First, the harm symptoms
Corn borer, commonly known as borer, is the main insect pest on corn. One to six generations a year. After larvae are gregarious, they live in the bell-mouth of corn leaves or on young leaves. After the leaves are eaten by larvae, their photosynthetic efficiency will be reduced. Tassels will be licked and often broken, affecting pollination; loquat leaves and filaments will be polluted. Food, will result in lack of grains and pods; stems, spikes, cobs are foraging, the formation of tunnels, destruction of plant water, nutrient transport, so that the stalk shattering rate increased, grain yield decreased.
Second, prevention and control measures
1. Precautionary treatment. After mastering the first row of holes in the heart of the corn leaves and clustering the hearts of young larvae without invading the stems, 1.5% of zincphosporic granules or carbofuran granules can be received and dropped directly into the bell mouth. Good control effect.
2. Heading control. After filigree beard, cut the filaments, and use 90% of trichlorfon 0.5 kg, water 150 kg, and clay 250 kg as mud to apply to cutting; the effect is good; 50% or 80% of dichlorvos emulsion 600-800 can also be used. Double the liquid, or use 90% of the trichlorfon 800-1000 times, or 75% of the phoxim emulsion 1000 times, on the top of the ear, the effect is also good.
China: In accordance with Article 54 of the Food Hygiene Law of the People's Republic of China, Article 28 of the Hygiene Management Measures for Food Additives, Article 2 of the Hygiene Management Measures for Food Nutrition Enhancers and Article 99 of the Food Safety Law of the People's Republic of China, food additives are defined as: Food additives refer to artificial or natural substances added to food for the purpose of improving quality, color, aroma and taste of food and for the purposes of preservative, fresh-keeping and processing. According to GB 2760-2014 National Food Safety Standard for The Use of Food Additives, food additives are defined as "artificial or natural substances added into food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion, fresh-keeping and processing technology. Spices for food, base agents in gum-based confectionery and processing AIDS for food industry are also included.
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