Recently, Wang Shengjun, from Renyuan Village, Tongyuan Town, Gaoling County, Xi'an City, Shaanxi Province, turned to the newspaper for help. He said that he was in the fruiting period and that tomatoes in the shed were wilting during the day and returned to normal overnight. I do not know what caused it. In response to this problem, the reporter interviewed Liu Jianhui, a vegetable expert from the College of Horticulture, Northwest Agriculture and Forestry University, and Bai Quan, agronomist of the Agricultural Technology Center of Gaoling County, Shaanxi Province.
Liu Jianhui pointed out that if there are no problems with the stems of tomatoes, they are mostly caused by disease in the roots. Bai Quan also said that if tomatoes appear in the result period, they are mostly caused by bacterial wilt. Then, what are the symptoms of bacterial wilt and the symptoms of the disease at the onset of the disease? What causes the disease? What are the preventive measures against the disease?
Cause of illness
In the interview, Bai Quan told reporters that bacterial wilt is a bacterial disease caused by lesions in the roots. The disease usually occurs at the flowering stage and the initial stage of the disease, and the color of the susceptible plant leaves become pale and wilt. In the early days, it was wilting during the day and it recovered in the evening. After repeated days, the wilting increased and the entire plant died. When the plant died, the plants remained green, and only the leaf color was slightly lighter, so it was called bacterial wilt. The roots of the diseased plants, especially some small lateral roots, turn brown and spoil. When they cut the base of the near surface, they can see that the vascular bundles have turned brown and squeezed with the fingers to secrete mucus from the catheter.
Ralstonia solanacearum rots in the soil or directly in the soil during wintering, and generally survives for about 14 months. It spreads with rainwater, irrigation, agricultural implements, and agricultural practices. The bacteria invade into the plant body from the wounds of the roots or bases of the stems, multiply within the vascular bundles, and rise and spread along the flow of the catheter, destroying or blocking the catheters, causing the tomato to lack water and causing wilting. The bacteria can develop at a temperature of 10-40°C. The optimum temperature is 30-37°C. The disease is in conditions of slightly acidic soil, high temperature and high humidity, continuous cropping, low-lying terrain, poor drainage, potassium deficiency, and root damage. It's easy to happen.
Control methods
To talk about how to prevent tomato bacterial wilt, Bai Quan gave the following suggestions for growers:
1, use resistant varieties. The selection of disease-resistant varieties can reduce the probability of disease prevention and take preventive measures. Such as anti-Qing No. 19, Hunan tomato No. 1, Hunan tomato No. 2 and so on. 2. Implement rotation. The tomato and non-solanum crops onions, garlic, melons, cruciferous vegetables, etc. are implemented for 4 to 5 years. 3, strengthen the cultivation and management. Choose disease-free seedlings, transplant with soil, and reduce root injuries. Bai Quan pointed out that seedlings with pathogens and seedlings with pathogens are the causes of tomato bacterial wilt infection. 4, control soil moisture content. Areas with low topography or high groundwater levels are planted with sorghum and at the same time pay attention to drainage to reduce the possibility of pathogens causing bacterial wilt. 5, pharmaceutical control. In the early stage of the disease, some agents for bacterial diseases, such as streptomycin for agriculture, bactericide for killing, bactericide for BT, etc., are used in accordance with the instructions to reduce the spread of diseases.
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