Table 2 Incidence of sorghum panicle pests and associated predators (mean ± standard error) during various growing stages in Sohag
From: Insect fauna of pests and their natural enemies inhabiting sorghum-panicles in Egypt
Seasons | Stages | Species | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
Pests | Predators | |||||||||
Microlepidopteran | Himeptera | Thrips tabaci | Aphid | Syrphus | Orius spp. | Scymnus spp. | C. undecimpunctata | Araneida | ||
2016 | Mid-bloom | 0.1 ± 0.09 | 0 | 41.8 ± 2.34 | 23.6 ± 5.91 | 0.4 ± 0.21 | 0.5 ± 0.21 | 0.7 ± 0.25 | 0.7 ± 0.2 | 0.9 ± 0.26 |
Soft dough | 15.3 ± 3.07 | 10.85 ± 2.83 | 13.4 ± 2.08 | 11.15 ± 2.22 | 0.5 ± 0.16 | 1.6 ± 0.17 | 1.05 ± 0.21 | 0.45 ± 0.17 | 2.65 ± 029 | |
Hard dough | 19.3 ± 1.95 | 20.2 ± 1.83 | 0 | 0 | 0 | 3.6 ± 0.35 | 1.91 ± 0.22 | 1 ± 0.35 | 2.9 ± 0.3 | |
Physiological maturity | 35.15 ± 4.54 | 18.45 ± 1.29 | 0 | 0 | 0 | 3.1 ± 0.24 | 1.9 ± 0.21 | 1.3 ± 0.47 | 2.9 ± 0.3 | |
Post-Harvest | 16.9 ± 0.67 | 0.2 ± 0.19 | 0 | 0 | 0 | 2.12 ± 0.19 | 1.4 ± 0.15 | 0 | 3.3 ± 0.25 | |
Mean | 17.35 ± 3.53 | 9.94 ± 3.53 | 11.04 ± 4.87 | 6.95 ± 2.79 | 0.18 ± 0.07 | 4.04 ± 1.02 | 1.39 ± 0.15 | 0.69 ± 1.07 | 2.53 ± 0.27 | |
2017 | Mid-bloom | 0.1 ± 0.09 | 0 | 31.6 ± 4.68 | 15.6 ± 5.28 | 0.1 ± 0.09 | 2 ± 0.4 | 1.8 ± 0.24 | 0.7 ± 0.25 | 1.9 ± 0.3 |
Soft dough | 14.56 ± 1.42 | 12.4 ± 2.71 | 21.25 ± 3.69 | 9.45 ± 1.63 | 0.3 ± 0.14 | 1.85 ± 0.31 | 1.05 ± 0.11 | 0.95 ± 0.21 | 1.35 ± 0.2 | |
Hard dough | 9.4 ± 0.98 | 26.2 ± 2.63 | 0 | 0 | 0 | 2.8 ± 0.19 | 1.4 ± 0.35 | 0.4 ± 0.15 | 1.8 ± 0.37 | |
Physiological maturity | 31.55 ± 5.4 | 27.4 ± 1.08 | 0 | 0 | 0 | 2.15 ± 0.37 | 0.85 ± 0.27 | 0.2 ± 0.1 | 1.5 ± 0.34 | |
Post-Harvest | 10.4 ± 1.91 | 0 | 0 | 0 | 0 | 0 | 0.4 ± 0.15 | 0 | 2.4 ± 0.43 | |
Mean | 13.22 ± 3.26 | 12.2 ± 3.4 | 10.57 ± 4.22 | 5.01 ± 2.04 | 0.08 ± 0.04 | 1.76 ± 0.30 | 1.1 ± 0.15 | 0.45 ± 0.11 | 1.79 ± 0.12 | |
2018 | Mid-bloom | 0 | 0.4 ± 0.25 | 15.1 ± 1.2 | 11.7 ± 1.52 | 1.3 ± 0/2 | 3.3 ± 0.68 | 0.7 ± 0.28 | 1.7 ± 0.28 | 0.6 ± 0.21 |
Soft dough | 11.5 ± 1.41 | 8.4 ± 1.83 | 16.45 ± 2.52 | 5.45 ± 1.62 | 1.3 ± 0.2 | 3.25 ± 0.35 | 2.1 ± 0.31 | 1.65 ± 0.24 | 0.9 ± 0.33 | |
Hard dough | 46.1 ± 8.39 | 16.6 ± 6.99 | 0.8 ± 0.76 | 0.4 ± 0.38 | 0 | 2.2 ± 0.34 | 1.4 ± 0.35 | 0.5 ± 0.21 | 0.9 ± 0.26 | |
Physiological maturity | 43.25 ± 3.99 | 16.5 ± 2.95 | 0 | 0 | 0 | 2.15 ± 0.2 | 1.35 ± 0.32 | 0.05 ± 0.05 | 1.85 ± 0.22 | |
Post-Harvest | 7.9 ± 1.03 | 0 | 0 | 0 | 0 | 0.5 ± 0.21 | 0.9 ± 0.26 | 0 | 2.4 ± 0.15 | |
Mean | 21.75 ± 6.04 | 8.38 ± 2.31 | 7.62 ± 2.41 | 3.51 ± 1.45 | 0.52 ± 0.2 | 2.28 ± 0.32 | 1.29 ± 0.15 | 0.78 ± 0.24 | 1.33 ± 0.22 | |