Compound preparation for control of root knot nematode and preparation method thereof
A compound preparation, a technology for root-knot nematodes, applied in the directions of nematicides, botanical equipment and methods, biocides, etc., to achieve the effects of reducing costs, avoiding the use of pesticides, and delaying drug resistance
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Embodiment 1
[0025] A compound preparation X1 for preventing and treating root-knot nematodes, mainly comprising:
[0026] Ver. The number of spores of Verticillium chlamydoides is 1.0×10 8 , the number of spores of Bacillus subtilis is 1.0×10 8 , the number of spores of Bacillus pumilus liquid is 1.0×10 8 each, abamectin 0.03g.
[0027] Wherein, every milliliter of X1 contains 0.12 parts by weight of polyoxyethylene ether, 0.31 parts by weight of casein, 0.05 parts by weight of sodium polyvinyl alcohol acrylate and 0.01 parts by weight of polyethyl acetate.
[0028] Such as figure 1 Shown, the preparation method of this composite preparation X1 may further comprise the steps:
[0029] (1) Raw material preparation
[0030] Preparation of Verticillium chlamydobacteria:
[0031] After activating the Verticillium chlamydobacterium bacterial classification, insert in shake flask culture, and wherein the pH value of shake flask culture medium is 6.8, comprises: 0.5 weight portion of peel...
Embodiment 2
[0039] A compound preparation X2 for controlling root-knot nematodes, mainly comprising:
[0040] Ver. The number of spores of mycobacteria is 1.0×10 9 , the number of spores of Bacillus subtilis is 1.0×109 The number of spores of Bacillus pumilus is 1.0×10 9 each, abamectin 0.04g.
[0041] Wherein, every milliliter of X2 contains 0.78 parts by weight of polyoxyethylene ether, 0.92 parts by weight of casein, 0.87 parts by weight of sodium polyvinyl alcohol acrylate and 0.65 parts by weight of gelatin.
[0042] The preparation method of this composite preparation X2 comprises:
[0043] (1) Raw material preparation
[0044] Preparation of Verticillium chlamydobacteria:
[0045] After activating the Verticillium chlamydobacterium bacterial classification, insert in shake flask culture, and wherein the pH value of shake flask culture medium is 6.6, comprises: 0.3 weight portion of peeled potato, 0.03 weight portion of glucose, 0.05 weight portion of agar , 200 parts by weigh...
Embodiment 3
[0053] A compound preparation X3 for controlling root-knot nematodes, mainly comprising:
[0054] Verticillium chlamydoides bacteria liquid, Bacillus subtilis bacteria liquid, Bacillus pumilus bacteria liquid, abamectin, sodium lauryl sulfate, casein, sodium polymethacrylate and polyvinyl alcohol, of which each milliliter of compound preparation The number of spores of Verticillium chlamydoides is 1.0×10 8 , the number of spores of Bacillus subtilis is 1.0×10 9 The number of spores of Bacillus pumilus is 1.0×10 9 each, abamectin 0.05g.
[0055] Wherein, every milliliter of X3 contains 0.56 parts by weight of sodium lauryl sulfate, 0.60 parts by weight of casein, 0.32 parts by weight of sodium polymethacrylate and 0.32 parts by weight of polyvinyl alcohol.
[0056] The preparation method of this compound preparation X3 comprises:
[0057] (1) Raw material preparation
[0058] Verticillium chlamydobacterium:
[0059] After activating the Verticillium chlamydobacterium bact...
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