Effect of organic acids, including acid acetic, formic acid, and citric acid to control of Callosobruchus maculatus F. in laboratory condition
Paper ID : 1151-3IICE (R1)
Authors:
Mahsa Abdollahzadeh Bavani *1, Shahram Aramideh2, Shima Hosseinzadeh3, Abbas Hosseinzadeh4, Farnaz Shafaii5
1Department of entomology, faculty of plant protection, urmia university of iran
2. Assistant Professor of Plant Protection Department, Agriculture Faculty, Urmia University, Iran
3MS Student of Plant Protection Department, Agriculture Faculty, Urmia University, Iran.
4Assistant Professor, Department of Plant Protection, Mahabad Branch, Islamic Azad University, Mahabad, Iran
5Phd Student of Plant Protection Department, Agriculture Faculty, Urmia University, Iran.
Abstract:
Beans are one of the sources of low-fat protein for humans. Cowpea weevil, Callosobruchus maculatus F. (Col.; Chrysomelidae) are one of the major pests of beans crop. The use of chemical compounds such as methyl bromide and phosphine due to the residual and environmental impacts not recommended by the researcher to control of this pest. Therefore, the use of low-risk compounds such as plant compounds and organic acids has been considered. In this study, the effect of acetic acid, formic acid and citric acid to control of C. maculatus in laboratory condition by fumigant toxicity were evaluated. The experiment was conducted at a temperature of 25 ± 2 °C and a relative humidity of 50 ± 5% and 6:18 L:D. The LC50 was calculated after 24 and 48 hours for acetic acid, formic acid and citric acid (3.409, 4.878 and 3.80) and (3.013, 3.653 and 3.256) μl/cm3, respectively. The result showed that acetic acid was more effective than other organic acid to control of C. maculatus F. Also the combined effects of acetic acid+ citric acid with an average of 80% mortality have high potential for control this pest and can be used as a low risk insecticide in integrated pest management.
Keywords:
Organic acid, Callosobruchus maculatus F., toxicity
Status : Paper Accepted (Poster Presentation)