Zaki, A. (2017). EFFECT OF TEMPERATURE DEGREES ON SOME BIOLOGICAL ASPECTS OF HELICOVERPA ARMIGERA IN RELATION TO BIOCHEMICAL CONTENTS. Menoufia Journal of Plant Protection, 2(6), 331-339. doi: 10.21608/mjapam.2017.127015
A. A. A. Zaki. "EFFECT OF TEMPERATURE DEGREES ON SOME BIOLOGICAL ASPECTS OF HELICOVERPA ARMIGERA IN RELATION TO BIOCHEMICAL CONTENTS". Menoufia Journal of Plant Protection, 2, 6, 2017, 331-339. doi: 10.21608/mjapam.2017.127015
Zaki, A. (2017). 'EFFECT OF TEMPERATURE DEGREES ON SOME BIOLOGICAL ASPECTS OF HELICOVERPA ARMIGERA IN RELATION TO BIOCHEMICAL CONTENTS', Menoufia Journal of Plant Protection, 2(6), pp. 331-339. doi: 10.21608/mjapam.2017.127015
Zaki, A. EFFECT OF TEMPERATURE DEGREES ON SOME BIOLOGICAL ASPECTS OF HELICOVERPA ARMIGERA IN RELATION TO BIOCHEMICAL CONTENTS. Menoufia Journal of Plant Protection, 2017; 2(6): 331-339. doi: 10.21608/mjapam.2017.127015
EFFECT OF TEMPERATURE DEGREES ON SOME BIOLOGICAL ASPECTS OF HELICOVERPA ARMIGERA IN RELATION TO BIOCHEMICAL CONTENTS
Plant Protection Research Institute, Agricultural Research Center, Dokki, Giza Egypt
Abstract
The temperature effect on some biological aspects and biochemical of Helicoverpa armigera reared on bell pepper were conducted under laboratory conditions in Plant Protection Research Institute Sharkia branch, ARC to study the effect of three temperatures (21, 24 and 27 ± 1ºC). The results showed that the incubation period of H. armigera eggs were 4.10, 3.70 and 2.50 days at 21, 24 and 27 ºC, respectively. Larval and pupal duration were decreased as temperature increased. Generation period lasted 52.50, 42.01 and 31.67 days, respectively. The thresholds of development (To) were 12.30, 11.50, 11.85, 11.90 and 12.50 ºC for eggs, larvae, pupae, pre- oviposition and generation period, respectively. While, the average of thermal units required to complete the developmental stages were 38.57, 275.44, 149.93, 32.58 and 462.86 unit, respectively, when reared on bell pepper. The total eggs laid by female high significantly affected by all temperatures. Decreased at temperature from 24 to 21 ºC caused decreased in total lipid, protein and carbohydrate but the increase from 24 to 27 ºC caused decreased in all parameters except carbohydrate caused increased.
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