American Academic Scientific Research Journal for Engineering, Technology, and Sciences
Abstract
Phyto-compounds as insecticides have expanded impetus in recent insect pest management programme owing to health hazards and perpetual toxicity of conservatively applied deleterious insecticides of diverse commercial brands. Turmeric plant produces fleshy rhizomes of bright yellow to orange color in its root system, which are the source of commercially available spice turmeric. Curcumin, a Phytochemical gives yellow colour to turmeric and is used for time immemorial for most of the remedial practices. Curcumin is also used as a spice in foods, as a dye for fleeces and as an ingredient in dietetic supplements. As root powder, turmeric is used for its flavoring properties as a spice, food preservative and food-coloring agent. Turmeric has a long history of soothing uses as it is accredited with a diversity of imperative valuable properties such as its antioxidant, antibacterial, anti-inflammatory, analgesic and digestive properties respectively. The fresh juice, the aqueous extracts and the essential oil of the plant are endorsed with fascinating pesticidal properties against certain pests of agricultural importance as well as a perceptible repugnant activity against noxious mosquito species. Results have exposed a pleasurable impending potentiality of turmeric as a natural pesticide for achievable use in current crop protection and thus an exceedingly promising future towards this route, that is, the possibility of effective control of certain pests of agricultural importance with the use of turmeric products as an economical and more effective eco-friendly alternative to chemical pesticides which is by now put into practice
