1, the disease caused by the rotten fruit
The disease has occurred from the seedling stage to the fruiting stage of the pepper, and is the main disease causing the flowering of the pepper, leaf and fruit. The majority of rotten fruit started from the pedicle, and at the beginning of the disease, water-stained dark brown spots appeared in the diseased part. The diseased part and the healthy part had obvious boundaries, and quickly turned brown and soft rot. When the humidity was high, the white mold layer grew on the surface and the fruit shrank. After remaining on the branches, it is not easy to fall off.
Control methods: (1) Strengthen field management, pay attention to ventilation and light transmission, prevent excessive humidity, and rotate cruciferous vegetables in cultivation to avoid crop rotation with melons and solanaceous vegetables. (2) Use 64% antivirus 50 times solution or 50% metalaxyl manganese zinc 800 times solution, combine spraying and watering, use once every 7 days, and use 2 to 3 times.
2, soft rot caused by rotten fruit
The fruit was born with water-stained dark green patches. The whole fruit was soft and rotted at the later stage. There was a foul odor, the peel turned white, and the fruit fell off after being dehydrated or hung on the branches, and there were few symptoms in other areas. The disease is a bacterial disease. The bacteria are transmitted through rainwater or irrigation water. After infection, the bacteria can be transmitted through the larvae.
Control methods: (1) Greenhouses should be ventilated to prevent excessive humidity. Drain deep trenches around to prevent water accumulation after rain. (2) Kill the tobacco budworm with 10% imidacloprid 1000 times or 5% Sitabol 1000 times. (3) Spray 72% of agricultural streptomycin 4000 times, or 30% DT500 times, or 77% to kill 600 to 800 times of liquid immediately after the rain, spray 2 or 3 times every 7-10 days Left and right once.
3, anthrax caused by rotten fruit
The whole result period has occurred. The result is severe in the middle and later stages, and it is susceptible to disease when the fruit is close to maturity. Initially, it was immersed in yellow-brown round spots, brown on the edges, and gray-brown on the center. There were uplifted concentric rings on the surface of the spots, often with dark spots. When wet, the surface of the lesion overflows with a red sticky material; when dry, the diseased part shrinks and forms into a film, often cracking to expose the seed. The leaves were susceptible, with water-stained green spots in the early stage and brownish spots and light gray spots in the center at the later stage.
Control methods: (1) Seed disinfection; (2) Strengthen field management, avoid planting too dense, timely pruning to old leaves, in order to facilitate the ventilation and light, pay attention to open ditch drainage in the rainy season, to avoid water accumulation in the field, to prevent fruit sunburn. (3) Select 70% thiophanate-methyl 600-800 times solution or 75% chlorothalonil 800-time solution, spray once every 5 to 7 days, and use 2 to 3 times.
4, gray mold caused by rotten fruit
The disease mainly occurred in the young fruit period of pepper. The most serious disease was pepper and pepper. The brown spots were found on the top of the young fruit or peduncle. The sag was rotted and dark brown. The layer of gray mold formed on the surface. , Other parts of the symptoms decreased.
Control methods: (1) Strengthen ventilation management. The high temperature in the shed was maintained to dew the water on the roof, and the ventilation time was appropriately extended in the afternoon to reduce the humidity in the shed. At night, the temperature of the shed was appropriately increased to reduce condensation. (2) Remove diseased plants in time to prevent spread of germs. After the onset of the disease, the diseased leaves and fruit should be removed in time, and the serious diseased plants should be removed and burned. (3) Chemical control; use 50% Suo Ke Ling 2000 times liquid or 50% Heproaine 1500 times liquid spray, spray once every 5 to 7 days, continuous control 2 or 3 times; if the temperature in the booth is low, humidity is high When using a smoked aerosol continuously or alternately fumigation 2 to 3 times, the effect is better.
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