Method for Rearing the Pear Psylla12

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Abstract
Psylla pyricola Foerster was readily cultured throughout the year on 1-year-old pear shoots cut from late August until January. The shoots were refrigerated for 6 weeks to break dormancy and then were placed in aerated tap water at 25°C and 16-h photoperiod to force the foliage. Shoots cut during the winter pruning season and refrigerated at 3 to 5°C remained viable for the 8- to 9-month period before new shoots become available. Pear psylla population densities on the shoots were readily adjusted by controlling the number of ovipositing females on the shoots.

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