2004
DOI: 10.1016/j.biocontrol.2003.07.001
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Comparison of artificial diets for rearing Bracon hebetor Say (Hymenoptera: Braconidae)

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Cited by 16 publications
(15 citation statements)
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“…After 24h, parasitized larvae were removed from the vials, transferred to petri dishes (6 x 2 cm), and kept under controlled conditions (25 ± 2ºC, 70 ± 10% RH, and 14h photophase), until adult emergence. Part of the eggs obtained from parasitized A. kuehniella were transferred to the artificial diet according to Magro & Parra (2004).…”
Section: Methodsmentioning
confidence: 99%
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“…After 24h, parasitized larvae were removed from the vials, transferred to petri dishes (6 x 2 cm), and kept under controlled conditions (25 ± 2ºC, 70 ± 10% RH, and 14h photophase), until adult emergence. Part of the eggs obtained from parasitized A. kuehniella were transferred to the artificial diet according to Magro & Parra (2004).…”
Section: Methodsmentioning
confidence: 99%
“…The holotissues macerate was collected into an appropriate container, centrifuged (4000 rpm x 3 min), and the supernatant collected and stored at -18ºC for further use. All steps for diet preparation and manipulation were conducted in a laminar flow hood to provide for the required asepsis (Magro & Parra 2004). …”
Section: Methodsmentioning
confidence: 99%
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“…The introduction of methods for in vitro insect rearing using artificial diets created high expectations during the 1980s, particularly after the successful in vitro production of Trichogramma dendrolimi Matsumura (Hymenoptera: Trichogrammatidae) (Li-Ying et al, 1988) by Chinese researchers. Although no significant advances were made in world technology for in vitro insect rearing, some promising results were obtained in Brazil for Trichogramma pretiosum Riley, T. galloi (Cônsoli and Parra, 1999) and Trichogramma atopovirilia Oatman and Platner (Dias et al, 2010) as well as for the ectoparasitoid Bracon hebetor Say (Hymenoptera: Braconidae) (Magro and Parra, 2004).…”
Section: -Foundation Of the Entomologicalmentioning
confidence: 99%