Pest control physical methods

Many cultural control practices are thought to work on a variety of levels. Companion planting is generally thought of as a general cultural practice that lessens pest problems. In specific cases, the companion plants may attract beneficial insects, and so in a sense, are a biological control. Other plant companions may serve as a trap crop for pests—a physical method of pest management. Often it is the oldest methods that are least understood in terms of how and why they work. 

Generation 0. These include physical methods of pest control such as rocks, pieces of wood, shoes, fly paper,... 

Finally, while alternative and complementary methods for pest control offer benefits under certain circumstances, they do not offer a panacea, and will not, in all probability, lead to a utopian, pesticide-free agriculture system. The best means of achieving optimisation in pesticide use and/or minimisation in chemical applications is the adoption of pragmatic approach based on a sound understanding of the chemistry, physics, biology and engineering involved in effective pest control. 

Tn developing any new pesticide formulation many factors must be - considered physical form, method of application, pests to be controlled, compatibility with other toxicants, and many more that are too numerous to mention. For a formulation to be useful, however, it must meet certain minimum chemical and physical stability requirements. Guthion (0,0-dimethyl S-[4-oxo-l,2,3-benzotriazin-3 (4H) -ylmethyl] phosphorothioate), which has been used for a number of years to control many insects, was the toxicant used in this investigation. 

In general, physical control methods are more often used to control insects than to control diseases. There is a wide variety of traps and barriers that thwart many common insect pests. Physical control of disease organisms is limited to removing diseased plant parts by hand or with pruning tools. 

Spoilage of food is caused by growth of microorganisms, enzyme action, oxidation (chemical reactions), extremes in physical surroundings, anckor pests. Insofar as possible, the aim of preservation is to reduce, eliminate, and/or control the causes of spoilage. With the modern methods of preservation, seasonal harvests can be enjoyed year round, and food specifically grown in one area can be shipped across the country or even worldwide. Still, scientists continue to search for better methods of preservation that yield a nutritious, flavorful, and desirable product, with minimal long-term requirements. 

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