Huifeng shares: the rapid killing of tomato bacterial diseases

Huifeng shares: the rapid killing of tomato bacterial diseases

First, bacterial ulcer disease

The diseased fruit seedlings of tomato ulcer disease start from the leaf margin, gradually wilting from the lower part, and some produce ulcerative depression streaks at the hypocotyl or petiole, which makes the diseased plant dwarf or die. The adult plants are ill, the lower leaves are wilting, the leaves are curled, and the water is like water. Sometimes, one or part of the lobes of the plants are wilting; in the late disease, the stalks appear long and narrow brown streaks, which expand up and down, sag or crack, and the stems increase. It is thick and often produces a large amount of air roots. The stems are hollow or brown, and the smell is dissipated. In severe cases, the plants die. When it is rainy or humid, hyphae overflows from or attaches to the diseased stem or petiole. A white stain is formed. After the young fruit is damaged, it shrinks, deforms and develops slowly. The diseased spot on the green fruit is round, the periphery is white, the center is rough black, the surface of the sputum is necrotic, and the surface of the fruit is slightly raised.

Huifeng shares tomato bacterial diseases

Second, bacterial bacterial wilt

The symptoms of bacterial wilt disease were not obvious at the seedling stage, and the plants began to show harmful symptoms after flowering. The color of the leaves is light and wilting. Blade wilting begins with the upper blade, followed by the lower blade, and finally the middle blade. The initial leaves of the disease were wilting at noon, and returned to normal in the evening and morning. Repeatedly, the wilting increased, and finally died, but the plants were still cyan. The middle and lower cortex of the diseased stem are rough, and the adventitious roots and adventitious buds often grow. The stems of the diseased stems become dark brown, but the roots of the diseased plants are normal. After cross-cutting the diseased stem, soak in clear water or squeeze the incision by hand, there is milky white mucus overflow (bacteria pus).

Tomato bacterial wilt is caused by infection by Pseudomonas (bacteria). The pathogens overwinter with the diseased bodies in the soil and are spread by rainwater and irrigation water. The most suitable temperature for the onset is 25-37 ° C, below 10 ° C, above 41 ° C to stop development. When the soil water content is more than 25%, it is conducive to the invasion of the bacteria, and it is serious when the temperature is high and high. In addition, continuous cropping, low-lying land, poor drainage, soil calcium deficiency and phosphorus deficiency are beneficial to the disease.

Huifeng shares tomato bacterial diseases

Third, scab disease

Mainly harmful to stems, leaves and fruits. In the early stage of the diseased leaves, there were water-soaked small spots on the back of the leaves, gradually expanding into a round shape or connecting into irregular yellow-brown lesions, which were rough and uneven. There were chlorotic halos around the lesions, and the dry and dry were crisp. The stems first appeared in the immersed chlorotic spots, and then expanded into a long elliptical shape with dark oval spots in the center. The surface of the diseased fruit showed water-immersed chlorotic spots, which gradually expanded and had oil immersion light at the beginning. Yellow-brown or dark-brown wood plug, 0.2-0.5 cm in diameter, nearly round rough and dead spots, and some are connected to each other into irregular large plaques. When the joint between the fruit stalk and the fruit is damaged, it is easy to fall.

The pathogens overwinter with the diseased bodies in the field or on the attached seeds . In the second year, they spread to the leaves, stems or fruits by wind and rain, and the insects invade the damage from wounds or pores. High temperature, high humidity, rainy days, heavy disease, extensive management, heavy insects or storms cause more wounds, easy to develop.

Fourth, soft rot

It is harmful to the stem and also harms the fruit. The stem begins from the pruning wound and then extends to the inside. After the ZUI, the pith rots and has a foul smell. After the water is lost, the stem is hollow. The stems of the diseased stems are intact and unaffected. The fruit is damaged and the skin is intact, the inner fruit is festered, the juice overflows, and there is stench.

Host a wide range of bacteria, in addition to damage Solanaceae vegetables, but also harm some vegetables cruciferous vegetables. The pathogen mainly overwinters with the diseased body in the soil. During the growth of the vegetable plant, it spreads with insects, rainwater, irrigation water, etc., and invades from the wound. In the case of stalks, most of them invade from pruning wounds; in the case of fruits, they mainly invade from the pupils of pests such as larvae of tobacco budworms. After the invasion of the pathogen, the pectinase is secreted, so that the middle layer of the gel between the host cells is dissolved, and the cells are separated, causing soft rot.

Huifeng shares tomato bacterial diseases

The bactericidal mechanism of Huirun®

What type of pesticide does Huirun® belong to? Why are there special effects in bactericidal and bacteriostatic? Why can it inhibit fungal diseases and control bacterial diseases, but also prevent corrosion and mildew, and the environmental performance is so superior? Because the active ingredient of Huirun® is an organic heterocyclic compound, it has a strong anti-bacterial effect on fungi and bacterial diseases. ZUI has developed a new fungicide in the world in recent years, with high investment and broad spectrum. Excellent characteristics such as low toxicity and environmental protection. In addition to these properties, it can also be used for industrial mildew and corrosion protection. Widely used in tanning, textile, paper, cultural relics protection and human and animal specimen protection. Huirun® Advantage

One is to destroy the nuclear structure of the pathogen, causing it to lose its heart and fail. Second, it interferes with the metabolism of the cells, causing its physiological disorder, and ZUI eventually leads to death.

In the sterilization process, the above two points can be achieved at the same time, and the germs are completely killed, thereby achieving the ideal effect of eradicating diseases.

Five characteristics of Huirun®

1, high efficiency: sterilization thoroughly Huirun® has a strong killing ability against rot pathogens, indoor virulence determination of 95%, field test control effect of more than 80%; rapid healing. Huirun® also has a strong spreading and osmotic effect. It can directly penetrate into the inside of the tree tissue and directly kill the latent bacterial source. It has a good preventive and therapeutic effect and is comprehensive in nutrition.

2, broad-spectrum: In recent years, after a large number of experiments on various crops in various provinces and regions across the country, Huirun® can not only cure a variety of fungal diseases, but also effective against bacterial diseases.

3. Safety: Huirun® is a microemulsion with advanced dosage form, sufficient dissolution, no damage to flower and leaf leaves, no pollution to the environment, easy to use, and the preferred fungicide for pollution-free green fruit production.

4, low residue, people need to consume a large amount of vegetables, fruits and agricultural by-products every day, and the pesticides remaining on the surface of these products will be poisoned if they accumulate a certain amount in the human body. Huirun® does not contain sulfur and chlorine detected by the state. Mercury, arsenic, lead and other elements harmful to the human body are safe for humans and animals.

5, low toxicity: domestic toxicity of pesticide products is divided into five levels, toxic accumulation index LD above 500 is low toxicity, the LD of our company's original drug of thiamoxylin is above 1600, far exceeding the domestic regulations Standard.

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