Control measures for pepper disease
Chili pepper disease is a disease that can damage the roots, stems, leaves, and fruits of hot peppers. In recent years, it has become increasingly serious and has become a devastating disease in pepper production. It can develop throughout the entire production process and is most vulnerable to fruit failure. The disease at the seedling stage often produces dark green, water-spotted lesions at the tips of the leaves or buds, causing rot and necrosis of the tip and tip of the bud, or even death of the whole plant. The leaves are susceptible, resulting in many watery lesions, followed by a white round disease class, where the disease subsides without perforation, causing defoliation. Damage to stems and shoots, resulting in water-stained patches, rapid wilting of upper leaves, severed broken stalks, fruit damage occurring near the pedicles, round or near-circular lesions, brownish black, and depressions Concentric wheel.
Control methods:
1. Diseased plants should be removed in a timely manner and disinfected with quicklime.
2, before the onset of 1:1:200 Bordeaux fluid prevention.
3. At the beginning of the disease, multiple records or antivirus or Ledomil were used for spraying prevention and control, once every seven days.
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