ECOLOGICAL AND BIOLOGICAL STUDIES ON SOME IMPORTANT PESTS OF STORED MEDICAL, AROMATIC PLANTS AND DRIED FOOD STUFF AND ITS PEST CONTROL

Abstract

An investigation was carried out at the laboratory of Acarology , Economic Entomology Department, Faculty of Agriculture at Kafr El-Sheikh, Tanta University from 1998 to 2000. that lasted for two complete years beginning in January 1998 and ending by December 1999 was carried out at the laboratory of Acarology, Economic Entomology Department Faculty of Agriculture at Kafr El-Shcikh, Tanta University.

To carry on the present work a list of stored products that arc used by human • was selected from the general markets and/or super markets and were brought directly to the laboratory. The selected materials were carefully chosen to cover a broad portion of man's life necessities and can be put under six categories. The first category dealt with two kinds of spices always used in Egyptian kitchen and they were Anise (Pimpinella anisum, L.) and cumin (Cuminum cyminum L.). The second one could be put under aromatic and medical plants, and the chosen materials were: ,M) fenugreek (Trigonella foenum graecum L.), liquarice (Glycyrrhiza glabra L.), wormseed (Artemisia cina, L.) and rosella. (Hibiscus sabdariffa L.). The third list were two of the more most popular dried vegetables used by consumers all around the year, and they were dried Jew's mallow (Corchorous olitorius L.) and dried okra (Hibiscus esculuntus). The fourth tested list were some of the most beloved dried fruits. They were peanut (Arachis hypogaea, L.), figs (Ficus carica L.) and date palm fruits (Phoenix dactylifera L.). The fifth category was one of the cosmopolitan cheese used allover the country and is always used with breakfast and sandwitches for kids and adults in general, and that was the romi cheese (Romano cheese). The sixth chosen material was garlic (Allium sativum L.) which is always added to most Egyptian hot cooked vegetables.