The main pests and diseases of persimmon trees include persimmon plaque, persimmon round spot disease, persimmon anthracnose and persimmon, persimmon scorpion, blood stalk, and various scale insects.
(1) Persimmon spot disease, round spot disease: angular spot disease is harmful to leaves and fruit pedicles. The pathogens overwinter on it, and the second year is spread by rainwater, causing early defoliation and fruit drop. Persimmon round spot disease mainly damages leaves, and the pathogens overwinter on the diseased leaves, causing early defoliation during growth, and the onset period is later than that of persimmon keratosis. To comprehensively control these two diseases, firstly, the diseased leaves and diseased pedicles should be completely removed, and the pathogens of wintering should be eliminated. Secondly, before the spread of the bacteria in about 20 days after flowering, spray 1: (3~5): 400-600 times Bordeaux. Liquid, a total of 2 to 3 times, each interval of 15 to 20 days. Persimmon leaves are sensitive to copper ions. It is advisable to use lime multi-type Bordeaux mixture to prevent phytotoxicity.
(2) Persimmon: It is mainly harmful to the fruit, causing the fruit to become red, soft and fall off at an early stage. In the Yangtze River Basin, the insects occur for 2 generations a year, and the mature larvae overwinter in the thick leather gaps of the branches. In summer, the eggs are laid between the stalk and the pedicle, and the base of the pedicle is inserted into the fruit. The larva has the habit of turning fruit. Control method: scrape the bark in winter, burn it intensively; remove and pick up the fruit in time; spray 90% trichlorfon 1000 in the adult period or 20% killing (killing pyrethroid) 4000~ 5000 liters of liquid, spray twice in 10 days.
(3) Persimmon scale insects: There are various kinds of persimmon cotton mites (also known as velvet powder mites), turtle wax mites, grass mites and red wax mites. Sucking juice at the tip, leaves, fruit, etc., weakening the tree, inducing coal pollution, or causing the fruit to fall early. Prevention and treatment methods: First, do a good job of wintering prevention, including scraping bark, cutting out the intensive stone sulphur mixture, or 5% to 10% diesel emulsion to kill the overwinter source. Second, in the nymph (commonly known as "tree scorpion") clustered before the wax shell has not formed a spray of 40% omethoate, or 50% dichlorvos 1000 times liquid, or Baume 0.5 ~ l degree stone sulfur mixture. When it is serious, spray twice in 10 days. Third, protect natural enemies and avoid the use of drugs during the prime period of natural enemies. Harvesting, dislocation and processing The harvesting period of persimmon varies according to requirements. For soft persimmon fresh food, harvested when the peel is turned from yellow to red; for crispy persimmon fresh food, it is harvested slightly when the peel turns yellow; for the cake is used when the peel turns red and the meat is not softened. Harvesting, it is easy to peel, the cake rate is high, and the quality of dried persimmon is good. The persimmon fruit for storage should be harvested in advance when the fruit surface is green and the meat is hard and brittle. When the persimmon is just harvested, the fruit contains a lot of soluble tannins, which are very heavy and cannot be eaten. It must be processed by manual dislocation before it can be sold. The crispy persimmon is usually immersed in the cylinder with warm water of 40 degrees to 50 degrees or lime water of 1:1O, and then the cylinder mouth is sealed and kept warm. It can be dislocated after 1 to 3 days. Soft persimmon has a smoking method, mixed leaves or pear fruit method. The most convenient and effective method for dislocation is to use ethephon. The entire basket of dried persimmons is soaked in an ethephon solution of 400 parts per million to 500 parts per million (400 ppm to 500 ppm) for 0.5 to 1 minute, or sprayed with fruit, and then placed indoors. After 3 to 5 days, the persimmon fruit will turn color and soften. This method can be processed in batches according to sales requirements. In addition, 75% alcohol or white wine is sprayed on the moisture-absorbing paper placed on the fruit surface, and then sealed in a plastic bag for 4 to 5 days, which can also be dislocated and softened. During the ripening period of persimmon, the temperature in the Jianghuai River Basin is still high, which is not suitable for long-term storage. If you use a polyethylene bag with a silicon window for storage, and put 0.6 ml of sec-butylamine antiseptic, keep the room temperature 10 degrees to 12 degrees, you can store for more than 50 days, the persimmon flavor is normal. In order to delay the softening of the persimmon fruit after dislocation, the gibberellin solution of 200 parts per million (200 ppm) may be sprayed on the canopy 3 days before harvesting; or after dripping with the persimmon fresh chemical agent, Sealed after drying. Mature persimmon fruit is rich in sugar, generally up to 14% to 26%. For some residual fruits and chips, it is best to ferment wine and increase economic value. The method is to wash the persimmons with water and then immerse them in warm water of 40 degrees for 24 hours to remove the astringency. Then remove the persimmon, break the persimmon fruit, smash it, pour it into the fermentation tank, and pay attention to leave 25% to 30% of the gap to prevent the fermentation liquid from expanding and overflowing during fermentation. Stir in 5% wine yeast and 0. l% pectinase, fully stirred, the main fermentation under the conditions of 26 degrees to 28 degrees, stirring up and down once a day, so that the temperature of the fermentation broth is consistent, even fermentation. After 5 to 7 days, when there is clear water in the upper part and the wine taste is very strong, it is pressed and filtered to obtain fermented persimmon wine. The fermented wine is aged for half a year, fermented, and the impurities are precipitated. After clarification and filtration, the bottle can be bottled.
