Huanglongbing (HLB), the most serious disease in citriculture, is caused by the bacteria Liberibacter spp., which is transmitted by the Asian citrus psyllid (ACP) . HLB is mainly controlled with insecticides, necessitating the development of alternative methods, e.g., the use of trap plants such as curry leaf , which is highly attractive to the ACP. We evaluated the effects of the main systemic insecticides used by citrus growers, applied via drench to adults of on the curry leaf tree. We tested the persistence of three pesticides: thiamethoxam, thiamethoxam + chlorantraniliprole, and imidacloprid in protected cultivation and the field condition at 7, 14, 28, 42, 56, 70, 98, and 154 days after the application. Different concentrations of insecticides containing the active ingredient thiamethoxam were tested on adults to determine the LC and LC. Finally, we assessed the sublethal effects on the oviposition and development of . The insecticides controlled the adults for long periods. However, in the field experiment, from 42 days after application there was a decrease in mortality caused by pesticides applied via drench, while in the protected cultivation, mortality did not decline until the last day of evaluation. The median lethal concentration (LC) for thiamethoxam was 0.031 g of active ingredient per plant, and for thiamethoxam in a mixture, the LC was 0.028 g a.i. per plant. In the experiment with sublethal doses, did not oviposit on the treated plants. Our findings suggest that the attract-and-kill system using the curry leaf tree and systemic insecticides is effective for the control of and contributes to the integrated management of HLB.
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http://dx.doi.org/10.3390/insects14050422 | DOI Listing |
Int J Biol Macromol
December 2024
Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India. Electronic address:
Dietary fiber (DF) is an indigestible carbohydrate in plant foods that supports various physiological functions. This study aimed to extract the soluble and insoluble dietary fiber (DF) from the curry leaves and investigate their physicochemical properties as well as their functional role in the homeostasis of the gut microbiome. The study observed that insoluble-DF (IDF) yielded higher amounts than soluble-DF (SDF) across alkali, acid, and water extraction methods.
View Article and Find Full Text PDFEnviron Sci Pollut Res Int
December 2024
Department of Civil Engineering, Centre for Environmental Studies, Anna University, Chennai, Tamil Nadu, 600 025, India.
Hydrogen (H) is considered to be an energy carrier with high yields in future. Using green nanoparticles as the catalyst to produce H from organic wastes is an environmentally friendly and cost-effective approach. This study specifically addresses H production biologically from domestic wastewater using dark fermentation process with green nanoparticles in anaerobic condition.
View Article and Find Full Text PDFJ Sci Food Agric
November 2024
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India.
Background: The advancement of three-dimensional (3D) food printing technology is significantly influencing the food processing industry. The present study utilized extrusion 3D printing to create a gluten-free dough composed of little millet flour (LMF), amaranth seed flour (ASF) and curry leaf flour (CLF). The primary objective was to elucidate the effects of various extrusion-based 3D printing conditions, including extruder nozzle diameter (ND), extrusion rate (ER), print speed (PS) and layer height (LH) on the printability parameters of the dough.
View Article and Find Full Text PDFFood Chem
January 2025
Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Govt. of India, Thanjavur 613005, Tamil Nadu, India. Electronic address:
Curry leaf (Murraya koenigii L.) is valued for its characteristic flavor and is used in varied cuisines and formulations. In this work, the effect of three different drying techniques: tray drying (TD), conductive hydro drying (CHD), and freeze drying (FD), at varying temperatures (40 °C, 60 °C, 80 °C) on the phytochemical and physical properties of curry leaf dried as leaf or as pulp was evaluated.
View Article and Find Full Text PDFCurr Pharm Des
October 2024
Department of Natural Products, National Institute of Pharmaceutical Education and Research, S.A.S. Nagar, Mohali, Punjab, India.
Background: (L.) Spreng. (family: Rutaceae), commonly known as curry leaf or sweet neem, is a tropical plant native to India and Southeast Asia.
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