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NAAS Journal
International Journal of Agriculture and Food Science
Peer Reviewed Journal

Vol. 7, Issue 8, Part B (2025)

Performance of PDKV Bacillus thuringiensis formulations against green semilooper Chrysodeixis acuta on soybean

Author(s):

Yash K Waikar, DB Undirwade, US Kulkarni, SK Bhalkare, MP Moharil and Sohel A Shaikh

Abstract:

The present investigation entitled “Performance OF PDKV Bacillus thuringiensis formulations against Green Semilooper Chrysodeixis acuta on Soybean” was carried out during the year 2024-2025 in the Department of Entomology, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth Akola. The results were found to be statistically significant. However, numerically minimum cumulative mean of larvae of semilooper was recorded after three spraying in descending order of their efficacy in treatment of (T12) PDKV-SGd-1 (75%SC) (1.29/mrl), (T11) PDKV-SGd-1 (25%WP) (1.31/mrl), (T14) PDKV-SGn-4 (75%SC) (1.35/mrl), (T22) PDKV-SY-4 (75%SC) (1.35/mrl), (T20) PDKV-I-3 (75% SC) (1.36/mrl), (T16) PDKV-SGn-6 (75%SC) (1.37/mrl), (T6) PDKV-SA-20 (75% SC) (1.38/mrl), (T10) PDKV-SAK-9 (75%SC) (1.38/mrl), (T21) PDKV-SY-4 (25% WP) (1.38/mrl), (T3) PDKV-SA-18 (25%WP) (1.42/mrl), (T9) PDKV-SAK-9 (25%WP) (1.42/mrl), (T15) PDKV-SGn-6 (25%WP) (1.42/mrl), (T19) PDKV-I-3 (25%WP) (1.42/mrl), (T23) Delfin WG (1.42/mrl), (T17) PDKV-SBn-2 (25%WP) (1.45/mrl), (T5) PDKV-SA-20 (25% WP) (1.48/mrl), (T18) PDKV-SBn-2 (75%SC) (1.52/mrl), (T4) PDKV-SA-18 (75%SC) (1.58/mrl), (T2) PDKV-SA-6 (75%SC) (1.60/mrl), (T13) PDKV-SGn-4 (25% WP) (1.60/mrl), (T1) PDKV-SA-6 (25% WP) (1.62/mrl), (T8) PDKV-SAK-6 (75%SC) (1.67/mrl) and were proved to be effective in controlling the semilooper.

Pages: 107-111  |  588 Views  114 Downloads


International Journal of Agriculture and Food Science
How to cite this article:
Yash K Waikar, DB Undirwade, US Kulkarni, SK Bhalkare, MP Moharil and Sohel A Shaikh. Performance of PDKV Bacillus thuringiensis formulations against green semilooper Chrysodeixis acuta on soybean. Int. J. Agric. Food Sci. 2025;7(8):107-111. DOI: https://doi.org/10.33545/2664844X.2025.v7.i8b.598
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