Among the vegetable infective diseases, the most common diseases caused by fungi are followed by bacterial diseases. Among these diseases, fungal diseases and bacterial sexually transmitted diseases, viral diseases and non-invasive diseases have similar symptoms and should not be distinguished. In order to enable vegetable farmers to correctly identify and effectively control, the methods of identification and chemical control are summarized as follows:
Fungal disease
Vegetable diseases caused by fungi can show spots, wilting, deformity and other diseases, but bacterial diseases can also cause the same symptoms, the main difference is that bacterial diseases can see spider-like or flocculent bacteria at the site of the disease. Silk bodies, and some metamorphosis of mycelium such as sclerotia. There are various molds on the surface of the diseased part, which is an important feature for identifying fungal diseases. There are many types of fungi, such as downy mildew, powdery mildew, gray mold, blight, blight, etc., which cause the most serious damage.
For the control of fungal diseases, 72.2% Plex water agent, 15% powder rust WP, 50% keering powder, 64% chlorpyrifos WP, 50% carbendazim WP can be used. Chemical agents are used for prevention and treatment.
Bacterial disease
Vegetable diseases caused by bacteria, mainly spots, streaks, ulcers, wilting and rot. Most of the lesions appear as acute necrotic plaques. The lesions are translucent in the early stage, and there are often oil-immersed heads and chlorotic yellow ankle rings on the edges. Under humid conditions, the diseased parts overflow the pus and form a significant condition.
Chemical control of the disease, generally choose 72% of agricultural streptomycin wettable powder, 77% of WP can be killed, 25% of copper sulphate and other chemical agents for prevention and treatment.
Viral disease
The viral diseases of vegetables are mostly chronic diseases of the whole plant. The external appearance symptoms are often mosaic, chlorotic, ring-shaped, dead spots, clumps and leaf shrinkage. Viral diseases have only symptoms and no symptoms, which is confused with fungal diseases and bacterial diseases. The difference is that the occurrence of viral diseases has obvious spread from point to point. The disease appears on the diseased plants, often starting from the top and then expanding to other parts of the plant. The spread of the virus depends on insect transmission, juice contact and graft infection. The virus disease is aggravated under the conditions of high temperature and drought, and the occurrence of non-invasive diseases is relatively uniform, and does not appear to expand from point to surface. The diseased plants are often infected with the whole plant, and the plants cannot be infected. The occurrence of diseases is closely related to factors such as adverse environment.
For the prevention and treatment of viral diseases, 1.5% of the phytopathogenic emulsion, 20% of the virus A wettable powder, 83 antagonists and other chemical agents are generally selected for prevention and treatment.
Source: Farmers Daily
Fungal disease
Vegetable diseases caused by fungi can show spots, wilting, deformity and other diseases, but bacterial diseases can also cause the same symptoms, the main difference is that bacterial diseases can see spider-like or flocculent bacteria at the site of the disease. Silk bodies, and some metamorphosis of mycelium such as sclerotia. There are various molds on the surface of the diseased part, which is an important feature for identifying fungal diseases. There are many types of fungi, such as downy mildew, powdery mildew, gray mold, blight, blight, etc., which cause the most serious damage.
For the control of fungal diseases, 72.2% Plex water agent, 15% powder rust WP, 50% keering powder, 64% chlorpyrifos WP, 50% carbendazim WP can be used. Chemical agents are used for prevention and treatment.
Bacterial disease
Vegetable diseases caused by bacteria, mainly spots, streaks, ulcers, wilting and rot. Most of the lesions appear as acute necrotic plaques. The lesions are translucent in the early stage, and there are often oil-immersed heads and chlorotic yellow ankle rings on the edges. Under humid conditions, the diseased parts overflow the pus and form a significant condition.
Chemical control of the disease, generally choose 72% of agricultural streptomycin wettable powder, 77% of WP can be killed, 25% of copper sulphate and other chemical agents for prevention and treatment.
Viral disease
The viral diseases of vegetables are mostly chronic diseases of the whole plant. The external appearance symptoms are often mosaic, chlorotic, ring-shaped, dead spots, clumps and leaf shrinkage. Viral diseases have only symptoms and no symptoms, which is confused with fungal diseases and bacterial diseases. The difference is that the occurrence of viral diseases has obvious spread from point to point. The disease appears on the diseased plants, often starting from the top and then expanding to other parts of the plant. The spread of the virus depends on insect transmission, juice contact and graft infection. The virus disease is aggravated under the conditions of high temperature and drought, and the occurrence of non-invasive diseases is relatively uniform, and does not appear to expand from point to surface. The diseased plants are often infected with the whole plant, and the plants cannot be infected. The occurrence of diseases is closely related to factors such as adverse environment.
For the prevention and treatment of viral diseases, 1.5% of the phytopathogenic emulsion, 20% of the virus A wettable powder, 83 antagonists and other chemical agents are generally selected for prevention and treatment.
Source: Farmers Daily
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