135
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/135
dc.language.iso.fl_str_mv por
eng
language por
eng
dc.relation.none.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/135/pdf
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/135/pdf_1
dc.rights.driver.fl_str_mv Copyright (c) 2012 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2012 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
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. 6 No. 2 (2011); 91-97
Coffee Science; Vol. 6 Núm. 2 (2011); 91-97
Coffee Science; v. 6 n. 2 (2011); 91-97
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
_version_ 1799874918394888192

Registros relacionados