Occurrence and Control of Hot Pepper Anthracnose

July 19, 2025

Chili pepper anthracnose is one of the most prevalent diseases affecting peppers during their ripening stage, typically occurring during the summer rainy season. This fungal disease can significantly reduce yield and quality if not managed properly. **Symptoms Identification:** The disease first appears on the fruits, starting with small, water-soaked yellow-brown spots. As the lesions expand, they become round or irregular in shape, sunken, and turn gray or dark brown in the center. Small black spots (called conidiomata) often form around the edges. Under humid conditions, the affected areas may produce a sticky, orange-red substance. When dry, the lesions shrink, become thin and brittle, and may crack easily. On leaves, symptoms begin as water-soaked, greenish spots that gradually turn brown and irregular. The center of the lesion becomes gray, and black spots appear at the margins. Infected leaves tend to drop prematurely. Additionally, the stems of infected fruits develop brown, sunken lesions that may crack when dry. **Conditions Favoring Disease Development:** The pathogen responsible for anthracnose is *Colletotrichum* species, which overwinters in the soil as sclerotia or on infected plant debris. It can also be carried by seeds. The fungus spreads through rain, dew, and contaminated seeds. The disease thrives in temperatures between 12Â°C and 33Â°C, with optimal growth at 27Â°C. It is a thermophilic disease, meaning it prefers warm and moist environments. The disease tends to occur after heavy rainfall in summer and autumn, especially in densely planted fields with poor air circulation or excessive irrigation. Greenhouses or shaded areas with high humidity and inadequate ventilation are particularly prone to outbreaks. **Control Methods:** 1. Use disease-free seeds or treat them by soaking in 55Â°C warm water for 10 minutes, followed by cooling in cold water to promote germination. Alternatively, soak seeds in a 500-fold dilution of 50% carbendazim wettable powder for 1 hour before sowing. 2. Choose planting sites that have not been used for solanaceous crops (such as tomatoes or eggplants) for at least two years. Ensure the soil is well-drained to prevent waterlogging. 3. Immediately remove and destroy any infected plants to prevent further spread of the disease. 4. In protected cultivation, avoid leaks and use drip irrigation to reduce humidity. Improve ventilation and light exposure to create an unfavorable environment for the pathogen. 5. Apply fungicides such as 75% chlorothalonil wettable powder diluted 600 times, 70% mancozeb wettable powder diluted 600 times, or 50% carbendazim wettable powder diluted 500 times. For organic options, use 50% anthraquinone-based products at 300â€“400 times dilution. Spray regularly every 7 days, applying the treatment 2â€“3 times for effective control. By implementing these preventive and curative measures, farmers can effectively manage chili pepper anthracnose and maintain healthy crop production.
Phenibut FAA

Preparation of Fenebute

1. Prepare the first intermediate

Benzaldehyde and ethyl acetoacetate into ethanol, stir at room temperature under the catalysis of organic alkali reaction with filter cake filtration after 45 ~ 50 h, after the completion of the filter with ethanol elution filter cake, dry cake solids, then ethanol filtrate concentrated to a quarter of the original volume, to cold, concentrate filtering alcohol washing, solid, merging two solid is the first intermediate; The mole ratio of benzaldehyde, ethyl acetoacetate and ethanol is 1:2.5 -3:12-15.

2. Prepare the second intermediate

The first intermediate is added to the mass concentration of 20% sodium hydroxide solution, and the reaction is stirred at 85-90Â°C for 2-5 hours. After filtration, the filter cake is used for filtration. After filtration, the filter cake is washed, the filtrate is combined and cooled, and the filtrate is cooled by stirring for 3h. Solid second intermediate; The mass ratio of the first intermediate to the sodium hydroxide solution is I: 1.8-2.0;

3. Prepare the third intermediate

The second intermediate was dissolved in pure acetic anhydride solution for reflux 3 ~ 5h. After the reflux, the acetic anhydride was concentrated and dissolved with toluene. After the dissolution, ammonia water was added, and the reaction took place at 60_65Â°C for 1 ~ 1.5 h. Filtrate, wash and dry the precipitated solid to get the solid third intermediate; The mass ratio of the second intermediate, pure acetic anhydride solution, toluene and ammonia water is 5:1-1.2:0.5-0.8:0.5-0.8;

4. Prepare Finebute

The third intermediate was dissolved in 25% sodium hydroxide solution and cooled to _5Â°C ~ 10Â°C. After cooling, sodium hypochlorite was added slowly within 15-20min for 1h reaction, followed by ice bath reaction of 0.5 ~ 1.5 h and water bath reaction of 0.5 ~ 1.5 h. Finally, the temperature was gradually increased to 60 ~ 80Â°C for 1-5 h, and the reaction was cooled again after completion. After cooling, hydrochloric acid was added in the ice water bath to adjust the PH to 2, and the decolorization was stirred at room temperature. After filtration, sodium hydroxide was added in the ice water bath to adjust the PH to 6-7, and the cooling was stirred for 2 hours. The mass ratio of the third intermediate, sodium hydroxide solution and sodium hypochlorite is 1.0:0.8-1.0:1.0-1.1.

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