A. Carpenter
New Zealand Institute for Crop and Food Research
21 Papers
84 Citations
A. Carpenter is an academic researcher from New Zealand Institute for Crop and Food Research. The author has contributed to research in topics: Nysius & Thrips. The author has an hindex of 6, co-authored 18 publications.
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Papers
Shortened egg reappearance periods of equine cyathostomins following ivermectin or moxidectin treatment: morphological and molecular investigation of efficacy and species composition.
Martin K. Nielsen,Ashley E. Steuer,Haley P. Anderson,Stefan Gavriliuc,A. Carpenter,Elizabeth Redman,John S. Gilleard,Craig R. Reinemeyer,Jocelyn Poissant +8 more
TL;DR: In this paper , a comprehensive investigation of current macrocyclic lactone efficacy patterns and provided important insight into potential mechanisms behind shortened egg reappearance periods was conducted, which suggested differential activity between moxidectin and ivermectin for several species, most notably Cyc. insigne and Cylicocyclus nassatus.
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Thermal requirements for the development and reproduction of Nysius huttoni White (Heteroptera: Lygaeidae).
TL;DR: Investigation of the effect of five consistent temperatures on the development, survival and reproduction of N. huttoni White found the developmental rate of different life stages increased linearly with the increase of temperatures from 15 to 30 degrees C.
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Controlled atmospheres for the post-harvest control of Myzus persicae (Sulzer) (Homoptera: Aphididae): effects of carbon dioxide concentration
TL;DR: To develop quarantine treatments for perishable commodities such as lettuce and asparagus from data such as those presented here requires further research, including optimising temperature and exposure time for both pest mortality and crop quality.
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Controlled Atmospheres for the Postharvest Disinfestation of Thrips obscuratus (Thysanoptera: Thripidae)
TL;DR: How mortality-response surfaces can be used to help develop integrated controlled-atmosphere programs that are both effective against the pest and sensitive to the physiological tolerance of the produce is discussed.
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