Efficacy of garlic Allium sativum (L.) against pulse beetle Callosobruchus chinensis (L.) in chickpea seeds
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Date
2009
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Publisher
CCSHAU
Abstract
The garlic products viz, oil, powder and extracts (methanol, hexane,
chloroform and acetone) were tested for their insecticidal activities against adults
of Callosobruchus chinensis (L.) in chickpea seeds using contact, fumigant and
repellent methods. Garlic oil at 0.5% and 1.5%, garlic powder at 2 and 4%,
extracts at 2 and 3% were used to test the contact action and persistence of these
products. For contact action, observations were recorded after 1, 3, 5 and 7 days
of release of beetles at 45 days interval up to 6 months. Responses varied
according to products, doses and periods. Garlic oil 0.5 and 1.5% gave 100%
adult mortality after one day of release of the beetles, methanol extract 3% and
hexane extract 3% showed 100% adult mortality after 3 days of release whereas
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rest of the treatments exhibited 100 % adult mortality after 7 days of release of
beetles. After 45 days of treatments, only the garlic oil 1.5% given 100%
mortality after one day of release of beetles whereas in the remaining treatments
adults mortality was decreased with periods. The garlic oil 1.5% protected the
chickpea seeds from egg laying of pulse beetles up to six months whereas the
garlic oil 0.5 %, methanol extract 2 and 3% were effective up to 7 days to
prevent egg laying by pulse beetle thereafter, egg laying increased with periods.
In terms of persistence of garlic products, only the garlic oil 1.5% was
most effective to reduce the % seed damage, number of holes and number of
eggs up to six months while, the garlic oil 0.5% and methanol extract 3%
protected the seeds with tolerable limits (10% seed damage) up to two months,
rest of the treatments were less effective.
For fumigant action, filter paper impregnation method was used. Garlic oil
1ml/ cm2 gave 100% adult mortality within 24 h of exposure whereas methanol
extract 1ml/cm2 required 24 h to give 100% mortality while, remaining
treatments needed more than 72 h to give 100% mortality. In terms of egg laying,
only the garlic oil prevented egg laying. For repellent action, only the garlic oil
1.5% exhibited noticeable egg reduction whereas remaining treatments less
effective.
The garlic products [oil at 0.5% and 1.5%, extracts (methanol, hexane,
chloroform and acetone) at 2 and 3% powder at 2 and 4%] had no adverse effects
on standard germination, seed vigour index of chickpea seeds and organoleptic
characteristics (colour, aroma, appearance, texture, taste and overall
acceptability) of chickpea grains.
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Keywords
Garlic, Extraction, Sowing, Oils, Biological phenomena, Alcohols, Chickpeas, Eggs, Organic compounds, Grain legumes