Study On The Efficacy Of Homemade Enzymes Made From Different Raw Materials Against Green Peach Aphids On Chinese Cabbag

Myzus persicae are an extremely common and important pest in agricultural production.Due to their clustering and migratory characteristics,they pose significant harm and are difficult to control,leading to a significant decrease in crop yield and quality;Chemical control also leads to aphid resistance and environmental pollution,so the development of "new green formulations" is of great significance.The characteristics of fermentation are particularly in line with the requirements of green,low-carbon,and multifunctional formulations.In this experiment,four aspects of the repellent,killing effect,potted efficacy and comprehensive effects of different raw material enzymes on M.persicae were designed,among which the comprehensive impact test was verified by measuring the plant height growth index of the host plant,the population development of M.persicae and the content of several related enzymes of the anti-stress enzyme system in M.persicae.The results showed that: As the treatment time prolongs,the repellent effect of different concentrations of fermentation on M.persicae gradually increases.Among them,chili,garlic,and stink vegetable fermentation have the best selective repellent effect,with a repellent rate of over 50%.However,the non selective repellent effect of different enzyme treatments on M.persicae is not significant,which may be related to their anti feeding effect.The "poison killing" experiment shows that homemade fermentation from different raw materials have good poison killing effects on M.persicae.Garlic and chili enzyme have the best poison killing effect on M.persicae,with a highest poison killing rate of over 70%.The reason may be that garlic and chili have a certain pungent odor.The results of the pot experiment showed that with the prolongation of the action time,the control effect of fermentation at different concentrations on cabbage gradually increased.At the 7th day of action,when diluted by 200 times the concentration,the best control effects of fermentation from stinky cabbage and dandelion on M.persicae were 38% and 39%,respectively.As for the combined influence,the biomass of plants treated with self-made fermentation from different raw materials significantly increased,and fermentation can be used as foliar fertilizers to increase crop yield;There was no significant difference in chlorophyll content between different enzyme treatments;Stinky vegetables and garlic fermentation significantly affect the quantity of various insect states of M.persicae;Garlic and coriander fermentation can significantly reduce the activity of SOD and Car E in peach aphids.In summary,it can be judged that garlic and chili fermentation have certain control effects on the control of M.persicae,and can be further studied as new effective drugs.