Prevention and Control of Peanut Bacterial Wilt

From the seedling stage to the harvest period can occur, with the most incidence of flowering. The upper part of the diseased plant showed water loss at the beginning of the shoot, usually the first leaf of the tip of the main stem was first wilted or the dark leaves of the lateral branching and top leaves were withered from top to bottom, and the leaf color became pale, but remained green, hence the name “blue”. Withered." The root of the roots of the plants was discolored and softly rotted at the tip of the plant, and the roots were cut longitudinally. The vascular bundles became light brown at the beginning and became dark brown later. In wet conditions, the stems are dissected, and it is common to have turbid milky white bacterial liquids that can be excreted by hand. From the onset of disease to death usually 7 to 15 days, 2-3 days can be severe plant death.

Control methods: (1) Selection of disease-resistant varieties. (2) Rotation is down. It is more appropriate to use sweet potatoes, corn, millet, or a combination of paddy and dry crop rotations. The rotation cycle is 3-5 years. (3) Chemical control. In the early stage of disease, use OS-Stelling agent 300-400 times, irrigate 1-2 times; also use 600-800 spray, spray once every 7-10 days, even spray 2-3 times. Streptomycin 200-400 mg/kg (200 ppm-400 ppm) can also be used for soaking or rooting.

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