Green preparation for preventing and treating scale insects

Abstract

The invention belongs to the technical field of scale insect green control, and particularly relates to a green preparation for scale insect control, the green preparation comprises the following raw materials by mass: 35-55 parts of a chitosan solution, 30-40 parts of a castor extract, 5-15 parts of a garlic extract, 6-12 parts of ethanol, and 1-3 parts of VC; the green preparation for preventing and treating scale insects, provided by the invention, can effectively prevent and treat plant scale insects through multiple mechanisms of physical suffocation, mouthpart passivation and biological bacteriostasis, and has high efficiency, safety and environmental friendliness.

Description

Technical Field

[0001] The invention belongs to the technical field of green control of scale insects, and particularly relates to a green preparation for controlling scale insects. Background Art

[0002] Scale insects are Hemiptera pests, with over 7,500 known species. They are the most common pests on forests and fruit trees, often congregating on branches, leaves, and fruit, feeding on plant sap. In severe cases, they can cause branches to wilt or the entire plant to die. Furthermore, their secretions can induce sooty mold disease, which is extremely harmful. Currently, the main method for controlling scale insects is spraying pesticides, but most scale insects secrete thick, abundant wax. Large amounts of contact-active insecticides cannot penetrate the wax shells and are less effective. The long-term and extensive use of traditional chemical pesticides has led to scale insect resistance, further reducing their effectiveness. Traditional chemical pesticides also pose safety and environmental risks. Therefore, there is an urgent need to develop a green formulation that can effectively control scale insects while being safe and environmentally friendly. Summary of the Invention

[0003] The purpose of the present invention is to provide a green preparation for preventing and controlling scale insects, which solves the problems existing in the prior art.

[0004] The present invention adopts a technical solution to achieve its purpose: a green preparation for preventing and controlling scale insects, comprising the following raw materials in parts by mass: 35-55 parts of chitosan solution, 30-40 parts of castor extract, 5-15 parts of garlic extract, 6-12 parts of ethanol, and 1-3 parts of VC.

[0005] Furthermore, the preparation process of the chitosan solution includes: heating deionized water to 40° C., adding citric acid and stirring to dissolve, and then adding chitosan and stirring until completely dissolved to prepare the chitosan solution.

[0006] Furthermore, the mass ratio of chitosan to citric acid is 2.7:1.

[0007] Furthermore, the preparation process of the green preparation for controlling scale insects includes: mixing the castor extract, garlic extract, ethanol, and chitosan solution, stirring and mixing at a constant temperature of 40°C, and controlling the stirring time within the range of 3-4 hours to obtain the green preparation for controlling scale insects.

[0008] Furthermore, the preparation process of the castor extract comprises:

[0009] (1) crushing castor seeds to obtain castor seed crushed particles;

[0010] (2) adding the castor bean granules to 95% by volume ethanol, performing an extraction operation, and filtering out the castor bean granules to obtain a castor bean extract;

[0011] (3) The castor bean extract is subjected to reduced pressure distillation to remove ethanol, thereby obtaining the castor bean extract.

[0012] Furthermore, the particle size of the castor bean pulverized particles is controlled so as to be able to pass through a 40-mesh sieve.

[0013] Furthermore, the mass ratio of the castor bean crushed particles to 95% by volume ethanol is 1:4.

[0014] Furthermore, the temperature of the reduced pressure distillation process is controlled within 50°C.

[0015] Furthermore, the preparation process of the garlic extract comprises:

[0016] (1) slicing or crushing garlic to obtain garlic extraction raw material;

[0017] (2) mixing the garlic extraction raw material with distilled water, adding the mixture to a distillation reactor, and introducing water vapor into the distillation reactor through a conduit for heating and distillation to obtain garlic extraction steam;

[0018] (3) passing the garlic extraction steam into a straight condenser tube for condensation, and collecting the condensed liquid to obtain a garlic extraction condensate;

[0019] (4) allowing the garlic extract condensate to stand until complete stratification, removing the lower layer of liquid and retaining the upper layer of liquid to obtain a crude garlic extract;

[0020] (5) adding anhydrous sodium sulfate to the crude garlic extract, stirring and then standing for 15 minutes, filtering to remove the sodium sulfate after absorbing water, and obtaining the garlic extract.

[0021] Furthermore, the mass ratio of the garlic extraction raw material to distilled water is controlled between 1:3 and 1:4.

[0022] The beneficial effects of the present invention are as follows: (1) the green preparation for controlling scale insects of the present invention has multiple action mechanisms of "physical asphyxiation + mouthpart passivation + biological antibacterial". The chitosan contained in the preparation can make the preparation film-forming, and can form a dense biofilm on the surface of the scale insect, blocking the stomata, making it unable to breathe and suffocating to death; the cations of chitosan are adsorbed on the mouthparts (anionic surface) of the scale insect through the action of charge, destroying its structural integrity, inhibiting feeding behavior, and causing the scale insect to starve to death; the castor extract is rich in ricinoleic acid, which can destroy the permeability of the scale insect cell membrane, and the fatty acid derivatives of the castor extract can also synergize with the sulfide of the garlic extract to enhance the inhibition of the enzyme system in the scale insect; multiple action mechanisms synergistically achieve effective control of plant scale insects.

