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International Journal of Horticulture 2014, Vol.4, No.9, 44
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49
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46
Table 2 Effect of oil of three cultivars of capsicum spp. extracted with different solvents on
S. zeamais
and it infestation at 1.0 ml dosage
Plant materials
Solvent used
Mean±S.E of each parameter
Mortality (%)
Adult emergence
Damage (%)
Weight loss (%)
Cayenne pepper
N-hexane
Ethanol
Acetone
100.00±0.00d
62.00±6.29c
52.50±5.95bc
1.00±0.41a
6.25±1.03b
11.00±0.58bc
1.34±0.55a
8.35±1.41b
14.72±0.81bc
0.06±0.03a
0.50±0.22a
0.85±0.03a
Sweet pepper
N-hexane
Ethanol
Acetone
12.50±4.33a
6.25±3.75a
2.50±0.00a
18.00±1.03d
19.00±2.12de
24.00±1.68e
24.17±1.50de
27.11±1.92ef
31.40±1.60f
9.44±0.20b
10.28±0.12b
13.19±0.10b
Long-cayenne pepper
N-hexane
Ethanol
Acetone
46.25±5.54bc
43.75±2.39b
40.00±5.40b
8.50±0.96bc
10.00±0.58bc
14.25±1.03cd
11.36±1.25b
13.47±0.75bc
19.20±1.42cd
0.97±0.16a
0.92±0.22a
1.11±0.21a
Controls
N-hexane control
Ethanol control
Acetone control
Untreated control
0.00±0.00a
0.00±0.00a
0.00±0.00a
0.00±0.00a
48.50±1.71f
51.00±0.82f
51.00±0.82f
50.25±1.49f
65.50±2.04g
68.48±1.51g
68.48±1.51g
68.48±1.51g
88.34±2.99c
96.04±1.78c
96.04±1.78c
96.04±1.78c
Note: Each value is mean±S.E of four replicates; Means that carries the same alphabet within the same column are not significantly
(p<0.05) different from each other using Turkey’s Test
Table 3 Effect of oil of three cultivars of capsicum spp. extracted with different solvents on
S. zeamais
and it infestation at 2.0 ml dosage
Plant materials
Solvent used
Mean±S.E of each parameter
Mortality (%)
Adult emergence
Damage (%)
Weight loss (%)
Cayenne pepper
N-hexane
Ethanol
Acetone
100.00±0.00e
66.25±3.15d
58.75±5.15d
0.00±0.00a
4.50±0.65ab
7.00±1.08bcd
0.00±0.00a
6.05±0.88ab
10.01±1.09bc
0.00±0.00a
0.51±0.17a
0.60±0.15a
Sweet pepper
N-hexane
Ethanol
Acetone
18.75±3.75b
6.25±3.75ab
10.00±4.56ab
13.00±0.78def
16.25±2.29ef
19.50±2.26f
17.44±0.89cd
21.50±2.99de
28.81±3.13e
8.16±0.11b
8.41±0.13b
10.30±0.20b
Long-cayenne pepper
N-hexane
Ethanol
Acetone
57.50±5.95d
50.00±5.40cd
37.50±5.20c
5.25±1.70abc
8.50±0.50bcd
12.00±1.15cde
9.32±1.38bc
11.30±0.68bc
16.13±1.61cd
0.48±0.11a
0.86±0.19a
0.93±0.25a
Controls
N-hexane control
Ethanol control
Acetone control
Untreated control
0.00±0.00a
0.00±0.00a
0.00±0.00a
0.00±0.00a
48.50±1.71g
51.00±0.82g
51.00±0.82g
50.25±1.49f
65.50±2.04f
68.48±1.51f
68.48±1.51f
68.48±1.51f
88.34±2.99c
96.04±1.78c
96.04±1.78c
96.04±1.78c
Note: Each value is mean±S.E of four replicates; Means that carries the same alphabet within the same column are not significantly
(p<0.05) different from each other using Turkey’s Test
Table 4 Effect of oil of three cultivars of capsicum spp. extracted with different solvents on
S. zeamais
and it infestation at 5.0 ml dosage
Plant materials
Solvent used
Mean±S.E of each parameter
Mortality (%)
Adult emergence
Damage (%)
Weight loss (%)
Cayenne pepper
N-hexane
Ethanol
Acetone
100.00±0.00f
73.75±3.15e
65.00±4.08e
0.00±0.00a
4.50±0.65ab
6.00±0.71b
0.00±0.00a
6.02±0.38ab
8.09±1.00bc
0.00±0.00a
0.39±0.11ab
0.58±0.14ab
Sweet pepper
N-hexane
Ethanol
Acetone
32.50±7.58bc
22.50±7.7bc
13.75±4.27ab
8.50±1.19bc
13.75±0.75cd
16.75±2.29d
11.35±1.61bcd
18.33±0.08de
21.59±3.07e
6.27±0.08bc
6.11±0.07bc
8.17±0.06d
Long-cayenne pepper
N-hexane
Ethanol
Acetone
60.00±0.00de
60.00±0.00de
42.50±0.00cd
4.75±1.49ab
7.00±1.71b
10.25±0.85bc
3.98±1.61ab
9.33±0.92bc
13.75±1.10cd
0.46±0.12ab
0.60±0.05ab
0.64±0.10ab
Controls
N-hexane control
Ethanol control
Acetone control
Untreated control
0.00±0.00a
0.00±0.00a
0.00±0.00a
0.00±0.00a
48.50±1.71e
51.00±0.82e
51.00±0.82e
50.25±1.49e
65.50±2.04f
68.48±1.51f
68.48±1.51f
68.48±1.51f
88.34±2.99e
96.04±1.78e
96.04±1.78e
96.04±1.78e
Note: Each value is mean±S.E of four replicates; Means that carries the same alphabet within the same column are not significantly
(p<0.05) different from each other using Turkey’s Test