Botanical insecticide for controlling vegetable root-knot nematodes and preparation method of botanical insecticide

Abstract

The invention discloses a botanical insecticide for controlling vegetable root-knot nematodes. The botanical insecticide is prepared from raw materials in parts by weight as follows: 30-60 parts of castor beans, 20-50 parts of rhizoma cimicifugae, 20-50 parts of cortex meliae, 20-50 parts of common threewingnut roots, 40-70 parts of lantana camara, 40-70 parts of mikania micrantha and 10-30 partsof black nightshade herb. The botanical insecticide is a formula specially developed for the vegetable root-knot nematodes, is prepared from purely natural plant materials, is efficient, free of residues, low in production cost, economical, practical and environmentally friendly and cannot cause environmental pollution.

Description

technical field [0001] The invention belongs to the technical field of pesticides, and in particular relates to a botanical insecticide for preventing and controlling vegetable root-knot nematodes and a preparation method thereof. Background technique [0002] Root-knot nematodes are widely distributed all over the world, with a wide range of hosts, and the plants are severely damaged. After the disease occurs, the yield is generally reduced by about 10%, and the severe one is as high as more than 75%. At the same time, it can make fungi and bacteria easy to infect plants, which is one of the important reasons for inducing plant diseases. In recent years, with the increase of greenhouses, root-knot nematode disease has become more and more serious, which has brought serious losses to greenhouse vegetables, resulting in decreased vegetable quality, low yield, death and complete production. The control of root-knot nematodes has always been dominated by chemical agents. Due t...

AI Technical Summary

Problems solved by technology

In recent years, with the increase of greenhouses, root-knot nematode disease has become more and more serious, which has brought serious losses to greenhouse vegetables, resulting in decreased vegetable quality, low yield, death and extinction