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 cause significant losses 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 develop a gray to dark brown center. Small black spots (called acervuli) appear around the edges. When humidity is high, the affected areas may exude an orange-red, sticky substance. In dry conditions, the lesions shrink, become thin and brittle, and often crack. On leaves, the symptoms start as water-soaked, greenish spots that turn brown and irregular. The center of the lesion becomes gray, and small black spots form at the margins. Infected leaves tend to drop early. On fruit stems, brown, sunken lesions may appear, which can crack when dry.
**Environmental Conditions for Disease Development:**
The pathogen is caused by *Colletotrichum* species, which overwinters in the soil as sclerotia or on infected seeds. The fungus spreads through rain, dew, and contaminated seeds. It thrives in temperatures between 12°C and 33°C, with optimal growth at 27°C. It's a thermophilic disease that requires moisture for spore germination. Outbreaks commonly occur after heavy rains in summer and autumn. High plant density, poor air circulation, excessive irrigation, and delayed removal of diseased plants all contribute to its spread. Greenhouses with high humidity and poor ventilation are particularly vulnerable.
**Control Measures:**
1. Use disease-free seeds or treat them by soaking in 55°C warm water for 10 minutes, followed by cooling in cold water to promote germination. Alternatively, soak seeds in a 50% carbendazim wettable powder solution diluted 500 times for one hour before sowing.
2. Choose fields that have not been used for solanaceous crops in the past two years, and ensure good drainage.
3. Immediately remove and destroy any infected plants to prevent further spread.
4. In protected cultivation, avoid dripping irrigation and ensure proper ventilation and light exposure.
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. You can also use 50% iprodione at 300–400 times dilution. Spray every 7 days and repeat the treatment 2–3 times for effective control.
By implementing these preventive and curative measures, farmers can significantly reduce the impact of chili pepper anthracnose and protect their crops from economic loss.
Food Additive
Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion and processing technology. Generally, food additives may not be food and may not have nutritional value, but they must conform to the concept of the above definition, that is, do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality.
Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.
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