Chemical control method for tomato bacterial wilt

Tomato is a common vegetable in life, rich in nutrients, and loved by people. In the process of tomato planting, bacterial wilt is a common disease. In the face of tomato bacterial wilt, most people choose to use pesticides for prevention and control. This article will introduce the pesticide control methods for tomato bacterial wilt.

Symptoms : The height of the eggplant is about 30 cm, and the bacterial wilt strain begins to show symptoms. First, the top leaves are wilting, the lower leaves are wilted, and the middle leaves are wilting. The diseased plant recovers in the evening and the diseased leaves turn light green. The epidermis of the diseased stem is rough, and the adventitious roots or adventitious buds accumulate in the lower part of the stem. When the humidity is high, the stalks on the diseased stem are 1-2 cm plaques which become brown after the water immersion, and the vascular bundles of the diseased stems become brown, and the stems are transected. Extrusion by hand or by moisturizing, the vascular bundle overflows the white bacterial liquid on the cut surface; the disease progresses rapidly, and the severe diseased plant died after 7-8 days, which is two important characteristics of the disease and the wilt disease.

Pathogen : singular pseudo-single cell, is a bacterium. The cells are short rod-shaped single cells with round ends, solitary or twin, 0.9-2.0×0.5-0.8 micron, and 1-3 root tips. Gram stain is negative, the bacteria can use a variety of sugars to produce acid, can not liquefy gelatin, can make nitrate reduction.

Routes of transmission and pathogenesis: pathogenic bacteria mainly stay in the field with the diseased residue or overwinter on the potato block. When there is no host, the pathogen can survive in the soil for 14 months, or even 6 years, becoming the disease. The main source of initial infection. The bacteria are mainly transmitted by rainwater and irrigation water. The diseased potato pieces and the fertilizers can also carry bacteria, and the bacteria invade from the root or stem base wounds; the vascular bundles in the vegetable plants expand. Causing tube blockage and cell poisoning cause leaf wilting; pathogens can also pass through the parenchyma cells near the catheter, causing irregular spots on the stem. The pathogen can develop at 10-40 °C, 30-37 °C withstands pH 6-8, and the optimum pH is 6.6. The slightly acidic soil is seriously affected. When the soil water content exceeds 25%, the growth of the vegetable plants is poor, and it is heavy after a long rain or heavy rain.

Control method:

(1) Carry out rotations with cruciferous or gramineous crops for more than 4 years, preferably with water and dry crops.

(2) Selection of resistant varieties with bacterial wilt, such as anti-Qing 19, newly developed in recent years, Xia Xing, Yue Hong Yu, N02, Hong Kang No. 1, No. 2, No. 28, No. 3, Xiangdao No. 1, Autumn Star, Xiang cited and so on.

(3) Choose seedlings without disease, use sorghum cultivation, and avoid flooding.

(4) After removing the diseased plants, the lime is disinfected.

(5) Strengthen cultivation management, adopt formula fertilization technology, apply fully decomposed organic fertilizer or plant ash, or 500 times solution of 5, 4, 6 and 3 bacteria, change microbial community, or apply 100-150 kg of lime to adjust soil pH value. .

(6) Chemical control. The bacterial wilt antagonists MA-7 and NOE-104 tested by Nanjing Agricultural University were used to soak the roots at the time of planting; or streptomycin sulfate or 72% streptomycin sulfate soluble powder 4000 times solution in the early stage of the disease. Or agricultural anti-"401" 500 times liquid, 25% lycopene copper water 500 times liquid, 77% can kill wettable micron powder 400-500 times liquid, 12% green milk copper emulsifiable oil 500 times liquid, 50% bacteria The WP can be irrigated with 400 times of liquid, and each medicinal solution is 0.3-0.5 liters of good liquid, once every 10 days, and continuously 2-3 times.

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