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Detailed Explanation of Garlic Disease Types, Causes, and Prevention and Control Methods
I. Types of Garlic Diseases 1. Round leaf (also called barrel) This disease mainly manifests during the period before the garlic scape emerges; the leaves at the top of the garlic form a barrel shape that tightly wraps the garlic scape inside the barrel, causing the scape to become enclosed or broken. 2. Garlic branching That is, multiple branches on one plant, like grandfather and grandson, with nutrients dispersed; the main garlic scape lacks sufficient nutrients and is thin and short. 3. Spots This disease mainly manifests before the garlic scape bolts; spots appear on the surface of the garlic scape, including white spots, yellow spots, and red spots, causing the garlic scape to rot or become moldy. 4. Garlic glume turning red or flowering
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Control Methods and Technical Key Points for Garlic Viral Disease
The garlic planting area in Eryuan County is over 30,000 mu, with an output value exceeding 100 million yuan. In recent years, due to continuous planting, viral disease has occurred widespread, leading to variety degeneration, decreased yield and quality, and seriously affecting the income of garlic farmers. 1. Disease symptoms: In the early stage of the disease, yellow striped markings appear along the leaf veins, plants become dwarfed, new leaves do not extend properly and are distorted. When the disease occurs after bolting, the parts below the flower bud of the garlic scape gradually lose green color and turn white. Plants have few fibrous roots, and in severe cases the garlic bulbs become smaller and hardened. 2. Environmental conditions for disease occurrence: Mainly the garlic seed carries the virus. During the seedling stage
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Detailed Explanation of High-Quality Cultivation Methods and Technical Key Points for Export Garlic
Export garlic has relatively high quality requirements, and only by adopting scientific cultivation methods can garlic quality be ensured. 1. Sowing: Choose soft, fertile, well-drained sandy soil. Before planting, water, plow and harrow, and apply sufficient farmyard manure such as cake fertilizer and human excrement and urine. Plots whose previous crop was scallions or chives are not suitable for planting garlic. Select seed garlic that is medium in size, has few cloves, and is free from mildew, rot, damage, or insect damage for sowing. Clove-gapped garlic cannot be used as seed. Sow around the Autumn Equinox. Use a narrow hoe to open shallow furrows for dibbling, then cover with soil and level it, requiring consistent depth. 30,000 plants per mu, with a plant spacing of 11.7-13.3 cm and a row spacing of 2
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A Preliminary Study on the Prevention Methods of Two Abnormal Garlic Conditions in Cangshan Garlic
Cangshan garlic is renowned worldwide for its large bulbs, thin skins, pure white and neatly arranged cloves, and its pungent, rich flavor, with excellent qualities such as aroma, pungency, and stickiness. In recent years, due to improper planting and management methods, two abnormal garlic conditions have appeared in Cangshan garlic production. One is that the garlic simultaneously produces small garlic leaves (commonly known as "little braids") when bolting, causing difficulties during the harvest of garlic scapes and affecting the yield and quality of garlic scapes. This condition accounts for 5%-10% of the total garlic. The causes are mainly two: one is excessive nitrogen fertilizer, and the other is the effect of low temperature.
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What are the simple storage methods for garlic?
Garlic intended for storage should be harvested at the right time on a sunny day when the leaves begin to turn yellow. At harvest, first loosen the soil beneath the garlic so the plants can be pulled easily from the soil. After harvest, pile the garlic up, cover the bulbs with the garlic leaves and sun-dry for 2--3 days; when the garlic stalks begin to wilt, trim the roots and basal plate and cut off the leaves and stems, then place the bulbs into baskets. It is best to sun-dry the bulbs or dry them artificially. For artificial drying, a temperature of 30°C and a relative air humidity of about 50% are suitable; this helps accelerate drying of the bulbs, promote dormancy
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How to store garlic? Three simple and practical methods to teach you
Garlic belongs to the Amaryllidaceae family (allium genus) and is a bulb vegetable of the onion-garlic category. By color, it is divided into white-skin garlic and purple-skin garlic. Garlic is cold-tolerant; it can be sown from February to April in early spring and harvested from June to July; when sown in autumn and overwintered in the open field, it is harvested from May to June the following year. After storage, it can be supplied to the market year-round. Storage characteristics: when the garlic scapes have been harvested for about 20 days, and about 1/2 or 2/3 of the leaves have turned yellow and the bulbs are fully swollen, this is the suitable harvest period for garlic bulbs. Irrigation should be stopped 3 to 5 days before harvest to reduce soil moisture and improve bulb quality and storability. Garlic has an obvious physiological
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Detailed Explanation of Garlic Processing Techniques, Introduction to Various Practical Processing Methods
1. Garlic slices and garlic powder: Select fully mature garlic heads with plump cloves, strong spicy aroma, and large size. After harvest, trim off the fibrous roots, cut off the stem plate, soak for 1-2 days, rub and wash to remove the skin, wash clean and dry, then cut into thin slices and blanch with steam for 5 minutes. Use a far-infrared drying device, with a loading capacity of 5-6 kg per sq m, at a temperature of 65°C-75°C for 6-7 hours. When the moisture content of the dried product reaches 5%-8%, package and store immediately. The finished product yield is 15%-20%. Garlic powder production only requires, on the basis of garlic slice processing,
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Detailed Explanation of Garlic Pest Species and Control Methods
In garlic production in Dali City, two main types of insect pests occur, namely the South American leafminer (Liriomyza huidobrensis) and the leek moth (Acrolepiopsis sapporensis). The South American leafminer mainly causes damage in the early stage of garlic growth (when there are 3--6 leaves); the leek moth causes damage throughout the entire growth period of garlic, with more severe damage in the middle and late stages. For control, the South American leafminer can be treated when garlic has 3--4 leaves, according to the situation, by selecting avermectin-type 1.8% Haijimie emulsifiable concentrate at l0--15 milliliters per mu, 1.8% Aifuding emulsifiable concentrate and Chongmanguang emulsifiable concentrate at 20--30 milliliters
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Processing Methods and Technical Key Points for Sweet Potato Vermicelli
Vermicelli is mainly processed from starches such as mung bean, pea, broad bean, and sweet potato, among which mung bean is the best. However, sweet potato is a major starch crop, with widely available raw materials, low price, and high starch content; the vermicelli has a good taste after cooking, and the production process for vermicelli is simple, so it has always been popular among people. 1. Process flow: raw material handling -> crushing -> filtering -> sun-drying -> making paste -> extruding noodles -> cooling -> sun-drying -> finished product. 2. Production method (1) Selecting tubers. Select sweet potatoes with smooth surfaces, no pest or disease damage
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A Detailed Guide to the Extraction and Processing Methods of Sweet Potato Starch
Sweet potatoes can be divided into two types: fresh sweet potatoes and dried sweet potatoes. Starch production from fresh sweet potatoes generally belongs to rural manual production, while sweet potato starch factories mostly use dried sweet potatoes as the starch raw material, so it belongs to industrial production. 1. Starch production from fresh sweet potatoes has the following process flow: raw material selection - washing - crushing - grinding and filtering - slurry blending - skimming the vat and settling the vat - skimming the slurry - removing the starch - drying. The production process is as follows: (1) Raw material selection: Because sweet potato varieties differ, their quality and starch content also differ. Even for the same variety, in different producing areas,
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