Bacterial soft rot of Chinese cabbage is a worldwide disease, and it is one of the major constraints on the high yield and stable production of Chinese cabbage. Not only does it cause serious damage in the field, but it also causes huge losses during storage, resulting in serious rot and loss of cabbage in the cellar.
Symptoms of cabbage began to develop in the heart-packing stage. The diseased plants began to develop from the base of the petiole. The diseased area was initially translucent in water and then expanded to a pale grayish-brown rot. The diseased tissue was sticky and slippery, and the surface of the disease was subsided after dehydration. Spills dirty white pus, and foul odor, sometimes causing pith to rot. At the early stage of disease, the outer leaves of the diseased plants drooped and wilted under the hot sun, and they recovered sooner or later, and gradually recovered from the original state. The outer leaves of the diseased plants were flat on the ground and the leaves were exposed. Others start to rot from the outer leaf margin or leaf ball, and the diseased leaf becomes thin paper after drying. Diseased plants are easily kicked by their feet. During the storage of Chinese cabbage, the disease continued to develop, causing rotten pits. Chinese cabbage, which has been infected with soft rot during storage, begins to develop from the wound site and expands inwards from the outer leaves or the base of the leaves. In the early stage, the diseased part was infiltrated translucently, and the diseased part of the later stage was enlarged. It developed into a clear water-stained shape with the epidermis subsiding, and there was stained white pus. In addition to the vascular bundle, the diseased department has all soft rot, and it has a bad smell. The bacterial source is a soft rot pathogen that is lurking in the Chinese cabbage body. During storage and transportation, it contacts with the diseased plant and the wound invades. Cold frostbite during storage is also an important portal for the invasion of germs. Hypoxia during storage is more severe.
To prevent the occurrence of bacterial soft rot during the storage of Chinese cabbage, field control work should be carried out first, and serious pest control should be used to reduce the invasion of pathogenic seedlings. We must start to control the leaf and borer pests such as cabbage caterpillar, cabbage beet armyworm and beet armyworm. Plutella xylostella, Brassica juncea, root peony, yellow stripe, etc. In addition, diseases such as virus disease, downy mildew, and black rot may all aggravate the damage caused by soft rot. Therefore, we must do a good job of preventing and treating these diseases. The field chemicals are used to prevent and remove the soft rot strains in the field. The diseased areas are immediately removed and the diseased areas are sprinkled with lime. Quantian sprays streptomycin 4000 times or neophytin 4000 times, once every 10 days, and continuously controls 2-3 times. , Or per 667 square meters with 300 grams of Fengning B1 plus 250 liters of water irrigation root. Before entering the pit, remove the diseased leaves and expose them for 1 day to make the outer leaves wilt and reduce the possibility of bacterial invasion. Avoid mechanical damage during harvesting, storage and transportation. Storage pits should be first disinfected with formalin and other agents. If possible, adjust the temperature in the pit to 2-5 °C. It is advisable to have ventilation windows in the cellar in order to adjust the temperature in the cellar and turn it over every 10-15 days for 1-2 months in the cellar to keep the surface dry and remove the diseased vegetables.
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