International Journal of Environment, Agriculture and Biotechnology (IJEAB) http://dx.doi.org/10.22161/ijeab/3.6.26
Vol-3, Issue-6, Nov-Dec- 2018 ISSN: 2456-1878
Effect of Crude Oil and Carbofuran on Insect Pests, Nematodes, Growth and yield of Nsukka Yellow Pepper (capsicum annum) in Enugu Area of Southeastern Nigeria Awere, S.U.; Ojukwu, E.I.; Ede, V. N. Department of Agronomy and Ecological Management, Enugu State University Of Science And Technology P.M.B 01660 Enugu, Nigeria Corresponding author: aweresu@yahoo.com Abstract— A field experiment to evaluate the effect of crude oil and Carbofuran on insect pests, Nematodes, growth and yield of Nsukka yellow pepper ( capsicum annum) was conducted in the Faculty of Agriculture and Natural Resources Management Teaching and Research Farm, Enugu State University of Science and Technology Enugu during the 2018 cropping season. The experiment was carried out using a 4 x 3 factorial in a complete randomized design (CRD) with twelve (12) treatments replicated three (3) times. The result of the experiment showed a significant interaction effect (p=0.05) of crude oil and carbofuran on the number of aborted fruits per plant, number of root knot nematodes per plant and fruit yield (kg)per pot. The result of the experiment also showed non-significant interaction effect (p=0.05) of crude oil and Carbofuran on the number of dead plants, plant height, number of leaves per plant, number of curled leaves per plant, insect infestation and number of fruits per plant. Furthermore, there was non-significant main effect (p=0.05) of both crude oil and carbofuran on the number of plants that died 73 and 86 days after planting, plant height, number of grasshoppers per plant, whereas the main effect o f both crude oil and Carbofuran on the number of root knot nematodes was significant (p=0.05). The result of the experiment further showed a significant main effect of crude oil on the number of aborted fruits per plant while the main effect o f carbofuran on the number of aborted fruits was nonsignificant (p=0.05). Again, the result of the experiment showed a non-signification main effect (p=0.05) of crude oil and carbofuran on fruit yield (kg) per pot. Keywords—Nsukka yellow pepper (Capsium annum) crude oil, carbofuran, Interaction effect, main effect. I. INTRODUCTION Nsukka yellow pepper belongs to the family solanaceae and the genus capsicum (Uguru and Obieri 2008). Nsukka yellow pepper is a vegetable fru it www.ijeab.com
consumed either fresh or dehydrated/dried. It is an indispensable commodity and an integral component of many cuisines in the world due to its appealing flavour, taste and pungency, (Bosland and Votava 2000). Capsicum species is grown in most countries of the world such as China, Turkey, Mexico, Spain, U.S.A., among which Nigeria is ranked third producer of pepper in the world (Uguru andObieri 2008). Pepper occupies the third position of importance among cult ivated vegetables after onion and tomatoes (Uzo, 1983). Pepper is an ancient vegetable crop whose production is presently on the increase (Uzo, 1983). Capsicum anuum is an indigenous vegetable of Nigeria and as such, its production is an important co mponent of both subsistence and commercial farming system generally practiced in Nigeria especially Enugu State (Tanko, 1995). In Nigeria, Pepper accounts for 20 percent o f the average daily vegetable intake either as soups or as condiments in the diets of Nigerians. Nigeria is one of the most important countries in the world for Pepper genetic resources since it accounts for 50% out of million tonnes believed to be produced in Africa, fo llo wing the wo rld estimated area o f 1.6 million hectares with China being the largest producer and 1 million tonnes believed to be produced in Africa (FAOSTAT 2013). Nsukka yellow pepper is characterized by its yellow colour at fruit ripening and a unique aro ma, which distinguish it fro m other pepper varieties. It is very nutritious and has medicinal value and is a recognized source of vitamin A, C and E. In addition, it is a sources of antio xidants, nutrients, as well as bioactive co mpounds such as flavonoids, phenolic acids, carotenoids and also rich in natural colour and aroma. The key bioactive compounds in peppers such as flavonoids, capsaicinoids and capsicinoids have been lin ked to b iochemical and pharmacological effect including anti-o xidation and antiinflammat ion activities. Capsaicinoids provide the pungent sensation in hot peppers whereas capsicinoids are Page | 2151