Occurrence and Control of Pomegranate Dry Rot Disease

Pomegranate dry rot is widely distributed. Except in Xinjiang, there are pomegranate production areas all over the country. This disease causes rotten fruit and dead branches, which causes significant losses to pomegranate production. First, the symptoms of this disease mainly harm the fruit, but also harm the flower, fruit Taiwan, branches, new shoots and so on. The petal victim part is browned, and the flower bud suffers. In the early stage, an oval dark brown pitted spot appears, and it is shiny. It can also cause lesions in the floral tube or at the end. The lesion gradually expands to a light brown, the tissue decays, and the lesions appear brown on later stages. The granules, ie the conidia of pathogenic bacteria, produce a light brown spot of bean size around the pods after sensation of the young pods, which then spreads around until the whole fruit rots. The fruit rarely falls off, and the water loss often turns brown. The disease causes fruit rot during storage. New shoots, brown spots after becoming brown on the surface, black spots on the surface (conidial organs); branches damaged, bark dark brown dry, dense black spots, diseased and healthy junctions often crack, sick skin tilted , resulting in stripping, sick branches weak, yellow leaves, lesions around the branches after the lap, the upper part soon withered. Second, the occurrence of regular pathogenic fungi mycelium or conidia in diseased fruit, fruit and diseased branches overwintering. Peeling rate was highest in peels and fruit pedicures, and diseased susceptibility was low. It is a source of initial infection. The germs mainly spread by wind, rain and insects. Pathogen invasion is mainly wounds, but it can also invade from natural orifices. Incidence season: From the beginning of the bud to the fruit before the harvest can be disease. It usually begins in mid-May to early June. The onset of the disease depends on the local conditions of temperature and humidity. In general, rain and high humidity are conducive to the occurrence of diseases. If pod pests cause a large number of wounds, the incidence is heavy. In general, fruits are susceptible to disease in the near-maturity and storage periods. Third, control measures 1. To strengthen the cultivation and management: 1 use disease-free seedlings, planted disease-resistant varieties. 2 emphasis on the Qingyuan, combined with the winter pruning to remove the diseased branches, disease, concentrated deep or burned. 3 to avoid tree injuries, wound coating protection. 4 scrape off the diseased skin on the branches, scrape with 40% of the albino arsenic 50 to 80 times, or 77% to kill 20 times, or 30% glass fertilizer copper acid suspension 20 times, or 10% double Elixir 10 times liquid, use a smear wound. 2. Chemical control: (1) Before germination, spray 3 to 5 degrees (Baumedu) of lime sulfur to the tree body and ground to kill the source of overwintering bacteria and reduce the initial infection. 2 At the beginning of the disease, about 4% of agricultural antimycotic 120 water agent 400 times, or 2% of kasugamycin wettable powder 400 times, or 10% of polyoxydable wettable powder 1000 ~ 1200 about mid-May. Double fluid. The above appointment with a 7 to 10 days spray 1, can be sprayed 2 to 3 times. 3 Control of fruit tree pests to reduce wounds, pods and other pests can be sprayed 50% phoxim emulsion 1000 times, or BT emulsion (containing 10 billion spores) 1000 times. 3 fruit bagging: just set fruit can be bagged, control efficiency up to 80% or more, and can cure other fruit diseases and fruit pests.

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