Soybean red spider mites, also known as cinnabar leafhoppers, belong to the family Tetranychidae. In 2007, due to high temperatures and drought conditions, these pests affected over 12 million hectares in Heilongjiang Province, leading to a significant drop in soybean yields. Recent surveys indicate that the damage caused by soybean red spider mites has become one of the most serious threats to soybean crops, with average yield losses ranging from 20% to 30%, and in severe cases, up to 70% to 90%.
Morphologically, adult mites are small, measuring between 0.3 to 0.5 mm in length, with a reddish-brown color and four pairs of legs. Female mites are slightly larger, about 0.5 mm long, and have an oval or pear-shaped body, with a broader front and a pointed tail. They feature slender bristles on their backs and a single black elongated spot on each side. Wintering females appear bright red and shiny. Male mites are smaller, around 0.3 mm, and vary in color from purple to light yellow, often shaped like a spindle or pear. Eggs are spherical, initially colorless and transparent, turning yellow and then red as they mature. Juveniles have three pairs of legs, appearing yellow-white when young, and after feeding, they turn oval and greenish. As they grow, dark green spots develop on either side of their bodies. When they reach the fourth stage, they take on a light green to orange hue, with bristles on their backs.
In terms of behavior, soybean red spider mites prefer to reside in soil cracks, weed roots, and plant residues. Their activity typically begins in mid to late April of the following year. They first infest weeds such as small peony, bindweed, dandelion, and plantain before migrating to soybean fields between June and July. As temperatures rise in late July and early August, their population increases rapidly, and their spread accelerates. By mid-August, their numbers start to decline, and as temperatures drop in September, they begin moving to wintering sites, entering dormancy in October.
In Heilongjiang Province, soybean red spider mites can complete 8 to 12 generations per year. Their development starts at a temperature of 10.5°C and stops at 42°C. The effective accumulated temperature required for a full generation is 163.25°C. Under conditions of relative humidity between 35% and 55% and average temperatures of 22°C to 28°C, the development cycle from egg to adult is the shortest, taking only 10 to 13 days. Therefore, prolonged droughts lasting more than 14 days create ideal conditions for rapid population growth and severe infestations. Conversely, when relative humidity exceeds 70%, it hinders their development. Low temperatures, rain, and wind also negatively impact their reproduction.
These pests can attack soybeans throughout the entire growing season. Initially, they form clusters on the underside of leaves, creating a web-like structure and feeding on the sap. This causes yellow-white spots on the upper surface of the leaves. Within 3-5 days, the spots expand and merge, forming red-brown patches. Leaves may curl, scorch, and eventually fall off, leading to plant death in severe cases. High nitrogen fertilizer use can exacerbate the problem. When food becomes scarce, mites tend to migrate. The peak of damage usually occurs between July and August, with heavily infested or sparse fields suffering more damage.
Control methods include agricultural practices such as applying balanced fertilizers, increasing phosphorus and potassium levels, avoiding late-season nutrient depletion, removing weeds promptly, and managing water irrigation. Crop rotation between dry and wet seasons can also help reduce infestation. Chemical control should be applied when the spotting rate reaches 10%, using products like 73% chlorfenapyr at 3000 times dilution, 40% dicloran at 1000 times, or 25% abamectin emulsion at 3000 times. Spraying 2-3 times is recommended. During droughts, adding 1% of spray adjuvants like Yaoxiaobao or Xindebao can improve effectiveness. Biological control options include 1.8% avermectin EC, 0.3% azadirachtin EC diluted 1500-2000 times, or 10% Lysobacter mycina EC at 1000-1500 times. Adding 1% of spray adjuvants under dry conditions can enhance performance.
Freeze Dried Fruit Powder
Introduction and application of freeze-dried fruit powder
It is a powdered fruit and vegetable product made from fresh fruits after peeling, seeding, de-stemming, slicing, freezing, and vacuum drying processes. It retains the nutritional composition and taste of fruits and has a strong fruit flavor, so freeze-dried fruit powder is a healthy, convenient, delicious, and very practical food ingredient, which is not only convenient and easy to use but also nutritious and rich in taste, suitable for the production and processing of various foods.
The application of freeze-dried fruit powder is very wide, it can be used for flavoring, baking, making drinks, ice cream, yogurt, juice, jam, and other kinds of food. Specific applications are as follows:
1. Flavoring: Freeze-dried fruit powder can be used to make various seasonings, such as goji berry powder, tomato powder, Mango powder banana powder, lemon powder, apple powder, Strawberry Powder, etc., to increase the taste and nutritional value of food.
2. Baking: freeze-dried fruit powder can be used to bake various kinds of bread, cakes, cookies, and other pastries to increase the taste and nutritional value of food.3. Making beverages: freeze-dried fruit powder can be used to make various Fruit Juice Powder, milkshakes, smoothies, and other beverages to increase the taste and nutritional value of drinks.4. Ice cream: freeze-dried fruit powder can be used to make various flavors of ice cream, increasing the taste and nutritional value of ice cream.5. Yogurt: freeze-dried fruit powder can be used to make various flavors of yogurt, increasing the taste and nutritional value of yogurt.6. Juice: freeze-dried fruit powder can be used to make various flavors of fruit juice, increasing the taste and nutritional value of fruit juice.7. jam: freeze-dried fruit powder can be used to make various flavors of jam, increasing the taste and nutritional value of jam. Freeze Dried Fruit Powder,Strawberry Powder,goji berry,Mango Powder,Lemon Powder
Shaanxi Changsheng Industrial Co., Ltd. , https://www.cncsbio.com