Green pepper causes rot disease in greenhouses

The rotten fruit blight caused by the disease has occurred from the seedling stage to the end of the life cycle. It is the main disease causing fallen flowers, fallen leaves and fruit drop. The majority of rotten fruit is first infected from the pedicle and becomes brown spots immediately after water stains. . When the humidity is high, the sparse layer of white mold grows on the surface, and the fruit shrinks and does not fall off. On other parts, such as the stem, the leaves of the litchi, there are often brown spots with water spots. Even spray 2 or 3 times.

Grey mold and sclerotinia caused by the rotten fruit gray mold in the early flowering young fruit of the most harm to the door pepper, the incidence of the most severe pepper, brown fruit stains on the top of the young fruit or pedicel, after the sag It is rotten and dark brown with a gray mold layer on the surface. There are fewer symptoms in other areas. Sclerotinia developed from the stalk to the whole fruit, showing watery rot and pale grayish brown, and other parts also had similar symptoms.

The rotting fruit caused by soft rot was initially stained with dark green spots. The whole fruit was soft and rotted, with a foul odor. The peel turned white, dried and shrunk off or hung on the branches. The other parts had few symptoms. The whole result period had occur.

The rotten fruit caused by anthracnose showed a water-stained, yellowish-brown, round spot and often had dark spots. The leaves were infected with chlorotic spots beginning with water stains, followed by brownish edges and light gray patches on the center.

The rotten fruit caused by cotton rot is damaged and rotted. When the temperature is high, the sick department produces a lot of white mist.

Sunson is committed to the research and development of high quality and efficient Food And Beverage Enzymes for global customers. Alpha Amylase and glucoamylase are often used in the production from raw materials with high starch content and low starch content to solve the stability of clarifying drinks. Starch in that raw materials is converted to glucose and soluble small carbohydrates under the action of amylase and glucoamylase, avoiding the combination of starch granules and precipitating. In the production of cloudy juice, the natural turbidity of the juice can be maintained by controlling the activity of various pectinase. The addition of pectinase can promote the clarification and filtration of fruit juice, maintain the natural flavor and color of the juice, increase the yield, reduce the cost and save energy. 


Benefits:

Reduce the viscosity of fruit juice

Clarify the juice

Improve the yield of juice.


This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp.  The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.


Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

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