UTILIZATION OF SILKWORM (Bombyx mori L.) PUPAL RESIDUE FOR BIOCONTROL AND VALUE ADDITION
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Date
2018-08-30
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University of Agricultural Sciences, Bengaluru
Abstract
The present study was undertaken to utilize silkworm pupae disposed by silk
reeling units viz., Vijayapura, Sidlaghatta and Chintamani of Chikkaballapur district of
Karnataka. Designed special equipment for extraction of silkworm pupal residue biosoft
descent (SPRBD) from silkworm pupal residue collected from reeling units. Significantly
higher quantity of 3.10 Kg (52 %) SPRBD was extracted at 18 tonnes pressure. Invitro
evaluation of SPRBD exhibited that at 40 %, significantly highest inhibition of 100 %
mycelial growth was documented for Alternaria solani followed by 90.00 % (Fusarium
oxysporium). Evaluation of SPRBD against Alternaria solani under glass house
conditions proved minimum disease severity at 45, 60, 75 and 90 days (6.70, 14.33, 28.93
and 43.10 %) in the tomato plants treated with SPRBD @ 10 % before and after
incidence of disease (T6: SPRBD @ 10% spray before and after inoculation with
Alternaria solani). The SPRBD as nutrient source on tomato yielded highest plant height
(96.20 cm), number of branches per plant (28.67), number of flowers per plant (87.67),
stem girth (2.17cm) recorded on 90 days after planting, respectively in T4 (SPRBD @ 4
% + T8- Recommended dose of fertilizer + FYM/ha/year). Significantly highest Shoot
weight (173.10 g), root weight (10.17 g) and total biomass per plant (37.23 g) was
yielded at harvest stage. The yield parameters like total number of fruits (50.17), fruit
weight (50.50 g) and fruit yield per plant (4.27 kg) was exhibited highest in T4 (SPRBD
@ 4 % + T8). The silkworm pupal Dark Chocolate (SPDC), silkworm Pupal White
Chocolate (SPWC) and silkworm pupal tamarind ball (SPTB) with 5 per cent SPRP
incorporated and for masala cookies 7 per cent was found to be best accepted with scores
for appearance (8.0, 7.4,7.5 and 7.8), colour (8.1, 7.6, 7.6 and 7.6), texture (8.1, 7.4, 7.8
and8.0), aroma (8.0,7.4 ,7.8 and 7.4), taste (8.2,7.5 ,7.0 and7.6) and overall acceptability
(8.2,7.4,7.7 and7.6).
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