The present study aimed to investigate the effect of the interaction of five date cultivars (Khadhrawi, Matook, Khastawi, Barban, and Maktoum) with temperatures of 20, 25, 30, and 35 ± 1 °C on the life aspect of the date moth Ephestia cautella (Walker) at a relative humidity of 70 ± 5%. The results showed a significant increase in the larval stage period of the date moth reared on Matook and Maktoum varieties compared to Khadrawi, Khastawi, and Barban varieties, which was 39.28 and 45.25 days, respectively, at a temperature of 20±1°C, and 39.82 and 39.63 days, respectively, at a temperature of 25±1°C, and 45.57 and 22.54 days, at a temperature of 30±1°C, and 48.51 and 23.56 days, at a temperature of 35±1°C. Also there was a significant increase in the period of the insect’s pupal stage in the Matook and Maktoum varieties compared to the Khadrawi, Khastawi, and Barban varieties, as it was 13.53 and 18 days, respectively, at a temperature of 25±1°C and 13.08 and 13.70 days, at a temperature of 35±1°C. The results of the statistical analysis showed that there were no significant differences in the period of the pupal stage between the varieties at temperatures of 20 and 30 ± 1 °C. The results also showed a substantial decrease in the life span of the adult insect in the Maktoum and Barban varieties compared to the Khadrawi, Matook, and Khastawi varieties, where it was 13.75 and 9.15 days, respectively, at a temperature of 25 ± 1 °C, 9.01 and 5.62 days respectively at a temperature of 30 ± 1 °C, and 8.63 and 5.75 days respectively at a temperature of 35 ± 1 °C, while there were no significant differences in the life span of the adult insect in the Matook and Khastawi varieties.
The Effect of Some Temperature Interference on the Life of the Date Moth Ephestia cautella (Walker) (Pyralidae: Lepidoptera) Under labrotory Conditions
Published 2025 in IOP Conference Series: Earth and Environment
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- Publication year
2025
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IOP Conference Series: Earth and Environment
- Publication date
2025-04-01
- Fields of study
Agricultural and Food Sciences, Physics
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