Recently, with the increase of temperature and humidity, vegetable anthracnose has also entered a high incidence period. This disease has a serious impact on the growth and yield of vegetables, and has brought a lot of trouble to farmers. So, what is vegetable anthracnose?How to prevent it?We'll go into more detail below.
1. Symptoms of vegetable anthracnose.
Vegetable anthracnose is a disease caused by fungi that occurs mainly on leaves, stems, and fruits. The initial symptoms are the appearance of water-stained small spots on the leaves, which gradually expand into round or oval lesions, with purple-brown edges and gray-white in the middle, and the later lesions are easy to break into perforations. Disease spots can also appear on the stems and fruits, which can lead to plant death in severe cases.
Second, the pathogenesis of vegetable anthracnose.
The occurrence of anthracnose in vegetables is closely related to environmental conditions. The environment of high temperature and humidity is conducive to the reproduction and spread of pathogenic bacteria, therefore, the incidence of vegetable anthracnose will increase significantly in summer and rainy season. In addition, factors such as continuous cropping plots, weak plant growth, and excessive nitrogen fertilizer application will also aggravate the occurrence of diseases.
3. Prevention and control methods of vegetable anthracnose.
1.Selection of disease-resistant varieties: Different varieties of vegetables have different resistance to anthracnose, and the selection of disease-resistant varieties can effectively reduce the occurrence of diseases.
2.Strengthen cultivation management: reasonably arrange planting density and keep the field ventilated and light-transmittingControl the amount of nitrogen fertilizer, increase the application of phosphorus and potassium fertilizer and organic fertilizer, and improve the disease resistance of plantsRemove diseased leaves, diseased plants and litter in time to reduce the spread of pathogenic bacteria.
3.Chemical control: spray pesticides in time in the early stage of the disease, and the optional agents are methyl tobuzin, carbendazim, chlorothalonil, etc. Pay attention to the alternating use of different agents to avoid the development of resistance.
4.Biological control: the use of biological agents for control, such as the use of Trichoderma and other microbial agents, can effectively inhibit the growth and reproduction of pathogenic bacteria.
5.Physical control: Physical methods are used for control, such as using yellow sticky insect boards to trap aphids and other pests to reduce the transmission route of pathogenic bacteria.
4. Precautions.
1.In the prevention and control of vegetable anthracnose, it is necessary to pay attention to the rotation of different pesticides to avoid drug resistance. At the same time, it is necessary to prepare and spray in strict accordance with the instructions for the use of the agent to avoid excessive use or over-use.
2.In the process of prevention and control, it is necessary to pay attention to comprehensive prevention and control, and carry out comprehensive management on the basis of agricultural prevention and control, combined with chemical prevention and control and biological prevention and control. At the same time, attention should be paid to protecting and maintaining the balance and stability of the ecosystem.
3.In the process of vegetable production, it is necessary to strengthen field management, timely plant adjustment and pruning, maintain ventilation and light transmission and humidity control in the field, and create good environmental conditions for the growth of vegetables.
4.For vegetables that have been infected with anthracnose, they should be treated and controlled in a timely manner. Plants with serious infection should be uprooted in time and properly disposed of to reduce the spread and spread of pathogenic bacteria. At the same time, it is necessary to strengthen field inspection and monitoring, and find and deal with new diseased plants and leaves in a timely manner.
5.In the process of prevention and control, it is necessary to pay attention to personal safety and environmental protection. When using chemicals, pay attention to wearing protective equipment and avoid direct contact with ** and inhalation of chemicalsAt the same time, it is necessary to properly dispose of the residues after the packaging and use of discarded pharmaceuticals to avoid adverse effects on the environment and ecology.
In short, the prevention and control of vegetable anthracnose requires comprehensive management measures that combine multiple methods. In the production process, field management and monitoring inspections should be strengthened, and diseased plants and leaves should be found and dealt with in a timely mannerAt the same time, it is necessary to rationally use prevention and control methods such as chemical agents and biological agents to carry out comprehensive treatment. Only in this way can we effectively control the occurrence and spread of vegetable anthracnose and ensure the yield and quality safety of vegetables.