Controlling vegetable gray mold to control temperature and humidity

Botrytis is a fungal disease that can harm hundreds of cultivated crops. It often occurs on vegetable crops such as tomatoes, peppers, cucumbers, and eggplants and causes serious damage.

From the name of gray mold, the important feature of the disease is that the diseased part forms a dense gray mold layer, which is the conidia of the pathogen. They can spread with the airflow and rain, infecting plant seedlings, stems and leaves, and flowers. Fruit and cause decay.

Botrytis cinerea is a weak parasite that cannot directly infect healthy green tissue and can only be infested by wounds and flowers. The pathogens often first infect flowers and multiply during flowering, and then express symptoms in the part of the flower pedicle or the pedicle, which often begins at the edge or tip. At the same time, falling flowers and falling fruits also play an important role in transmitting diseases. Tomatoes can also carry pathogens when they are stained with flowers. It is best to add 0.1% procymidone (Skeletin) to the prepared 2,4-D dilution.

Gray mold prefers a cold and humid climate, and the infection of the bacteria requires a low temperature of 13 ° C ~ 24 ° C and a humidity of more than 90%. Water film is a necessary condition for spore germination, and this winter and spring climate is more suitable for gray mold disease, we must pay attention to prevention and treatment.

According to the above characteristics of gray mold, first of all, in the cultivation management, attention should be paid to controlling temperature and humidity. Specific practices include choosing watering in the morning or morning, controlling the number of watering, appropriately extending the air release time, etc., adjusting the direction of the plant, plant spacing, removing old leaves, and controlling weeds to increase ventilation and light transmission and reduce disease.

Secondly, because the pathogens on the diseased plants are mixed in the soil for wintering, it is the main source of bacteria in the second year. Therefore, pastoral hygiene, ploughing and smashing, removing diseased fruits, diseased leaves, concentrated manure and rotation are important measures to reduce pathogens.

The third is to timely carry out chemical control. Before flowering to fruit ripening, pay attention to check the condition, and prevent and control the drug. The dosage form is best to choose powder or aerosol. Such as: 10% procymidone (speed Keling) aerosol, 45% chlorothalonil aerosol, smoked for 3-4 hours, or spray 5% chlorothalonil, 10% fungicide dust, or spray 50% Isocarbazide (bupanol), 50% procymidone (Spirulin), thiophanate-methyl (methyl thiophanate) 1000 times solution, 50% carbendazim 500 times solution and other agents. It is recommended to use a mixture of carbendazim, thiophanate or sulphonate for multiple times. To avoid resistance to pathogens, it is recommended to use different series of agents alternately.