[0023] (2) The raw materials used in the present invention are all natural biological components, have no teratogenic or carcinogenic risks, are biodegradable, will not cause secondary pollution, have no heavy metal or organic solvent residues, and do not pollute the soil or water bodies, thus meeting the requirements of food safety and ecological protection. DETAILED DESCRIPTION

[0024] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts should fall within the scope of protection of the present invention.

[0025] Preparation Example of Castor Extract

[0026] (1) Dry, mold-free castor seeds were selected, impurities were removed, and the seeds were crushed in a grinder until they could all pass through a 40-mesh sieve (particle size of about 0.425 mm);

[0027] (2) adding castor bean granules to 95% by volume ethanol in a mass ratio of 1:4, stirring and extracting at a stirring speed of 200 r / min and a temperature of 25±2° C. for 2 hours, filtering out the castor bean granules, and obtaining a dark brown liquid, which is the castor bean extract;

[0028] (3) The castor bean extract was transferred to a vacuum distillation apparatus and distilled under vacuum conditions of -0.06 MPa and a temperature of ≤50°C. After the ethanol was recovered, the remaining viscous liquid was the castor bean extract (containing active ingredients such as ricinoleic acid), which was stored in a dark environment at 4°C for later use.

[0029] Preparation Example of Garlic Extract

[0030] (1) Select fresh garlic (bulb is full, mildew-free, and germinated), clean the surface sediment and impurities, drain and peel the skin, weigh and cut into 2-3 mm thick garlic slices (or directly put into a tissue crusher to make garlic paste, with the particle size controlled within 1 mm), and prepare garlic extraction raw material;

[0031] (2) After the garlic extract raw material is mixed with distilled water (the mass ratio of the garlic extract raw material to distilled water is controlled between 1:3-1:4), the mixture is added to a distillation reactor, water is first added to the reactor of the steam generator to 2 / 3 of the volume, and the mixture is heated to boiling. After the water vapor is stably generated, the mixture is passed through a conduit into the distillation reactor for heating and distillation. The distillation temperature is controlled between 95-100° C., and the distillation time is controlled between 40-50 minutes. The steam generated during the distillation is the garlic extract steam;

[0032] (3) passing the garlic extraction steam into a straight condenser for condensation, wherein the straight condenser is cooled by circulating water (water temperature ≤ 25° C.), and collecting the condensed liquid to obtain the garlic extraction condensate;

[0033] (4) The collected garlic extract condensate forms a layered system of an upper light yellow oily liquid and a lower aqueous liquid. After standing at room temperature for 30 minutes to complete the stratification, it is transferred to a liquid separator, the lower aqueous liquid is released, and the upper light yellow oily liquid is obtained to obtain a crude garlic extract;

[0034] (5) Add anhydrous sodium sulfate to the crude garlic extract (0.5 g of anhydrous sodium sulfate per 10 mL of crude garlic extract), stir, and let stand for 15 minutes. Filter to remove the sodium sulfate that has absorbed water to obtain a garlic extract.

[0035] Chitosan solution preparation example

[0036] Heat 25 parts of deionized water by mass to 40° C. and keep the temperature constant. Add 5 parts of citric acid and stir to dissolve. Then slowly add 13.5 parts of chitosan (chitosan with a deamidation degree of ≥90% is used in this preparation example) and stir until completely dissolved to prepare a chitosan solution.

[0037] Example 1

[0038] 43.5 parts of chitosan solution, 35 parts of castor extract, 10 parts of garlic extract, and 10 parts of ethanol were added to a stainless steel container in sequence, stirred and mixed at a constant temperature of 40°C for 3-4 hours to form a uniform subsuspension emulsion, and 1.5 parts of VC was added and stirred to dissolve to obtain Example 1 of the green preparation for controlling scale insects; the prepared green preparation can be stored in a vacuum package.

[0039] Example 2

[0040] 35 parts of chitosan solution, 30 parts of castor extract, 5 parts of garlic extract and 6 parts of ethanol were added to a stainless steel container in sequence, and stirred at a constant temperature of 40°C for 3-4 hours to form a uniform subsuspension emulsion. 1 part of VC was added and stirred to dissolve, thereby obtaining Example 2 of the green formulation for controlling scale insects.

[0041] Example 3

[0042] 55 parts of chitosan solution, 40 parts of castor extract, 15 parts of garlic extract and 12 parts of ethanol were added to a stainless steel container in sequence, and stirred at a constant temperature of 40°C for 3-4 hours to form a uniform subsuspension emulsion. 3 parts of VC was added and stirred to dissolve, thereby obtaining Example 3 of the green formulation for controlling scale insects.

[0043] Example 4

[0044] 50 parts of chitosan solution, 32 parts of castor extract, 12 parts of garlic extract and 8 parts of ethanol were added to a stainless steel container in sequence, and stirred at a constant temperature of 40°C for 3-4 hours to form a uniform subsuspension emulsion. 2 parts of VC was added and stirred to dissolve, thereby obtaining Example 4 of the green formulation for controlling scale insects.

