Cruciferous vegetables are the important dietary source of vitamins (A, B1 and C) and minerals like phosphorus, potassium, sodium, calcium and iron which are essentially needed as supplement in human diet. The varied agro-climatic conditions prevailing in India are able to produce variety of vegetables throughout the year. India is the second largest producer of cruciferous vegetables in the world. It is grown over an area of 3.12 million ha in the world and 0.331 million ha in India. However, the average productivity of cabbage in India is about 22.0 metric tonnes/ha which is less than World's productivity of 22.3 million tonnes/ha (NHB, 2017). Many species of insects attack the commonly growing cruciferous vegetables like cabbage (Brassica oleracea L. var. capitata), cauliflower (Brassica oleracea L. var. botrytis), turnip (Brassica rapa L.), carrot

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