American Journal of Agricultural and Biological Sciences

Laboratory Investigation of the Biology of Bactericera tremblayi Wag. (Homoptera: Triozidae) a New Pest in Onion Fields of Iran

Mohammad Hossein. Kazemi and Mohammad Mashhadi Jafarloo

DOI : 10.3844/ajabssp.2008.686.688

American Journal of Agricultural and Biological Sciences

Volume 3, Issue 4

Pages 686-688

Abstract

Problem statement: Psyllids as a small group of insects with plant feeding adult and nymphal stages, not only could have direct feeding damages but they could also transmit plant diseases especially viruses. Bactericera tremblayi had recently increased to high densities in onion fields in East Azarbaijan province in Iran and the pest had become widespread. This was the first study of the biology of the pest in Iran and probably in the world. Approach: After collection of the adult insects from infested onion fields, they were then reared in laboratory under controlled conditions (at 21±3°C, 60±10% RH and under a 14:10 (L: D) light regime) and different life stages of the pest were studied. Results: The lifespan of adult male and female psyllids was 33.63±2.36 and 39.94±2.64 days respectively. The preoviposition period was 3.75±0.14 days. The total number of eggs laid per female was 625.5±53.9. Egg incubation took 7.44±0.15 days and a mean of 90.3% eggs hatched. The nymphs passed through five instars before reaching the adult stage and the development time for the nymphal stage was 17.71±0.61 days. The sex ratio was estimated as 1:1. Conclusions: The results of the present study could successfully be applied to future IPM strategies in order to effectively control this pest with relatively unknown biological characteristics and decrease the damages observed in onion fields.

Copyright

© 2008 Mohammad Hossein. Kazemi and Mohammad Mashhadi Jafarloo. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.