SAU Scholar finds solution to Hopper attack on mango orchards
Hopper attack affects leaves and mango flowers, as it sucks their juice and releases a substance making the fruit weak to fall down
Ph.D. Scholar Raja Riaz Hassan Awan presents his dissertation to Vice Chancellor Dr. Fateh Marri
Tando Jam: Raja Riaz Hassan Awan, a scholar of Sindh Agriculture University, Tando Jam, who conducted research on the hopper attack in mango orchards, has discovered the solution to control it.
Raja Riaz, scholar at the Department of Entomology SAU Tando Jam, presented the copy of his dissertation to Vice Chancellor Dr. Fateh Marri at an event held on Tuesday at the Vice Chancellor’s Secretariat.
During his research Raja Riaz Hassan Awan focused on mango production being severely affected by the attack of Hopper on mango orchards. Hopper attack affects the leaves and flowers of mangos, as Hopper sucks the juice of mango leaves and flowers, after which Hopper releases a substance named Honey Dew, which causes a disease called Sooty Mould in mangoes, which affects the productivity of the mango and fruit starts falling.
According to his research, it damage the mango production by 20 to 100%, while the pesticide spray also kills the friendly insects, and the surviving pests become stronger and attack the mango more effectively.
Dr. Fateh Marri said that experts of Sindh Agriculture University are working on disease free mango nursery and research work is also underway in the university in this regard. He said that there is a big market for the product, and experts and scholars should introduce disease-free mango products and distribute them to the growers so that they can produce export quality mangoes. “They can get better benefits from their exports and also contribute to the development of the country.”
Dr. Jan Mohammad Marri, Dean, Faculty of Crop Protection, Dr. Mubeen Lodhi, Director Advanced Studies, Dr. Abdul Ghani Lanjar, Supervisor, Dr. Aslam Bakiro, Co-Supervisor, Dr. Imtiaz Ahmad Nizamani Dr. Imran Khatri and others were present. (PR)