Integrated Pest Management: strategies for onion and garlic by R K Mishra, Alok Adholeya, H R Sardana

By R K Mishra, Alok Adholeya, H R Sardana

Onion (Allium cepa L.) and garlic (Allium sativum L.) are crucial Allium species cultivated around the globe and are used as vegetable and spice in our day-by-day nutrition. those plants are greatly cultivated for family intake in addition to for export reasons. they're attacked by way of many insect pests and ailments, which differ with area, season, and diversity. This lowers the standard and yield, thereby expanding the price of construction and decreases export capability.

Integrated Pest administration: techniques for onion and garlic discusses tools and instruments used to reduce the occurrence and severity attributable to illnesses and bug pests. It additionally makes a speciality of the indicators of ailments brought on by quite a few pathogens.

Contents:

  • Introduction
  • Integrated Pest administration: key concepts
  • Major ailments and their administration
  • Major Insect Pest and their administration
  • Nematodes and Mites and their Management

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Extra resources for Integrated Pest Management: strategies for onion and garlic

Example text

The plant losses more water than normal through the damaged tissue. • Plant pathogens penetrate the injured plant easily. • Bulbs may mature faster, and their size becomes reduced. • More than 60% of an onion and garlic crop may be lost. Thrips may also serve as vectors of some viruses and other plant diseases, especially fungus, purple blotch (Alternaria porri), and Iris yellow spot virus. Economic Threshold A reliable treatment threshold has not been developed; however, a threshold of 30 thrips per plant during midseason has been considered.

Reduce doses of nitrogenous fertilizers. • Harvest only after onion tops become well matured.  NECK ROT Pathogen: Botrytis allii Munn Symptoms Infection usually occurs on the neck tissue and elsewhere occasionally. The first signs include softening of the affected tissue, which takes a sunken cooked appearance. Decaying starts at a later stage, separating the infected part from healthy tissue by a definite margin. A dense greyish mycelial mat develops on the decaying tissue of the scales bearing short conidiophores with conidia.

The affected fleshy scale tissues are water soaked, pale yellow to light brown in colour, and become soft as the rot progresses. The whole bulb may break down, and a watery liquid having foul odour may ooze from it, if squeezed. The organisms generally appear just before or at the time of harvest or in storage. The pathogens are soil borne and may spread through irrigation water. Management Strategies • Proper curing is required after harvest. • Proper drainage is required during cropping period.

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