Shed melon bacterial leaf blight
Question: The reader of Hengshui Ancient City said that he had planted a greenhouse and melon. Recently, it was found that the melon leaves had water-soaked green spots on their leaves, and then they expanded into near-circular lesions and had a halo. Ask what disease this is, how to prevent it? Yan Jindong A: According to the reader, his cantaloupe is a bacterial leaf blight. Bacterial leaf blight is a bacterial disease that mainly damages the leaves. In the early stage of disease, the leaves showed water-soaked green patches, gradually enlarged into nearly round or polygonal, diameter of 1-2 mm, surrounded by chlorotic halos, the fungal pus is not easy to be seen on the back of the diseased leaves, and thus with bacterial angular spot Differentiate. Bacterial leaf blight mainly spreads through the seed bacteria. The ability of the bacteria to survive in the soil is very limited, and the disease can be controlled through rotation. At the same time, the dark green varieties of the disease became more severe and the incidence of disease in the greenhouses in the greenhouse was heavier. Control methods: 1. Agricultural control: Strictly conduct seed quarantine and disinfect seeds before sowing. 2. Drug prevention and treatment: Use 60% sedation of aluminum diphospho-aluminum WP 500 times or 14% urea ammonia sulphate 300 times or 50% of metalaxyl WP 600 times or 2% of kasugamycin 400 to 750 times Or 77% can kill WP 400-fold or 70% CHT-500-600 times or 72% SPS soluble powder 3000 times or neophyte 4000-fold or 30% bacteria kill 600-800 times And other liquid control.
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Apple is the apple of the apple subfamily of the Rose family, the tree is deciduous trees.Apple nutritional value is very high, rich in minerals and vitamins, rich in calcium, help to metabolize excess salt in the body, malic acid can metabolize
heat, prevent obesity in the lower body.Apple is a kind of food with low quantity of heat, produce the quantity of heat of 60 kilocalorie or so every 100 grams.
There are hundreds of apple varieties, which are divided into three categories: wine varieties, cooking varieties and fresh food varieties.The three varieties differ in size, color, aroma, smoothness (and perhaps brittleness, flavor) and other characteristics.Many varieties are high in sugar, moderate in acidity and low in tannin.In addition to being eaten raw, apples can be prepared in a variety of ways. They are often used as pastry fillings. Apple scones are probably the first American sweet.Fried apple often with sausage, pork chops and other dishes with food, especially in Europe is particularly common.The latest taxonomic evidence suggests there are just 38 species in the genus Apple.