1, Selection of Pepper Raw Materials
Because the insecticidal ability of pepper water depends on the content of capsaicin, in the selection of peppers for making pepper water, one should choose mature peppers; The second is to choose peppers such as devil pepper, broken soul pepper and finger pepper. If the above peppers are not available, choose the hottest pepper in the local market. Generally, pepper water made of vegetables and peppers has little insecticidal effect.
2, the production of pepper water
Generally speaking, the preparation and extraction of pepper water stock solution are made from the soaking solution of pepper.
If it is dry pepper, chop it first, then cook it with clear water for 5- 10 minute, then turn off the fire and soak the pepper 12 hour or more with this boiled water. Then filter the pepper residue with a sieve or gauze, and the filtrate is the original solution of pepper water we made.
If it is fresh pepper, you can use a beater or soymilk machine to break the pepper and soak it. If there is no beater, you can chop or mash the pepper directly, and then soak it in water for more than 12 hours. If it is urgent, boil it in boiling water for 5- 10 minutes, and then continue to soak for more than 4 hours.
Generally, the water consumption for pickled peppers is 1:5- 10 by weight, and the ratio of fresh peppers to water is 1:3-5.
3, pepper water pest control experiment
The experiment includes the effective concentration of pepper water and crop adaptability test. Because when we make chili water, the raw materials of chili are very different, and it is impossible to measure its specific spiciness, so when making the soaking solution of chili water stock solution, we should try our best to take high concentration as the principle. Therefore, it is necessary to test the effective concentration of pepper water concentrate on pests and its adaptability to crops.
The simple test method is: soak the prepared pepper water in the stock solution, sample it, dilute it according to the equal ratio of 1:2, 1:3, 1: 4, and remember the ratio with numbers. Then catch a certain number of pests to be controlled and spray them with different concentrations of pepper water diluent. After 1 hour, depending on which proportion of diluent can no longer kill pests, then the upper limit of the concentration of this diluent, or the concentration of a higher step, is the dilution multiple we should choose.
As for the determination of the adaptability of the crops to be controlled, it is because some vegetables cannot tolerate capsaicin. Therefore, we must choose one or two plants for adaptability test to see if it is suitable to apply pepper water again.
4. Preventive measures
(1) In the process of making and using pepper water, we must pay attention to the self-protection of skin and eyes.
(2) It is best to use the soaking solution of pepper water immediately, otherwise it will go bad easily. If you need to make 1 time and use it many times, you must keep it at low temperature or do anti-corrosion treatment.
(3) Pepper water should be sprayed in sunny morning or evening as far as possible, and it must be sprayed on pests, preferably all over the body.
(4) It is reported that the control effect of pepper water on aphids and LEPIDOPTERA larvae is acceptable, but the control effect on crustacean pests and underground pests is average.