Potensi Tanaman Refugia terhadap Keanekaragaman Serangga Parasitoid pada Pertanaman Cabai Merah (Capsicum annum L.)

نویسندگان

چکیده

Abstrak. Salah satu alternatif yang dapat digunakan dalam budidaya tanaman sebagai mikrohabitat menjadi tempat berlindung nyaman bagi musuh alami, menyediakan sumber pakan berupa nektar dan mendukung komponen interaksi biotik suatu ekosistem, seperti polinator (serangga penyerbuk) adalah refugia. Tujuan dari penelitian ini untuk mengetahui kehadiran serangga parasitoid pada pertanaman cabai merah dengan Penelitian menggunakan metode deskriptif kuantitatif. Tanaman dibudidayakan antara lain varietas LABA F1, refugia yaitu Tagetes erecta L., Zinnia elegans Cosmos caudatus. Hasil ditemukan jumlah individu sistem 3.618 tergolong 8 ordo 29 famili. Ordo komposisi 41,95% merupakan tertinggi berasosiasi Hymenoptera juga serangga- lahan penelitian.Abstract. One alternative that can be used in plant cultivation as a microhabitat comfortable shelter for natural enemies, provides source of food the form nectar and support components biotic interactions an ecosystem, such pollinators (pollinating insects), is plant. The purpose this study was to determine presence insects on red chili plants with plants. This uses quantitative descriptive method. cultivated include chilies F1 variety, plants, namely results number individual system 3,618 individuals belonging orders families. order composition 41.95% highest found associated plantations Order which also research area.

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Antioxidant Potential of Bell Pepper (Capsicum annum L

The interests in the consumption of pepper fruits (Capsicum annum L.) is, to a large extent due to its content of bioactive compounds and their importance as dietary antioxidants. Peppers are used as a colourant, flavourant, and/or as a source of pungency. Peppers can be used fresh, dried, fermented, or as an oleoresin extract. It has both nutritional and nutraceutical importance. It contains a...

متن کامل

Respiration rate model for mature green capsicum (Capsicum annum L.) under closed aerobic atmospheric conditions

The respiration rate of green capsicum cv. ‘Swarna’ fruits harvested at mature green stage were determined under closed system at 10, 15 and 20 oC temperatures. A simple Michaelis-Menten kinetic model coupled with Arrhenius-type equation, which describes temperature as a function of respiration rate, was used to model the respiration rate of capsicum. The respiration rate model parameters at de...

متن کامل

Antibacterial Activity of Capsicum annum L. Juice Against Klebsiella pneumonia Isolated from Respiratory Tract Infections

Aims: Klebsiella pneumoniae can be defined as one of the virulent pathogens with a high level of antibiotic resistance. The goal of the presented work was to see if Capsicum annuum L. juice has antibacterial activity against K. pneumonia, a bacteria seen in respiratory tract infections. Materials & Methods: Fifty respiratory tract infections have been collected that include such bacterium’s r...

متن کامل

Silicon APPlicATionS hAve MiniMAl effecTS on ScirtothripS dorSaliS (ThYSAnoPTeRA: ThRiPiDAe) PoPUlATionS on PePPeR PlAnT, capSicum annum l

Silicon (Si) is the second most abundant element in soils, and at elevated concentration levels in plant tissue Si is reported to improve plant resistance to a range of biotic and abiotic stresses. in the present study, Si solutions at 100, 300 or 500 mg l-1 made from potassium silicate (K2Sio3) were applied as foliar sprays or soil drenches to pepper (capsicum annum l.) plants, and their effec...

متن کامل

Quality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.)

The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at 10C fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest i...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: Jurnal Ilmiah Mahasiswa Pertanian

سال: 2022

ISSN: ['2614-6053', '2615-2878']

DOI: https://doi.org/10.17969/jimfp.v7i3.21182