First, symptoms:
Black cabbage rot can be pathogenic at both the seedling stage and the adult plant stage. In the adult stage, the lesions are more harmful to the leaves. The pathogenic bacteria invade the leaf margin caused by the water hole, showing a "V" shaped lesion. Invasive from the wound can form indefinite spots in any part of the leaves. The lesions are light brown, with yellow halos around the edges, and the veins of the diseased body become necrotic and dark. The lesions spread to both sides or inside, causing the surrounding leaves to yellow or die. The bacteria can develop along the veins and petioles and spread to the stems and roots, resulting in black rot and rot of the vascular bundles in the stems and roots, but not stinky. The stems have black hearts or dry rots under dry conditions, and there are differences between soft rot and rot.
Second, control methods:
1, choose resistant varieties. There is a significant difference in resistance to black rot in different varieties of cabbage. Farmers should use local disease-resistant varieties. Such as the Green Ball 55, Japan Green, Golden Autumn 60, Jane 99, Japan very early on the 2nd, the East very early and other varieties.
2, clean the pastoral, cabbage after harvest, carefully remove the field of plant debris, reduce field pathogens.
3, with non-cruciferous crop rotation for 2 to 3 years.
4, balanced fertilization, increased phosphorus and potassium fertilizers, improve plant resistance.
5. Chemical control: At the beginning of the disease, 72% of agricultural streptomycin WP 4000-5000 times or 47% of Garnett WP 700 times, or 77% of WP can be used to kill 500-800 times of WP or 14% of the ammonia solution of copper and water 350 times, control once every 5 to 7 days, continuous control of 2 or 3 times, pay attention to alternate use of agents. Stop spraying before harvesting for 10 days.
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