Symptoms and characteristics mainly affect the post-harvest storage and transportation of fruits, two symptoms are similar, more than one fruit pedicel or wound occurs, the first light brown water spots, the lesions quickly expanded, the fruit becomes soft and rotten, the surface of a layer of white grow Mildew, white mold later changed to green mildew (green mold) or blue-green mildew (penicillium), the mold edge has a circle of white mold, the disease Jianjian Department at the junction of water spots Soft rot. There are many differences in the symptoms of the two diseases except pathogens (different species of the same genus). The most obvious differences are: blue moldy mildew of penicillium, and narrow white moldy band on the outer edge of the mold (1~2 (millimeters), mildew does not stick fruit wrapper; green mold mildew is green, its outer white moldy belt is wide (8~15mm), mildew paste sticks fruit paper.
The pathogenic and pathological characteristics of the two pathogens are the semi-known fungi Penicillium different species of fungi. The Penicillium fungus is known as Penicillium italicum Weh., and the green mold Mycelium is called P. digitatum Sacc. Both bacteria are produced from mycelia on various organic materials. They produce a large number of conidia, which can be transmitted through air flow. They can also be transmitted through diseased and healthy fruits and invade the wound. Generally, high temperature and high humidity conditions both favor the occurrence of two diseases, but Penicillium most frequently occurs at 18 to 26°C. Green mold develops rapidly at 25 to 27°C. If the fruit is harvested after the rain, heavy fog or dew, the peel has a high moisture content and is easily scratched. Fruits in the harvest, grading, packaging, storage and transportation process caused by more wounds, as well as during storage and transportation warm (18 ~ 27 °C) high humidity (relative humidity 95% ~ 98%), the most serious disease.
Control methods
(1) Spraying 50% of the protective power wet powder 1500 times liquid +2,4-D50~100 unit liquid liquid 1 time before harvesting can reduce the fruit rot during storage and transportation.
(2) Choose sunny dew and pick fruit after drying.
(3) Be careful to prevent fruit face from being hit, stabbed or crushed during grading, packaging, storage and transportation.
(4) Preservation and preservation of fruits (45% Tecdo, or 25% Scoroc, or 45% Awamori 2500-3000 times each with 2,4-D 5000 times) within 2-3 days after harvest Liquid dip fruit 1 minute).
(5) Disinfect the warehouse (ozone disinfection or sulphur fumigation for 24 hours (10 g/m3)).
(6) control the library (cellar) temperature and humidity (usually 5 ~ 9 °C, relative humidity 85% ~ 90%, but slightly different types), pay attention to ventilation.
(7) improve the packaging (such as "biphenyl" treatment of wrapping paper or film, etc.).
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