Effect of bio-pesticide on controlling pest, disease and yield of green onion under greenhouse conditions
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Abstract
This study evaluated the effect of a spice bio-pesticide product derived from garlic, chili, ginger, onion and lemongrass on green onion pests and diseases, plant growth and yield, soil chemical properties and soil microbial populations under greenhouse conditions. A randomized design experiment with 13 treatments and two replications tested three different concentrations of the bioproduct at 8%, 6%, and 4% in combination with four different spray time intervals: every 3 days, every 7 days, every 10 days, and only at the appearance of pest/disease. The 6% bio-pesticide concentration sprayed every 10 days had the lowest anthracnose disease rate. The 4% bio-pesticide concentration sprayed every 7 days treatment compared to the control resulted in a 31.4% increase in yield of fresh green onions. The bio-pesticide increased soil pH in all treatments after two consecutive green onion crops compared to the control. Surveys of soil microorganisms after two consecutive crops showed the 4% bio-pesticide concentration significantly increased the number of soil bacteria such as beneficial nitrogen fixing bacteria, phosphate solubilizing bacteria and silicon solubilizing bacteria compared to the control. Bio-pesticide applications at any concentration reduced the soil fungal population; and had no effect on the actinomycetes population. While this bio-pesticide showed potential to biologically control green onion pests/disease, additional greenhouse and field experiments are needed to replicate the effects of this spice bio-pesticide application on yields and soil bacteria densities in different soil types and under different crop conditions.
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