With the development of cucumber planting technology, pests and diseases have also occurred. For example, cucumber anthracnose has become more and more ill in recent years, and it has become more and more serious. Once anthrax occurs, the quality of the cucumber is reduced and the yield is reduced. The so-called "knowing oneself and knowing each other, no wars are worthwhile", this article will mainly talk about the prevention and treatment methods of cucumber anthracnose.
Law of occurrence
1 Anthracnose is a fungal disease and attaches to the surface of the seed or to the diseased body in the soil for winter; the initial infection source generally produces conidia under the condition of spring temperature, and is carried out by means of wind, rain, watering and other farming operations. Spread and infect. In general, the onset temperature is around 25°; the air humidity is greater than 90%.
2 Poorly ventilated and poorly drained land tends to be heavier; when there is dew on the leaves, it is more conducive to disease.
3 Due to the lack of proper management, some agricultural friends love to apply nitrogen fertilizer, which also leads to uneven nutrition distribution.
Prevention points
1 Select resistant varieties and disinfect them. The most resistant varieties that can be purchased are Jinyan No. 4, Early Qing No. 2, Zhongnong 1101, Xiafeng No. 1.
2 Pay attention to the hygiene and disinfection of the bed soil when raising seedlings, use the carbendazim to disinfect the bed soil, and use the chlorobacteria smoke agent to smoke the seedling greenhouse and its agricultural tools and frame materials.
3 Implement a rotation of more than three years to avoid heavy mistakes.
4 Increase the application of phosphate fertilizer and potassium fertilizer to increase the disease resistance of the plant.
5 Ventilation and dehumidification in a timely manner, reasonable control of air humidity.
6 use 30% difenoconazole 800-1000 times solution in the early stage of the onset of spraying or pyraclostrobin 15-20 ml water 30 kg spray for prevention (specific dosage according to the condition). Since both drugs are excellent in efficacy, they can be used according to the amount after the onset.
Food additives are compounds or natural substances added to food for the purpose of improving the color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. At present, there are 23 categories of food additives, with more than 2,000 varieties, including acidity regulators, anticaking agents, defoamers, antioxidants, bleaching agents, leavening agents, coloring agents, color retention agents, enzyme preparations, and flavor enhancers, nutritional fortifiers, preservatives, Sweeteners, thickeners, spices, etc.
Erythritol, Sweetener, Pigment, XOS , Carotene, fish oil
Xi'an Gawen Biotechnology Co., Ltd , https://www.ahualyn-bios.com