Authors: Y. Pelletier
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Published in: CBE Journal » CBE Journal Volume 40 (1988)

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Description: The susceptibility of insects to high temperatures has been used to develop control methods for pests in stored products and crops. Recently, microwaves and propane flamers were evaluated as control techniques for the Colorado potato beetle, Leptinotarsa decemlineata (Say). These methods aim to increase the body temperature of the insect above its lethal threshold. The lethal high temperature for six stages of the Colorado potato beetle was evaluated by exposing the insects to either warm water or hot air. The lethal temperature obtained by immersing insects in warm water was up to 5.2 °C lower than with hot air. The difference in the LT95 between the warm water and hot air tests varied with the size of the insect, the larger stages showing a larger difference. When large stages of the insect were placed in an oven, it took 10 to 15 minutes for the body temperature to reach a value close to the air temperature. In hot air conditions, the body temperature remained several degrees below the air temperature indicating heat loss by evaporation. Reducing the exposure time to hot air from 20 to 10 minutes resulted in an increase ofup to 3.7 °C in the lethal temperature. The effect ofthe reduction of the exposure time was more pronounced with the larger stages. The value ofthe LT95 ranged from 50.1 to 56.2 °C depending on the stage ofthe Colorado potato beetle. Implications for the development ofnew physical control methods are also discussed.

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Citation: Y. Pelletier 1998. DETERMINAT10N OF THE LETHAL HIGH TEMPERATURE FOR THE COLORADO POTATO BEETLE (COLEOPTERA: CHRYSOMELIDAE). Canadian Agricultural Engineering 40(3):185-189.
Volume: 40
Issue: 3
Pages -
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Date: 1998
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Type: Text.Article
Format: PDF
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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