The Main Diseases of Solanaceae Vegetable Seeds and Its Control Methods
2019-11-09 11:02:40
Solanaceous vegetables diseases are mainly transmitted by wind, rain, insects, seeds, aphids, field strains, and diseases and sap in the field. Among them, seeds are the main carrier of pathogens, and they are also one of the important transmission routes for diseases of solanaceous vegetables. Pre-seeding seed treatment can eliminate or purify the primary infestation source, so as to prevent the occurrence of diseases. This article gives a brief description of the main diseases and their control methods of Solanum vegetables seeds.
(a) pepper
1 The main diseases and the presence of pathogenic seedlings are tripped to the seedlings: pathogens are lurking inside the seeds; blight: mycelium lurks inside the seeds, sclerotia adheres to the surface of the seeds; pepper anthracnose: spores adhere to the surface of the seed; Bacterial spots: Bacteria adhere to the seed surface; Pepper virus diseases: Viruses are present on the surface of the seed; Pepper Blight disease: Occurs within the seed; Verticillium wilt is present inside the seed.
2 control methods
2.1 Temperature soaking soaking with 60 °C hot water soaking, the amount of water is 3 times the amount of seeds, the first slowly poured into the seed, while downside stirring, until the temperature dropped to 25-30 °C, soaking 12-24 hours. This method has control over the diseases transmitted by seeds.
2.2 Soaking with zinc sulfate Use a zinc sulfate solution with a concentration of 0.20%–0.40% and soaking for 12 hours at 20–25°C. This method has an inhibitory effect on pepper virus disease.
2.3 Soaking with Trisodium Phosphate Soak the seed in clean water, soak it for 3-4 hours, and then soak in 10% trisodium phosphate solution for 30 minutes. Rinse with clean water after removing. This method can kill or purify the pepper virus.
2.4 Soaking in Copper Sulphate Soak the seeds with fresh water for 10-12 hours, then soak them in % copper sulfate solution for 5 minutes, and remove them with clean water. This method can prevent sweet pepper anthracnose and bacterial keratoses.
2.5 Carbendazim Soaking Seed soaking in cold water for 3-4 hours, then dilute 500% of 50% carbendazim wettable powder for 1 hour and rinse with water. Kills or purifies chili peppers.
2.6 Sodium hypochlorite soaking Seed soaking with 1% sodium hypochlorite for 5-10 minutes and then washing with water can prevent pepper blight, verticillium wilt and anthracnose.
(b) Tomato
1. The main disease and the site of the presence of pathogens damping-off: pathogens lurking inside the seeds. Tomato leaf mold: Spores adhere to the seed surface. Tomato early blight: Spores adhere to the seed surface. Tomato wilt disease: germs are present on the surface and inside the seed. Tomato Mosaicism: The virus is present inside and outside the seed, and a small amount of virus can invade the endosperm. Tomato scab disease: Bacteria adhere to the seed surface.
2 control methods
2.1 Soaking seed in warm water Soak the seed in cold water for 10 minutes, then remove it and put it in hot water of 50-55°C, and stir continuously so that the seeds are heated evenly, and add hot water at any time to make the temperature Maintain at 50-55 °C, after 15-30 minutes into the cold water to disperse the excess heat, and soak for 4-5 hours. This method can prevent early blight, damping-off, and leaf mold.
2.2 Trisodium phosphate soaking seed before sowing seeds first soaked with water for 3-4 hours, then transferred to 10% trisodium phosphate solution and then soaked for 40-50 minutes, remove and rinse with water for 30 minutes. This method can prevent tomato virus disease.
2.3 Potassium permanganate soaking Seeds are soaked in warm water of 40°C for 3-4 hours, soaked in 0.10% potassium permanganate solution for 30 minutes, and washed with water after removal. This method can reduce tomato canker disease and mosaic disease.
2.4 Soaking with hydrochloric acid Soaking the seeds with 200 times diluted hydrochloric acid for 3 hours can eliminate tomato tobacco mosaic virus.
2.5 Formalin soaking Soak seeds for 4 to 5 hours in clean water, transfer to 1% formalin solution for 15-20 minutes, remove and wrap them in damp cloth, and place in tightly closed container. Hours, remove and wash with water. Can reduce or control tomato early blight.
2.6 sodium hypochlorite soaking seed soaking with 1% sodium hypochlorite solution for 20-30 minutes, and then wash with water to prevent tomato scab.
(c) Eggplant
1 The main diseases and pathogenic bacteria in the presence of quenching disease: pathogens found in the seeds. Blight: Mycelium lurks inside the seed, and sclerotia attaches to the surface of the seed. Eggplant Brown Vein Disease: The mycelium lurks inside the seeds, and the spores adhere to the seed surface. Eggplant verticillium wilt: exists inside the seeds. Eggplant Blight: The germs are found inside the seeds.
2 control methods
2.1 Soaking in warm water Soaking in warm water at 55°C for 15 minutes or soaking in warm water at 50°C for 30 minutes, remove and cool in cold water. It can prevent eggplant brown leaf disease, verticillium wilt, blight and damping-off.
2.2 Formalin Soaking Seed soaking in 40% formalin for 15 minutes, remove and rinse with clean water. This method can prevent eggplant brown and verticillium wilt.