[0045] Comparative Example

[0046] Comparative Example 1

[0047] The difference from Example 1 is that an equal amount of water is used instead of the chitosan solution.

[0048] Comparative Example 2

[0049] The difference from Example 1 is that an equal amount of water is used to replace the castor-oil plant extract.

[0050] Comparative Example 3

[0051] The difference from Example 1 is that an equal amount of water is used instead of the garlic extract.

[0052] Efficacy trials

[0053] The efficacy test was conducted at a mango plantation partnered with the company. One-year-old mango saplings were used. Before spraying, each plant was inoculated with 100 mango scale insect larvae. Two days after inoculation, the saplings were sprayed with the pesticide (the control group was sprayed with water). The spraying wetted both the front and back of the leaves. Ten mango saplings were treated in each group (average values ​​were taken). On the first and seventh days after spraying, the number of live insects on the leaves was counted, and the population reduction and control efficacy were calculated. The control group was sprayed with water at the same frequency. The experimental groups were physically isolated.

[0054] Calculation formula:

[0055] Insect population reduction rate (%) = (number of live insects in the experimental group before treatment - number of live insects in the experimental group after treatment) / number of live insects in the experimental group before treatment * 100

[0056] Control effect (%) = (insecticidal population reduction rate of experimental group ±insecticidal population reduction rate of control group) / (100 ±insecticidal population reduction rate of control group)*100

[0057] See Table 1 for statistical data

[0058]

[0059]

[0060] The data from the above efficacy tests indicate that the green formulations of Examples 1-4 of the present invention have excellent killing and control effects on scale insects.

[0061] Finally, it should be noted that the above-described embodiments are only specific implementation methods of the present invention, which are used to illustrate the technical solutions of the present invention rather than to limit them. The protection scope of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the above-mentioned embodiments, ordinary technicians in this field should understand that any technician familiar with this technical field can still modify the technical solutions recorded in the above-mentioned embodiments within the technical scope disclosed by the present invention, or make equivalent replacements for some of the technical features therein. These modifications, changes or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention, and should all be covered by the protection scope of the present invention.

Claims

1. A green preparation for controlling scale insects, characterized in that: The method comprises the following raw materials in parts by weight: 35-55 parts of chitosan solution, 30-40 parts of castor extract, 5-15 parts of garlic extract, 6-12 parts of ethanol and 1-3 parts of VC.

2. The green preparation for controlling scale insects according to claim 1, characterized in that The preparation process of the chitosan solution comprises: heating deionized water to 40° C., adding citric acid and stirring to dissolve, and then adding chitosan and stirring until completely dissolved, thereby preparing the chitosan solution.

3. The green preparation for controlling scale insects according to claim 2, characterized in that, The mass ratio of the chitosan to citric acid is 2.7:

1.

4. The green preparation for controlling scale insects according to claim 3, characterized in that The preparation process of the green preparation for controlling scale insects includes: mixing the castor extract, garlic extract, ethanol and chitosan solution, stirring and mixing at a constant temperature of 40° C., and controlling the stirring time within the range of 3-4 hours to prepare the green preparation for controlling scale insects.

5. The green preparation for controlling scale insects according to claim 1, characterized in that The preparation process of the castor-oil plant extract comprises: (1) crushing castor seeds to obtain castor seed crushed particles; (2) adding the castor bean granules to 95% by volume ethanol, performing an extraction operation, and filtering out the castor bean granules to obtain a castor bean extract; (3) The castor bean extract is subjected to reduced pressure distillation to remove ethanol, thereby obtaining the castor bean extract.

6. The green preparation for controlling scale insects according to claim 5, characterized in that: The particle size of the castor seed pulverized particles is controlled so that all of the particles can pass through a 40-mesh sieve.

7. The green preparation for controlling scale insects according to claim 5, characterized in that: The mass ratio of the castor bean crushed particles to 95% by volume ethanol is 1:

4.

8. The green preparation for controlling scale insects according to claim 5, characterized in that: The temperature of the reduced pressure distillation process is controlled within 50°C.

9. The green preparation for controlling scale insects according to claim 1, characterized in that: The preparation process of the garlic extract comprises: (1) slicing or crushing garlic to obtain garlic extraction raw material; (2) mixing the garlic extraction raw material with distilled water, adding the mixture to a distillation reactor, and introducing water vapor into the distillation reactor through a conduit for heating and distillation to obtain garlic extraction steam; (3) passing the garlic extraction steam into a straight condenser tube for condensation, and collecting the condensed liquid to obtain a garlic extraction condensate; (4) allowing the garlic extract condensate to stand until complete stratification, removing the lower layer of liquid and retaining the upper layer of liquid to obtain a crude garlic extract; (5) adding anhydrous sodium sulfate to the crude garlic extract, stirring and then standing for 15 minutes, filtering to remove the sodium sulfate after absorbing water, and obtaining the garlic extract.

10. The green preparation for controlling scale insects according to claim 9, characterized in that: The mass ratio of the garlic extraction raw material to distilled water is controlled between 1:3 and 1:4.

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