Pest Control Technology for Plutella Xylostella L. on Green Mustard (Brassica Juncea L.) Using Bacillus Thuringiensis in Tukungan Soil

Susceptibility of Plutella xylostella (L.) (Lepidoptera: Plutellidae) populations in Mexico to commercial formulations of Bacillus thuringiensis.

Populations of diamondback moth, Plutella xylostella (L.), sampled from commercial fields of crucifers in three states of Mexico, were tested for susceptibility to commercial formulations of Bacillus thuringiensis subsp. kurstaki (Berliner) (Dipel 2X), B. thuringiensis subsp. aizawai (XenTari), delta endotoxin Cry 1C (MC), and CryIA(c) (MVP), and a mixture of B. thuringiensis subsp. kurstaki an...

Stable Bacillus thuringiensis transgene introgression from Brassica napus to wild mustard B. juncea.

Transgenic canola (Brassica napus) with a Bacillus thuringiensis cry1Ac gene and a green fluorescent protein (GFP) marker gene was used in hybridization experiments with wild Brassica juncea. Hybrid F1 and successive five backcross generations were obtained. The pod-set frequency on backcrossed B. juncea plants was over 66%, which suggested relatively high crossing compatibility between the hyb...

Assessment of genetic variation within Indian mustard (Brassica juncea L.) germplasm using RAPD markers

Using combinatorics to screen Bacillus thuringiensis isolates for toxicity against Manduca sexta and Plutella xylostella

Screening Bacillus thuringiensis (Bt) isolates or strains for toxicity has traditionally been performed with one bacterial isolate at a time versus a specific insect. By testing Bt strains in groups, we more rapidly identified 28 of 147 Bt isolates as toxic to either diamondback moth, Plutella xylostella (L.), or tobacco hornworm, Manduca sexta (L.). The use of freeze-dried diet and directed po...

Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J. Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. subsp. maire) seeds.

This study investigates the effects of temperature and pressure on inactivation of myrosinase extracted from black, brown and yellow mustard seeds. Brown mustard had higher myrosinase activity (2.75 un/mL) than black (1.50 un/mL) and yellow mustard (0.63 un/mL). The extent of enzyme inactivation increased with pressure (600-800 MPa) and temperature (30-70° C) for all the mustard seeds. However,...