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Ovicidal and Repellent Effects of Some Spice Powders Against the Callosobruchus Chinensis L. and C. Maculatus (f.)

Shah H.A. Mahdi
Department of Zoology, University of Rajshahi, Rajshahi 6205, Bangladesh

Abstract/ Executive Summary:

The ovicidal and repellent effects of 11 spice powders against the pulse beetle Callosobruchus chinensis L. and C. maculatus (F.) (Coleoptera: Bruchidae) on stored chickpea and black gram, respectively was investigated. The spice powders of black cumin, black pepper, cinnamon, clove, coriander, cumin, green cardamom, large cardamom, nutmeg, red pepper and Trigonella were used throughout the experiment. The data were recorded on oviposition after 30, 60 and 100 days and repellent activity after 1 to 5 hours of treatment doses of 25 and 37.5 mg/g spice powders, which were applied with chickpea and black gram seed on C. chinensis L. and C. maculatus (F.), respectively. Minimum number of oviposition was observed in black pepper, clove and cinnamon treated pulses, while maximum number was recorded in control treatments. The ovicidal activity of the spice powders was in the order of black pepper > clove > cinnamon > nutmeg > black cumin > cumin > green cardamom > red pepper > coriander > large cardamom > Trigonella> as control for C. chinensis L. and black pepper> clove> cinnamon> nutmeg> black cumin> cumin> green cardamom> red pepper> coriander> Trigonella> large cardamom> as control for C. maculatus (F.). Black peeper, clove, cinnamon and nutmeg showed repellant activity against adult C. chinensis L., and black peeper, clove and cinnamon showed repellant activity against adult C. maculatus (F.) while the others spices did not show any repellency

Keywords: Ovicidal effect, Repellant effect, Chickpea, Spice powders, Bruchids

Location: Toxicology Laboratory, Department of Zoology, University Rajshahi,

Start Date:

End Date:

Program Area: Pest Management

Commodity: Extract (plant, seed)

Objectives:

The present experiment was designed to investigate the oviposition and repellent activities of eleven spice powders against the commonly known pulse beetles, C. chinensis and C. maculatus.

Methodology:

Culture of Callosobruchus chinensis and C. maculatus: The pulse beetles, Callosobruchus chinensis L. and C. maculatus (F.) used in experiment were collected from a private store house of Rajshahi and Chapainawabganj, Bangladesh. For continuous and huge supply of the beetles, mass cultures were maintained in the Crop Protection and Toxicology Laboratory, Department of Zoology, University Rajshahi, Bangladesh. Mass cultures were maintained in earthen pots and sub-cultures in glass jars (500 ml) and beakers (500 ml) with the food medium. Preparation of the food medium: Chickpea and black gram seeds were used as food medium for C. chinensis and C. maculatus, respectively. The seeds or pulses were collected from the stores were disinfested by heating for 24 hours at 60°C in an incubator. Then the seeds were thoroughly washed with tap water to remove dusts and carefully dried under sun-light, having 13 - 14% moisture content and stored in air tight containers. Preparation of the spice powders: Eleven different spices, e.g. clove (Syzygium aromaticum), black pepper (Piper nigrum), Cinnamon (Cinnamomum zeylanicum), Nutmeg (Myristica fragrans), Black cumin (Nigella sativa), cumin (Cuminum cyminum), green cardamom (Elettaria cardamomum), red pepper (Caspsicum frutescens), coriander (Coriandrum sativum), methi (Trigonella foenumgraecum) and large cardamom (Amomum subulatum) were used in this experiment. The selected spices were collected from Shaheb Bazar market of Rajshahi city. The spices were air-dried and ground in an electric grinder to make a fine powder. After grinding spice power was sieved repeatedly to obtain the finest particles. The separate spice powders were kept in separate plastic containers for the further experiment. Oviposition experiment: Recording of the data for insect oviposition was started one month after setting up the experiment and continued up to 3 months at one month intervals. The doses of 25 and 37.5 mg/g spices powder were applied with chickpea and black gram seed. The data were collected according to the following procedures. To determine the oviposition, 10 pulse grains were selected randomly from each replication, and the grain were examined for observing eggs laid by the pulse beetle, the per cent oviposition was then calculated. The data for each control set were compared to the mean of all treatments in an ANOVA test using Sigma Plot software (Version 10.0) and Microsoft Office Excel. *p < 0.05 was considered statistically significant. Repellent activity and analysis of repellency data: Half filter paper discs (Whatman No. 40, diameter 90 mm) were treated with the selected doses of 25 and 37.5 mg-g of spice powders with 20g seeds of chickpea and black gram for C. chinensis and C. maculatus, respectively. Ten adult insects were released in the middle treated and non-treated half of the filter paper circles. The beetle's behavior was continuously observed at every 1 hour interval until 5 hours from the release of the beetles and its position was noted at least once an hour until 5h after the release. The average of the counts was converted to percentage repellency (PR) using the formula of Talukder and Howse (1993, 1995). PR = (Nc5) × 20, where, Nc is the percentage of the insects on the untreated half of the circles.

Source of Information: Bangladesh J. Zool. 44(1): 51-59, 2016 ISSN: 0304-9027 (print) 2408-8455 (online)

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The findings of the present investigation are powdered spices (flower of clove, rhizome of ginger and turmeric, fruits of black and chilli pepper (Peper nigrum, Capsicum frutescens) and bulb of garlic, powdered stem of the tree Combretum imberbe and an insecticide malathion (1.5%) mixed with cowpeas in 0.5 liter jar at 1 gm/jar, against C. maculatus. Oviposition and seed weight loss were recorded 10 and 70 days later, respectively. Cloves and black pepper gave results which were not significantly different from those produced by malathion. Dried powders of clove, red and black pepper have also been reported to prevent the infestation of bruchids at dose of 25 g/kg. However, in the present investigation an attempt has been made to find out the effect of the eleven spice powders as insecticidal at doses of 25 and 37.5 mg/g. The cloves and black peppers treated pulse beetles on pulse seeds produced less number of adults of Callosobruchus spp. The possible reason could be that the active components of both the spices may effect the physiological behaviour of pulse beetles, such as ovipositional activity, growth inhibition and adult mortality. The present investigations indicate the highest ovicidal effects of black pepper, clove, and cinnamon, and these finding also supported by the repellent effects of these spices. Furthermore, effects of the turmeric, Curcuma longa for insecticidal and repellent potentials against Tribolium castaneum (Herbst) give further approval of repellent activity of the spices powders. The potential of powdered black pepper, clove and cinnamon in imparting acute toxicity, discouraging oviposition and show repellency to C. chinensis and C. maculatus has been demonstrated in this study. The implementation of spice powders as grain protectant may provide suitable alternative to the traditional fumigants and synthetic insecticides for the consumers as well as the small scale farmers in countryside. However, further investigations on the chemical composition, insecticidal properties and mode of action of the spices powders are needed.

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