(1) Persimmon spot disease, round spot disease: angular spot disease is harmful to leaves and fruit pedicles. The pathogens overwinter on it, and the second year is spread by rainwater, causing early defoliation and fruit drop. Persimmon round spot disease mainly damages leaves, and the pathogens overwinter on the diseased leaves, causing early defoliation during growth, and the onset period is later than that of persimmon keratosis. To comprehensively control these two diseases, firstly, the diseased leaves and diseased pedicles should be completely removed, and the pathogens of wintering should be eliminated. Secondly, before the spread of the bacteria in about 20 days after flowering, spray 1: (3~5): 400-600 times Bordeaux. Liquid, a total of 2 to 3 times, each interval of 15 to 20 days. Persimmon leaves are sensitive to copper ions. It is advisable to use lime multi-type Bordeaux mixture to prevent phytotoxicity.
(2) Persimmon: It is mainly harmful to the fruit, causing the fruit to become red, soft and fall off at an early stage. In the Yangtze River Basin, the insects occur for 2 generations a year, and the mature larvae overwinter in the thick leather gaps of the branches. In summer, the eggs are laid between the stalk and the pedicle, and the base of the pedicle is inserted into the fruit. The larva has the habit of turning fruit. Control method: scrape the bark in winter, burn it intensively; remove and pick up the fruit in time; spray 90% trichlorfon 1000 in the adult period or 20% killing (killing pyrethroid) 4000~ 5000 liters of liquid, spray twice in 10 days.
(3) Persimmon scale insects: There are various kinds of persimmon cotton mites (also known as velvet powder mites), turtle wax mites, grass mites and red wax mites. Sucking juice at the tip, leaves, fruit, etc., weakening the tree, inducing coal pollution, or causing the fruit to fall early. Prevention and treatment methods: First, do a good job of wintering prevention, including scraping bark, cutting out the intensive stone sulphur mixture, or 5% to 10% diesel emulsion to kill the overwinter source. Second, in the nymph (commonly known as "tree scorpion") clustered before the wax shell has not formed a spray of 40% omethoate, or 50% dichlorvos 1000 times liquid, or Baume 0.5 ~ l degree stone sulfur mixture. When it is serious, spray twice in 10 days. Third, protect natural enemies and avoid the use of drugs during the prime period of natural enemies. Harvesting, dislocation and processing The harvesting period of persimmon varies according to requirements. For soft persimmon fresh food, harvested when the peel is turned from yellow to red; for crispy persimmon fresh food, it is harvested slightly when the peel turns yellow; for the cake is used when the peel turns red and the meat is not softened. Harvesting, it is easy to peel, the cake rate is high, and the quality of dried persimmon is good. The persimmon fruit for storage should be harvested in advance when the fruit surface is green and the meat is hard and brittle. When the persimmon is just harvested, the fruit contains a lot of soluble tannins, which are very heavy and cannot be eaten. It must be processed by manual dislocation before it can be sold. The crispy persimmon is usually immersed in the cylinder with warm water of 40 degrees to 50 degrees or lime water of 1:1O, and then the cylinder mouth is sealed and kept warm. It can be dislocated after 1 to 3 days. Soft persimmon has a smoking method, mixed leaves or pear fruit method. The most convenient and effective method for dislocation is to use ethephon. The entire basket of dried persimmons is soaked in an ethephon solution of 400 parts per million to 500 parts per million (400 ppm to 500 ppm) for 0.5 to 1 minute, or sprayed with fruit, and then placed indoors. After 3 to 5 days, the persimmon fruit will turn color and soften. This method can be processed in batches according to sales requirements. In addition, 75% alcohol or white wine is sprayed on the moisture-absorbing paper placed on the fruit surface, and then sealed in a plastic bag for 4 to 5 days, which can also be dislocated and softened. During the ripening period of persimmon, the temperature in the Jianghuai River Basin is still high, which is not suitable for long-term storage. If you use a polyethylene bag with a silicon window for storage, and put 0.6 ml of sec-butylamine antiseptic, keep the room temperature 10 degrees to 12 degrees, you can store for more than 50 days, the persimmon flavor is normal. In order to delay the softening of the persimmon fruit after dislocation, the gibberellin solution of 200 parts per million (200 ppm) may be sprayed on the canopy 3 days before harvesting; or after dripping with the persimmon fresh chemical agent, Sealed after drying. Mature persimmon fruit is rich in sugar, generally up to 14% to 26%. For some residual fruits and chips, it is best to ferment wine and increase economic value. The method is to wash the persimmons with water and then immerse them in warm water of 40 degrees for 24 hours to remove the astringency. Then remove the persimmon, break the persimmon fruit, smash it, pour it into the fermentation tank, and pay attention to leave 25% to 30% of the gap to prevent the fermentation liquid from expanding and overflowing during fermentation. Stir in 5% wine yeast and 0. l% pectinase, fully stirred, the main fermentation under the conditions of 26 degrees to 28 degrees, stirring up and down once a day, so that the temperature of the fermentation broth is consistent, even fermentation. After 5 to 7 days, when there is clear water in the upper part and the wine taste is very strong, it is pressed and filtered to obtain fermented persimmon wine. The fermented wine is aged for half a year, fermented, and the impurities are precipitated. After clarification and filtration, the bottle can be bottled.
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