2.3 Seedlings for seed dressing with Fairchild's double wettable powder with a dry weight of 0.20% and 50%. This method can prevent eggplant Verticillium wilt.
2.4 Carbendazim Soaking Seed soaking for 5 hours with 50% carbendazim 500 times, remove and rinse with clean water. This method can prevent eggplant Verticillium wilt.
(a) pepper
1 The main diseases and the presence of pathogenic seedlings are tripped to the seedlings: pathogens are lurking inside the seeds; blight: mycelium lurks inside the seeds, sclerotia adheres to the surface of the seeds; pepper anthracnose: spores adhere to the surface of the seed; Bacterial spots: Bacteria adhere to the seed surface; Pepper virus diseases: Viruses are present on the surface of the seed; Pepper Blight disease: Occurs within the seed; Verticillium wilt is present inside the seed.
2 control methods
2.1 Temperature soaking soaking with 60 °C hot water soaking, the amount of water is 3 times the amount of seeds, the first slowly poured into the seed, while downside stirring, until the temperature dropped to 25-30 °C, soaking 12-24 hours. This method has control over the diseases transmitted by seeds.
2.2 Soaking with zinc sulfate Use a zinc sulfate solution with a concentration of 0.20%–0.40% and soaking for 12 hours at 20–25°C. This method has an inhibitory effect on pepper virus disease.
2.3 Soaking with Trisodium Phosphate Soak the seed in clean water, soak it for 3-4 hours, and then soak in 10% trisodium phosphate solution for 30 minutes. Rinse with clean water after removing. This method can kill or purify the pepper virus.
2.4 Soaking in Copper Sulphate Soak the seeds with fresh water for 10-12 hours, then soak them in % copper sulfate solution for 5 minutes, and remove them with clean water. This method can prevent sweet pepper anthracnose and bacterial keratoses.
2.5 Carbendazim Soaking Seed soaking in cold water for 3-4 hours, then dilute 500% of 50% carbendazim wettable powder for 1 hour and rinse with water. Kills or purifies chili peppers.
2.6 Sodium hypochlorite soaking Seed soaking with 1% sodium hypochlorite for 5-10 minutes and then washing with water can prevent pepper blight, verticillium wilt and anthracnose.
(b) Tomato
1. The main disease and the site of the presence of pathogens damping-off: pathogens lurking inside the seeds. Tomato leaf mold: Spores adhere to the seed surface. Tomato early blight: Spores adhere to the seed surface. Tomato wilt disease: germs are present on the surface and inside the seed. Tomato Mosaicism: The virus is present inside and outside the seed, and a small amount of virus can invade the endosperm. Tomato scab disease: Bacteria adhere to the seed surface.
2 control methods
2.1 Soaking seed in warm water Soak the seed in cold water for 10 minutes, then remove it and put it in hot water of 50-55°C, and stir continuously so that the seeds are heated evenly, and add hot water at any time to make the temperature Maintain at 50-55 °C, after 15-30 minutes into the cold water to disperse the excess heat, and soak for 4-5 hours. This method can prevent early blight, damping-off, and leaf mold.
2.2 Trisodium phosphate soaking seed before sowing seeds first soaked with water for 3-4 hours, then transferred to 10% trisodium phosphate solution and then soaked for 40-50 minutes, remove and rinse with water for 30 minutes. This method can prevent tomato virus disease.
2.3 Potassium permanganate soaking Seeds are soaked in warm water of 40°C for 3-4 hours, soaked in 0.10% potassium permanganate solution for 30 minutes, and washed with water after removal. This method can reduce tomato canker disease and mosaic disease.
2.4 Soaking with hydrochloric acid Soaking the seeds with 200 times diluted hydrochloric acid for 3 hours can eliminate tomato tobacco mosaic virus.
2.5 Formalin soaking Soak seeds for 4 to 5 hours in clean water, transfer to 1% formalin solution for 15-20 minutes, remove and wrap them in damp cloth, and place in tightly closed container. Hours, remove and wash with water. Can reduce or control tomato early blight.
2.6 sodium hypochlorite soaking seed soaking with 1% sodium hypochlorite solution for 20-30 minutes, and then wash with water to prevent tomato scab.
(c) Eggplant
1 The main diseases and pathogenic bacteria in the presence of quenching disease: pathogens found in the seeds. Blight: Mycelium lurks inside the seed, and sclerotia attaches to the surface of the seed. Eggplant Brown Vein Disease: The mycelium lurks inside the seeds, and the spores adhere to the seed surface. Eggplant verticillium wilt: exists inside the seeds. Eggplant Blight: The germs are found inside the seeds.
2 control methods
2.1 Soaking in warm water Soaking in warm water at 55°C for 15 minutes or soaking in warm water at 50°C for 30 minutes, remove and cool in cold water. It can prevent eggplant brown leaf disease, verticillium wilt, blight and damping-off.
2.2 Formalin Soaking Seed soaking in 40% formalin for 15 minutes, remove and rinse with clean water. This method can prevent eggplant brown and verticillium wilt.
2.3 Seedlings for seed dressing with Fairchild's double wettable powder with a dry weight of 0.20% and 50%. This method can prevent eggplant Verticillium wilt.
2.4 Carbendazim Soaking Seed soaking for 5 hours with 50% carbendazim 500 times, remove and rinse with clean water. This method can prevent eggplant Verticillium wilt.
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