Bhavya M L, Obulaxmi S, Devi Sumithra S
Food Protectants and Infestation Control Department, CSIR-Central Food Technological Research Institute, Mysuru, 570 020 India.
J Food Sci Technol. 2021 Apr;58(4):1611-1616. doi: 10.1007/s13197-020-04871-y. Epub 2020 Nov 3.
In the present investigation, essential oil (EO) of and its principal constituent (eugenol) was evaluated for its toxicity and mode of action against . Furthermore, fumigant toxicity and germination studies on the application of EO and eugenol against on different pulses was also studied. Fumigant activity studies revealed that EO toxicity was significantly ( < 0.05) influenced by concentration and exposure time. In fumigant toxicity assay without food, EO and eugenol showed LC value of 278.6 and 256.5 µL/L air, respectively, at one hour exposure. Further, EO displayed fumigant toxicity via inhibiting acetylcholinesterase activity. Pulses treated with EO showed 70% of mortality at 250 µL/L air concentration after 24 h. Furthermore, these treatments didn't affect the seed viability of the pulses tested. Hence, the application of EO has potential scope as a botanical insecticide.
在本研究中，对[植物名称]的精油（EO）及其主要成分（丁香酚）针对[害虫名称]的毒性和作用方式进行了评估。此外，还研究了[植物名称]精油和丁香酚对不同豆类上[害虫名称]的熏蒸毒性及发芽情况。熏蒸活性研究表明，精油毒性受浓度和暴露时间的显著影响（<0.05）。在无食物的熏蒸毒性试验中，暴露1小时后，[植物名称]精油和丁香酚的LC值分别为278.6和256.5微升/升空气。此外，[植物名称]精油通过抑制乙酰胆碱酯酶活性表现出熏蒸毒性。用[植物名称]精油处理的豆类在250微升/升空气浓度下24小时后死亡率达70%。此外，这些处理并未影响所测试豆类的种子活力。因此，[植物名称]精油作为一种植物性杀虫剂具有潜在的应用范围。
