Early prevention of onion downy mildew

During the spring season, temperatures have risen, and various vegetables have entered a period of vigorous growth. At the same time, they have also created favorable conditions for the spread and epidemic of various germs. For onions, the more serious disease is downy mildew, reminding farmers to prevent it early. I. Symptoms Onion onion downy mildew mainly damages leaves and pedicels. On the peduncle, the primary yellowish-white or milky-yellow infestation spots are larger, spindle-shaped or elliptical-shaped, and white molds are produced on the pedicels, and later become light yellow or dark purple. The middle and lower leaves became infected, and the diseased parts gradually dangled. The pseudostem is more broken and bent. Diseases caused by bulbs can cause systemic infestation. Such plants are dwarfed and the leaves are deformed or distorted. When the humidity is high, a large amount of white mold grows on the surface. Onion downy mildew mainly damages the leaves. The lesions with light onset were pale green and long oval, and when severe, they spread to the first half of the leaves. The plants were yellow or withered. The diseased leaves were inverted "V" shaped. Pedicel infected with the symptoms of the leaves, easily broken by the disease Department died. When the humidity is high, the disease minister produces a white to purple gray mold layer, that is, the cysts and sporangia of the bacteria. The bulb becomes soft after infection, the outer scales are rough or shrunken, the plants dwarf, and the leaves are distorted. Second, the disease cycle and the onset of factors in the oospores on the host or seed or soil overwintering, the following spring germination, from the plant's stomatal invasion. When the humidity is high, sporangia are produced on lesions and transmitted by wind, rain, insects, etc. for reinfection. Generally low-lying, poorly drained, and heavily re-emerged, the weather is often cool and rainy or often has heavy fog. 3. Prevention and control (1) Choose lands with high topography and easy drainage, and implement crop rotations with other than onions for 2 to 3 years. (2) Selection of disease-resistant varieties. In general, red and yellow varieties are more resistant to disease, such as Chuangfu 1 and so on. (3) seed dressing with 0.3% seed weight of 35% radomil, or soaking in warm water at 50 °C for 25 minutes, and then immersed in cold water, remove and air dry. (4) Clean up the diseased plants at the time of harvest and bring them out of the field to be buried or burned. (5) Apply 90% triethylphosphonate wettable powder 400 to 500 times, or 75% chlorothalonil wettable powder 600 times, 50% methyl cream wettable powder 800 to 1000 times, 64 % Antivirus WP 500 times, 72.2% Precizer 800 times, 70% Ethylene Manganate WP 500 times, S 0% Ethyl phosphonium Aluminum WP 500 times, every 7-10 days 1 Times, continuous control 2 to 3 times.

Additives mainly refer to various antibiotics, antioxidants, mold inhibitors, binders, colorants, flavouring agents, health care and metabolic regulation drugs, etc. are conducive to enhancing feeding effect, conducive to the production and storage of non-nutritive Feed Additives and their formulated products. It is mainly divided into food additives, feed additives, concrete additives, and oil additives.

Food additives refer to the chemical synthesis or natural substances added to food to improve the quality, color, aroma and taste of food, as well as the need for preservation and processing technology. Food additives are a term that refers to the chemical synthesis or natural substances added to food to improve the quality, color, aroma and taste of food, as well as the need for preservation and processing technology. Food additives are generally not food and may not have nutritional value, but they must conform to the above definition, that is, they do not affect the nutritional value of food, and can prevent food spoilage, enhance food sensory properties or improve food quality.

Feed additives, also known as feed additives, refer to the general term of additives manually added to formula feed in order to make up for the shortcomings of formula feed and some special needs. The functions of additives include: 1) insufficient nutrients in feed; 2) preventing deterioration of feed quality; 3) improving palatability of feed and utilization rate of feed; 4) enhancing disease resistance of feeding animals, promoting normal development and accelerating growth and production of feeding animals; and 5) increasing the output and quality of feeding animal products. The dosage of these special substances is very small, generally according to a few percent of the formula feed to several parts per million (mg/kg), but the effect is very significant. According to some data at home and abroad, it is considered that the average efficiency can be increased by 5%-7%, sometimes up to 10%-15%.


Additives

Glycyrrhizinic Acid,Methyl Maltol,Food Additive,Natural Methyl Cyclopentenolone

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