الفهرس 
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Abstract
Studies were carried out in Plant Protection Department, Faulty of Agriculture, Zagazig University during the period extended from 2017– 2019 years to study some biological aspects (developmental stages, longevity, reproduction and biological parameters) of the cotton mealybug, Phenacoccus solenopsis Tinsley on potato sprouts. The studies including the biology of the pest and investigate the biological parameters of the cotton mealybug, P. solenopsis at different photoperiods to evaluate the effects of photoperiods on the biology of the cotton mealybug and use this useful information in forecasting programs. Study the effects of different food sources on the longevity of the associated parasitoid, Aenasius arizonensis (Girault) to choose the best food source in mass production for the parasitoid. Study the effect of host density on the associated parasitoid, A. arizonensis efficacy and calculated the Parasitoid to Host Ratios mathematically (PHR) to use it in the good time of parasitoid release. Evaluate the effects of cold storage temperatures and storage durations of the associated parasitoid, A. arizonensis on the emergency percentages and on the adult longevities of the parasitoid because cold storage provides an opportunity to accumulate sufficient number of parasitoid for field release at proper weather conditions. The obtained results indicated that the suitable photoperiod for P. solenopsis nymphal duration, fecundity, generation and life cycle was 12 hrs. lighting followed by24 hrs. lighting which accelerate the biological parameters than 24 hrs. darkness. Bees honey, molasses and bees honey + royal jelly were the most food sources for mass rearing of the associated parasitoid, A. arizonensis. Mathematically, Parasitoid to Host Ratio (PHR50) for mated female was 21.55 individuals and (PHR25) equaled 35.92 individuals. the50% Emergence Percentage (EP50) was assessed after 9.14 days of storage female pupae at 5˚C and after 12.72 days of storage at 10˚C. The EP50 for male pupae was assessed after 9.20 days of storage at 5˚C and after 14.56 days of storage at 10˚C.