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[Field identification] mainly damages fruit. The incidence of fruit is mostly caused by insect wounds and daily burns. The diseased tissue is softened and rotted, rapidly expanding to half of the fruit to the entire fruit. In the end, the pulp of the whole disease is rotted into pulp, and only the outer layer of the peel loses its fruit shape. The rot smells bad.
[Pathogenic Cause] Germs can overwinter in the soil with the sick. Since soft rot bacteria can harm a variety of vegetables, there are many sources of bacteria in the field. Germs can be spread by rain, irrigation water, and insects, and can also be spread by the use of fertilisers. Germs can be invaded by insect wounds, scars, and mechanical wounds. The bacteria can be active in the range of 2-40°C. The optimum temperature is 25-30°C and more than 95% relative humidity is needed. H. armigera is seriously ill when it is seriously harmed.
ã€Treatment points】 1 sorghum cultivation, mulching. Control irrigation, slow water irrigation. After the rain, drained water from the fields. 2 pruning, fighting. Avoid doing farm work before dew on the leaves. 3 Thorough control of cotton aphids, tobacco insects and other fruit pests. Prevent the occurrence of fruiting on the day. Farming operations must be refined to reduce mechanical wounds. 4 When the disease is found, it must be removed in time. After the harvest, the diseased body was completely removed and the soil was deep-sweeping. 5 At the beginning of the disease, it can be used to control 72% of agricultural streptomycin sulfate 4000 times, neophytin 4000 times, or 40% of bacteria 8000 times, or 25% of copper ammonia 500 times, or 30% of green. 400 times fluid, or 56% backing 800 times fluid.
Prevention and Control of Tomato Bacterial Soft Rot Disease
Tomato bacterial soft rot [Erwinia carotovora subsp. Carotovora (Jones) Bergey et al.] occurs widely everywhere.