EVALUATION OF ORGANICS AND INOIGENOUS PRODUCTS FOR THE MANAGEMENT OF HelwoverpaamilBera{M\im) IN CHILLI
| dc.contributor.advisor | K. BASAVANA, GOUDA | |
| dc.contributor.author | RAVIKUMAR | |
| dc.date.accessioned | 2019-04-06T04:01:14Z | |
| dc.date.available | 2019-04-06T04:01:14Z | |
| dc.date.issued | 2005-07-04 | |
| dc.description.abstract | A field trail was carried out using chilli var. Byadagi Dyavanoor during kharif season of 2002-03 at Main Agricultural Research Station, University of Agricultural Sciences, Dharwad to evaluate the organic amendments and indigenous products for the management of H. armigera. Studies on the effect of organic amendments on H. armigera revealed that among the different organic amendments, soil application of neem cake @ 1 t/ha was very effective in recording lowest eggs (0.69), larval population (0.62) and lowest fruit damage (6.5%) being on par with vermicompost @ 2 t/ha. Next best treatments were neem cake @ 0.5 t/ha + 50 per cent RDF, vermicompost @ 1 t/ha + 50 per cent RDF and RDF. Neem cake @ 1 t/ha recorded highest green chilli yield of 83.47 q/ha being on par with RDF (79.00 q/ha) and RPP (89.33 q/ha). These were followed by vermicompost @ 2 t/ha + 50 per cent RDF (76.00 q/ha) and neem cake @ 0.5 t/ha + 50% RDF (72.00 q/ha). Highest B;C ratio of 3.88 was noticed in neem cake @ 1 t/ha from among the organic amendments evaluated | en_US |
| dc.identifier.other | Th-7815 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810100610 | |
| dc.language.iso | en | en_US |
| dc.pages | 130 | en_US |
| dc.publisher | University of Agricultural Sciences GKVK, Banglore | en_US |
| dc.sub | Agricultural Entomology | en_US |
| dc.subject | null | en_US |
| dc.theme | EVALUATION OF ORGANICS AND INOIGENOUS PRODUCTS FOR THE MANAGEMENT OF HelwoverpaamilBera{M\im) IN CHILLI | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | EVALUATION OF ORGANICS AND INOIGENOUS PRODUCTS FOR THE MANAGEMENT OF HelwoverpaamilBera{M\im) IN CHILLI | en_US |
| dc.type | Thesis | en_US |