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Abstract
The influence of reduced atmospheric pressure on the green peach aphid, Myzus persicae, in lettuce (Lactuca sativa L.) heads was determined. Exposing lettuce heads to a pressure of 2.66 kPa for 52 hr resulted n 100% aphid mortality, whereas the lettuce marketing quality was not affected. In view of the marked requirement for aphid-free lettuce heads, commercial use of the nonchemical reduced pressure method is suggested.
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