Intercropping Kale with Culinary Herbs Alters Arthropod Diversity and Hinders Population Growth in Aphids

Abstract

<jats:p>The aim of this work was to evaluate arthropod diversity and levels of population growth in <jats:italic>Myzus persicae</jats:italic> (Sulzer) under kale (<jats:italic>Brassica oleracea</jats:italic> L. var. <jats:italic>acephala</jats:italic> DC) intercropped with green onion (<jats:italic>Allium fistulosum</jats:italic> L.), coriander (<jats:italic>Coriandrum sativum</jats:italic> L.), basil (<jats:italic>Ocimum basilicum</jats:italic> L.), and parsley [<jats:italic>Petroselinum crispum</jats:italic> (Mill.) Nym.]. The following characteristics were evaluated under both monocrop and intercrop systems: 1) arthropod diversity and abundance, 2) population growth rate in the <jats:italic>M. persicae</jats:italic> aphid, 3) average number of aphids per kale leaf, and 4) total fresh weight of produced kale. The experiment was carried out in Fortaleza, in the state of Ceará, Brazil, in a design of randomized blocks, with five treatments and five replications. The family Aphididae was the most abundant, represented by <jats:italic>M. persicae</jats:italic>. Thirty-nine spiders were the most abundant predators. The intercrop with basil gave the greatest diversity of arthropods. The aphid population showed slower growth under the intercrop systems with cilantro and with parsley. Fresh weight production in the kale was inversely proportional to the number of aphids on the plants. The results suggest that intercropping kale with culinary herbs is a promising strategy to reduce aphid populations and losses occasioned by them.</jats:p>