Occurrence and Prevention of Vegetable Diseases in Facilities
Indoor and outdoor environment of high temperature, high humidity, and weak light in vegetable gardens in winter and spring are easy to induce diseases such as gray mold, sclerotium, etc., and soil-borne diseases such as withering, creeping, and epidemics occur due to the difficulty of dumping the greenhouse, and also due to the continuous production of greenhouses in winter. Suitable for tomato late blight, green pepper virus disease, cucumber blight, black spot disease and other pathogens smoothly overwintering.
I. Characteristics of the occurrence of vegetable diseases in the facilities There are significant differences in greenhouses and open areas between greenhouses and microclimates. The greenhouse provides a favorable place for the annual production of vegetables, and it also provides favorable conditions for the breeding and reproduction of diseases. The diseases of vegetables have been increasing year by year. The main features are: soil-borne diseases are becoming more and more serious, and epidemics of gas-transmitted diseases are increasing; pathogens are complicated and medication is difficult; insect pests recur quickly, and pests such as cockroaches, acarids, mites are harmful throughout the year, and reproduction is rapid. Large insects, strong resistance; physiological disorders occur frequently.
Second, the main factors affecting the occurrence of diseases
1. Air humidity: The high humidity environment of the greenhouse reduces the disease resistance of vegetables, but it is suitable for germination, infection and reproduction of various pathogenic bacteria and bacteria.
2. Temperature: The environment suitable for the growth of vegetables usually can also cause various diseases.
3. Soil: The soil is the root environment of vegetables, and it is also a place where many germs can pass through winter. The vegetables grown in greenhouses are relatively single, and the rotation is difficult. Continuous cropping is unavoidable. The residues secreted by vegetable roots and the residual roots cause the soil microbes to gradually lose their balance, and the number of pathogens continues to increase, causing diseases to occur.
4. Host: Phytophthora infestans only injure tomatoes and potatoes. With the rapid increase of the tomato cultivation area in the greenhouse, the disease is increasing year by year, and it also provides a large number of bacterial sources for exposed tomatoes, which is one of the major diseases that often occur throughout the year.
Third, the greenhouse vegetable disease occurrence trend
1. The original diseases under greenhouse conditions are even more destructive: virus diseases, diseases, and root rot of solanaceous vegetables, virus diseases and powdery mildew of fruits and vegetables are more serious, and the harm of root-knot nematode diseases involves almost all Plant all the vegetables. Cucumber downy mildew occurs even more in the conditions of the greenhouse.
2. The types of diseases are increasing: As the greenhouse vegetable is planted in a special closed system for many years, the continuous cropping of the greenhouse increases the number of disease types, and new diseases continue to emerge. In addition, lack of elements, excess trace elements, high or low temperature barriers, excessive or unfertilized manure, low temperature and damp roots, root rot caused by soil viscosity, Fusarium root rot, water damage caused by black root disease, ammonia damage The cotyledons turn white, and coal-burning produces sulfur dioxide that poisons vegetables. Carbon monoxide yellows the leaves of vegetables, and the seeds are damp and moldy. The toxins secreted by Alternaria or Fusarium affect seed germination.
3. Secondary diseases have risen as the main diseases: If the vegetable ashberry disease has endangered 28 kinds of vegetables. Under conditions of high humidity and low temperature in greenhouses, serious diseases occur, and some losses can reach more than 50%.
IV. Comprehensive prevention and control measures
1. Select disease-resistant varieties: adapt to local conditions, choose disease-resistant varieties reasonably, try to use resistant varieties, adjust crop layout, avoid long-term contiguous cultivation of single varieties, and use modern biotechnology, such as genetic engineering technology, to breed highly resistant transgenic varieties. .
2. Seed treatment: Warm soaking is a common method of treatment. Vegetable seeds are generally soaked in warm water of 50-60°C and continuously stirred to make the seeds evenly heated. The treatment time varies depending on the species. For example, tomato soaking at 55°C for 30 minutes and cucumber soaking at 55°C for 15 minutes; many vegetable seeds on the market are treated with seed coating to form pelletized seed or seed tape, which can achieve disease prevention and save With the amount of seed, it saves time and effort.
3. Field management: Intensify water and fertilizer management, increase the use of organic fertilizer, and improve soil structure and performance. Pay attention to the reasonable mix of fertilizer, do not apply, do not re-apply nitrogen fertilizer, nitrogen, phosphorus, potassium ratio is appropriate. Apply leaf and fertilizer in a timely manner to ensure a balanced and balanced diet of vegetables, promote robust growth of vegetables, and improve their resistance to stress; use drip irrigation, submerged under-membrane irrigation technology, avoid flood irrigation, cloudy watering, etc. to reduce soil and Air humidity prevents disease from occurring.
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