Vegetable insecticide and preparation method thereof

Abstract

The invention discloses a vegetable insecticide and a preparation method thereof and relates to the technical field of insecticides. The vegetable insecticide is prepared from 80-90 parts of attapulgite, 55-75 parts of sepiolite powder, 55-65 parts of natural plant extracts, 45-50 parts of kieselguhr, 15-30 parts of bacillus thuringiensis, 10-20 parts of veratrine, 10-15 parts of additive and 250-300 parts of water. The vegetable insecticide is good in insecticidal efficacy and long in action time, the raw materials are easy to obtain, and the vegetable insecticide is safe, environmentally friendly and harmless to the human body.

Description

technical field [0001] The invention relates to the technical field of pesticides, in particular to a vegetable pesticide and a preparation method thereof. Background technique [0002] Vegetables are one of the essential foods in people's daily diet. Vegetables can provide a variety of vitamins and minerals necessary for the human body. Vegetables are one of the essential foods in people's daily diet. Vegetables can provide a variety of vitamins and minerals necessary for the human body. According to the statistics of the International Food and Agriculture Organization in 1990, 90% of the vitamin C and 60% of the vitamin A needed by the human body come from vegetables. In addition, there are a variety of phytochemicals in vegetables, which are recognized as effective components for health, such as carotenoids, dipropylene compounds, methyl sulfide compounds, etc. At present, many substances in fruits and vegetables that can effectively prevent chronic and degenerative d...

AI Technical Summary

Problems solved by technology

However, vegetables are extremely vulnerable to insect damage during the growth process, mainly including aphids, snails and other vegetable insects. If vegetable insects are not prevented and killed in time, the yield and quality of vegetables will be seriously affected.

[0003] At present, when people control vegetable insects, they generally use high-concentration pesticide spraying to kill them. Although the control effect is very good, the residual pesticide components in vegetables are too high, which will cause harm to the human body and make people susceptible to various diseases. Various diseases can easily lead to a decline in the immunity of various functions of the human body. Long-term consumption of vegetables with high pesticide residues is more likely to cause various diseases.