Mohamady, A., EL-Shrif, S., Girgis, N., Moustafa, O. (2009). INTERACTION OF TWO BOTANICAL COMPOUNDS WITH Bacillus thuringiensis KURSTAKI AGAINST Spodoptera littoralis. Journal of Plant Protection and Pathology, 34(5), 5289-5296. doi: 10.21608/jppp.2009.181736
Aziza H. Mohamady; Sherifa A. N. EL-Shrif; N. R. Girgis; Omayma K. Moustafa. "INTERACTION OF TWO BOTANICAL COMPOUNDS WITH Bacillus thuringiensis KURSTAKI AGAINST Spodoptera littoralis". Journal of Plant Protection and Pathology, 34, 5, 2009, 5289-5296. doi: 10.21608/jppp.2009.181736
Mohamady, A., EL-Shrif, S., Girgis, N., Moustafa, O. (2009). 'INTERACTION OF TWO BOTANICAL COMPOUNDS WITH Bacillus thuringiensis KURSTAKI AGAINST Spodoptera littoralis', Journal of Plant Protection and Pathology, 34(5), pp. 5289-5296. doi: 10.21608/jppp.2009.181736
Mohamady, A., EL-Shrif, S., Girgis, N., Moustafa, O. INTERACTION OF TWO BOTANICAL COMPOUNDS WITH Bacillus thuringiensis KURSTAKI AGAINST Spodoptera littoralis. Journal of Plant Protection and Pathology, 2009; 34(5): 5289-5296. doi: 10.21608/jppp.2009.181736
INTERACTION OF TWO BOTANICAL COMPOUNDS WITH Bacillus thuringiensis KURSTAKI AGAINST Spodoptera littoralis
Central Agric. Pesticides Laboratory, Agric. Res. Center, Dokki, Giza, Egypt
Abstract
The toxicity of B.t. (Dipel 2X 6.4% and Protecto 9.4%) alone and combinations of B.t and garlic and hot pepper soaks in water and mineral oil (Alphaz.) was examined on the first instar larvae (neonate) of Spodoptera littoralis (Boisd). Pepper and garlic soaks in water or in oil increased the efficiency of Dipel 2x and protecto against the neonates of the cotton leaf worm. The toxicity of Dipel 2x was increased by 2.82, 14.55, 8.41 and 13.61 folds when it used in mixture with pepper soak in water, pepper soak in oil, garlic soak in water and garlic soak in oil respectively .
The results also indicate that the addition of garlic or hot pepper soaks in water or oil to protecto gave the highest values of relative toxicity, whereas 5.15, 9.44, 6.39 and 14.06 folds also obtained with the same mixtures, respectively.
On the other hand, twenty–two compounds were indentified in the water extract of hot pepper. The dominant compound was 4H–pyran-4-one, 2-3 dihydro -3,5-dihydroxy 6-methyl which appeared at Rt 7.61 min with 29.64% area. While twenty-one compounds were detected and identified in water garlic extract. 2- Furan carboxaldehyde, 5 hydroxy methyl was the dominant compound represented 66.31% of the total area of this extract .
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