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Root mealybugs: Keep them controlled in your coffee plantation Cochinillas de la raíz: Manténgalas controladas en su cafetal

How to Cite
Gil-Palacio, Z. (2020). Root mealybugs: Keep them controlled in your coffee plantation. Proceedings of Cenicafe´s Scientific Seminar, 71(1), e71113. https://doi.org/10.38141/10795/71113
PDF (Spanish) FLIP PPTX (Spanish) FLIP YouTube (Spanish)

Published: December 1, 2020

DOI
https://doi.org/10.38141/10795/71113
Dimensions
PlumX
Keywords
Daños

Coffea arabica

hongos basidiomicetos

insectos escama

manejo integrado

plaga

Danos

Coffea arabica

fungos basidiomicetos

insetos escama

manejo integrado

praga

Damage

Coffea arabica

basidiomycete fungi

scale insects

integrated management

pest

Numero
Vol. 71 (2020)
Sectión
Entomology
License terms (See)
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Zulma Gil-Palacio
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0001-7013-1231

Summary

Mealybugs also known as “palomillas or scale insects” are considered coffee pests in different countries that produce the grain. They can affect different parts of the plant depending on the habit of the insect; some are located in the aerial part and affect leaves and fruits, others are located in the roots and trunks. Some species that attack roots are associated with basidiomycete fungi and form knots that generate symptoms such as chlorosis and defoliation, which can lead to the death of the plant. An aggravating factor in this attack is that plants only show symptoms when the root system is already compromised. Some strategies that were validated in the field on farms have been established to manage root mealybugs within an IPM scheme in the departments of Antioquia, Quindío, Norte de Santander and Valle del Cauca. The objective of this seminar was to illustrate the generalities of the direct damage that mealybugs cause to coffee crops and the recommendations to consider in order to keep them controlled in coffee plantations and reduce their negative impacts on production.
Author biography (See)

Zulma Gil-Palacio, Centro Nacional de Investigaciones de Café

Investigador Científico II

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