Method for green prevention and control of vegetable red spider

A technology for red spiders and vegetables, applied in the fields of botanical equipment and methods, preservation of human or animal bodies, animal repellents, etc., can solve the problems of difficult control and reduced field control effects, prevent reproduction, and improve control efficiency. , good quick effect

Inactive Publication Date: 2017-04-19
张文付
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Problems solved by technology

[0002] Spider mite is the main pest mite that harms vegetable crops. With global warming and the continuous expansion of protected cultivation areas, especially the cultivation of greenhouse vegetables, it has been given a more suitable breeding environment. High temperature can increase its occurrence base and cause The number of generations increases, and the greenhouse planting becomes a place for a large number of red spiders to overwinter and reproduce in winter. In greenhou

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  • Method for green prevention and control of vegetable red spider

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Embodiment Construction

[0016] A kind of method of green control vegetable spider mite, comprises the following steps:

[0017] ① Preparation of medicaments: medicament A is made of the following ingredients in parts by weight: water 100, tobacco leaves 10, mimosa 1, brown sugar 2, medicament B is made of the following ingredients in parts by weight: water 80, camellia seeds 8, mimosa 1 , white sugar 2;

[0018] ②Spray agent A in the morning and spray agent B in the evening, spray 3 times in a row with an interval of 8 days between each time.

[0019] Further, the preparation method of the agent A is as follows: soak the tobacco leaves in a sodium hypochlorite solution with a mass concentration of 3.12% for 2-3 hours, then clean the surface with clean water, and then soak the tobacco leaves in water at a temperature of 42 After soaking at -45°C for one week, use ultrasonic wave with a frequency of 12kHz for 40s, continue soaking for a week, add brown sugar boiled at 150-160°C for 10 minutes, stir ev...

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Abstract

The invention discloses a method for green prevention and control of vegetable red spider. The method comprises: (1) preparing agents, wherein the agent A is prepared from the following components by weight: 100 parts of water, 10 parts of tobacco leaf, 1 part of mimosa pudica linn, and 2 parts of brown sugar, and the agent b is prepared from the following components by weight: 80 parts of water, 8 parts of camellia seed, 1 part of mimosa pudica linn, and 2 parts of white sugar; and (2) spraying the agent A at morning and spraying the agent B at dusk, wherein the spraying is continuously performed three times at 8 days interval. According to the present invention, the red spider prevention and control rate of the method can achieve more than 98%, and the method has characteristics of good rapid-effect, long duration, low use cost, no toxicity, and no pollution.

Description

technical field [0001] The invention relates to the field of pest control, in particular to a green method for controlling vegetable red spiders. Background technique [0002] Spider mite is the main pest mite that harms vegetable crops. With global warming and the continuous expansion of protected cultivation areas, especially the cultivation of greenhouse vegetables, it has been given a more suitable breeding environment. High temperature can increase its occurrence base and cause The number of generations increases, and the greenhouse planting becomes a place for a large number of red spiders to overwinter and reproduce in winter. In greenhouse vegetable planting, its natural enemies are often isolated, and the loss of control makes the red spider reproduce more rapidly. Overlapping, multiple control efforts are required in production to be effective. The long-term use of chemical pesticides in large quantities has led to resistance to certain chemical pesticides, and the...

Claims

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Application Information

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IPC IPC(8): A01N65/20A01N65/38A01P7/02
CPCA01N65/00A01N65/20A01N65/385A01N2300/00
Inventor 张文付
Owner 张文付
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