Beware of bacterial bacterial myelopathy in tomato
According to a recent investigation in the countryside, the incidence of bacterial pith necrosis in tomatoes is as high as 23% in Wangdu County, and the average disease rate is 42% and the highest rate is 67%. This has seriously affected the yield and quality of tomato in greenhouses. In order to reduce the harm of this disease, increase production and improve quality, the symptoms and prevention techniques of the disease are described below for reference. First, the harm symptoms This disease is a systemic infestation disease that mainly damages the stems and branches of tomato, and leaves and fruit can also be damaged. Generally, the symptoms appear during the tomato's result period (pictured). At the early stage of disease, the young leaves retreated green, and the middle leaves of the severe plants began to lose water, wilted and retreat, accompanied by the necrosis of the lower stems. The leaves of the early-onset plants were yellow and dry, and the leaves of the late-onset plants were blue and dry; at the same time, the stem had an adventitious root, and the stems were sickened. The surface is brown to black-brown in appearance and hardened on the outside. In the longitudinal stem, the medullary surface becomes black or appears necrotic and the vascular bundle is browned. The brown part of the stem surface is necrotic, dry and hollow, and gradually extends up and down the stem. When the lower stem is infected, it often causes the death of the whole plant. The course of the disease is about 20 days. When the humidity is high, fungal pus overflows from stem wounds and adventitious roots. Second, transmission routes and conditions The pathogenic bacteria are overwintering in the soil with the diseased body. The pathogens are transmitted by rainwater and irrigation water and are mainly invaded by wounds. The diseases are likely to occur under conditions of low night temperature, high nitrogen and high humidity. Third, control methods 1. Agricultural control. Rotate with non-solanum vegetables for 2-3 years. Apply sufficient organic fertilizer to avoid excessive nitrogen fertilizer application. The mulching mulching covers the cultivation of the mulching film. Drain the water in time after the rain to prevent the accumulation of water in the field and avoid the occurrence of high humidity conditions. Avoid pruning in rainy weather, remove the diseased part timely after onset, clean the garden after harvesting, and deepen the soil. 2. Chemical control. Apply 3 kg of copper sulfate per acre to root, or spray 77% copper hydroxide wettable powder 400-500 times liquid, 14% colubrate ammonia copper water 300 times liquid, 20% copper thiobacillus suspension 800 times liquid in the early stage of disease. Or 72% of agricultural streptomycin sulfate 4000 times. Spray once every 10 days and spray 2-3 times continuously. The drug was stopped 3 days before harvest. Vegetable powder is a powdered vegetable particle made from vegetable raw materials that are dried and dehydrated first, and then further crushed; or first be mashed, and then spray-dried to be uniform. Covers carrot powder, tomato powder, potato powder, pumpkin powder, red beet powder, spinach powder, celery powder, yam powder and other vegetable categories. Weaned infants and young children cannot or cannot eat vegetables due to insufficient tooth development, elderly people are inconvenient to eat vegetables due to poor teeth or loss of teeth, and some adults reduce their intake of vegetables due to work or other reasons, so vegetable powder There is a wide market in this group of people. In addition, vegetable powder is also a pure natural coloring agent (carrot powder, tomato powder, spinach powder, red beet powder, celery powder, pumpkin powder, etc.), and is an excellent raw material for processed vegetable bread, vegetable noodles, specialty foods, etc. . Vegetable Powder,Organic Vegetable Powder,Vegetable Juice Powder,Veggie Powder Amazy Organic Biotech Co.,Ltd , https://www.amazyorganic.com
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