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Collect young, tender eggplant fruits, wash
them thoroughly with tap water, and slice them into thin (2-3
mm) pieces. |
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Dry the slices in direct sunlight, or at 60
°C in an oven for 48-72 hours. |
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Grind the dried slices into a very fine powder.
Refrigerate the powder in a tightly sealed container until you
are ready to use it. |
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Pour 1 liter of distilled water into a stainless
steel container. Add 20 g of agar to the water and mix thoroughly.
Slowly bring the suspension to a boil, stirring intermittently.
Boil until the solution becomes clear.
Shut off the heat and allow the solution to cool to 55 °C. |
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In the meantime, take 190 g of diet designed
for S. exigua, S. litura, or H. armigera
and combine it with 19 g of eggplant fruit powder. Pour the combined
ingredients in a large blender. Pour in the molten agar solution
which has been allowed to cool to 55 °C. Blend the mixture
thoroughly for about one minute. |
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Pour the diet into containers and refrigerate
it until needed. |
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