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http://dx.doi.org/10.11625/KJOA.2017.25.1.149

Effect of Cooking Oil and Yolk Mixture on Control of Bemisia tabaci on Fruit Vegetables  

Park, Jong-Ho (국립농업과학원 유기농업과)
Hong, Sung-Jun (국립농업과학원 유기농업과)
Han, Eun-Jung (국립농업과학원 유기농업과)
Shim, Chang-Ki (국립농업과학원 유기농업과)
Kim, Min-Jeong (국립농업과학원 유기농업과)
Kim, Yong-Ki (국립농업과학원 유기농업과)
Kim, Seok-Cheol (국립농업과학원 유기농업과)
Publication Information
Korean Journal of Organic Agriculture / v.25, no.1, 2017 , pp. 149-159 More about this Journal
Abstract
This study was conducted to develop an organic control method of tobacco whitefly (Bemisia tabaci) by using cooking oil and yolk mixture (COY). Mortality rate against B. tabaci nymph on paprika leaf was 94.5% by COY treatment and it was not significantly different from that by pyridaben treatment. Mortality rate against B. tabaci nymph on tomato leaf was 41.4% by COY treatment and it is lower than that by neem extract. But mortality rates of B. tabaci adult by COY and neem extract were no significant differences. Oviposition of B. tabaci were decrease respectively 75.8% and 52.7% by COY on paprika and tomato leaves. In paprika and tomato greenhouses, damaged by B. tabaci, COY was sprayed twice and resulted in respectively 100% and 38% control values.
Keywords
Bemisia tabaci; COY; paprika; pesiticidal activity; tomato;
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Times Cited By KSCI : 4  (Citation Analysis)
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