In vegetable production, several types of pesticides are commonly used, depending on the specific needs and regulations. Insecticides include biological options like Bt (Bacillus thuringiensis) products, avermectins, and pyrethrins, as well as plant-based extracts and insect growth regulators such as mospilan, kai-sik, and terpapron. Some organic phosphorus insecticides like dimethoate, trichlorfon, and phoxim are also used in limited quantities. Other common insecticides include imidacloprid, which is widely applied for its effectiveness against a range of pests.
Bactericides used in vegetable farming include carbendazim, thiophanate-methyl, mancozeb, kocide, daconil, and copper-based formulations like Bordeaux mixture. Agricultural streptomycin is also employed to control bacterial diseases in crops.
Herbicides such as trifluralin, pendimethalin, acetochlor, and others are used to manage weeds in vegetable fields. These help maintain crop health by reducing competition for nutrients and water.
However, it's important to note that certain pesticides are strictly prohibited in vegetable cultivation due to their high toxicity and environmental risks. These include banned substances like DDT, lindane, toxaphene, chlorpyrifos, parathion, methyl parathion, diazinon, methamidophos, and many others. Additionally, heavy metals such as mercury compounds, arsenic, and lead-based pesticides are not allowed. Other restricted chemicals include carbofuran, aldicarb, and various organophosphates that pose serious health and ecological hazards.
Farmers should always follow local regulations and guidelines to ensure safe and sustainable use of pesticides, prioritizing integrated pest management (IPM) practices to reduce chemical dependency and protect both human health and the environment.
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