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What are the control methods for the 28-spotted ladybird beetle (Henosepilachna vigintioctopunctata)?
1. Morphological characteristics: The adult is yellowish-brown and hemispherical. The pronotum usually bears 6 black spots, and each wing cover has 14 nearly round black spots of two sizes, with the black spots not connected at the suture between the two wing covers. The egg is bullet-shaped, yellowish-white when first laid and later brown, with the eggs in an egg mass arranged rather densely. The newly hatched larva is pale yellow, later turning white, spindle-shaped, with many white branched spines on the body segments, and the bases of the branched spines have dark brown rings. The pupa is oval, yellowish-white, with black markings on the back, and the posterior end is wrapped in the cast skin of the last-instar larva. 2. Life habits and
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How to control thrips in scallion fields? A full analysis of control methods
Thrips are one of the important pests damaging Welsh onions. Adult and nymph thrips use their rasping-sucking mouthparts to damage the plant's heart leaves, tender leaves and tender buds, sucking sap, causing many fine, densely packed, continuous silvery-white streaks to form on the leaves, with leaf tips drying up, and in severe cases making the leaves unfit for consumption, greatly affecting the yield and quality of Welsh onions. The thrips damaging Welsh onions mainly include onion thrips, tobacco thrips and rice thrips, etc. They often occur mixed together, and their peak damage period is from May to September. Thrips are tiny, ranging from light yellow to dark brown, and this insect can
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Detailed Explanation of the Processing Methods for Dehydrated Garlic Flakes and Sweet-and-Sour Pickled Garlic
I. Dehydrated Garlic Flakes: Select fresh garlic bulbs that are well matured, free of injury, free of pests and diseases, white in color, and large in size. After removing the stem ends, separating the cloves, and peeling, slice them while keeping them wet, then rinse them in an aqueous citric acid solution to reduce the activity of garlic enzymes. Note that rinsing must be completed within 24 hours after slicing, so as to prevent the garlic slices from producing colored pigments due to oxidation, which would affect the color of the finished product. Place the rinsed garlic slices in a temperature-controlled dehydrator and control the temperature in three stages: the temperature in the early stage should be controlled at around 60°C, the temperature should be appropriately increased in the middle stage, and in the late stage it should be controlled at 7
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Processing Methods for Black Pepper
Black pepper is made by drying the fruit spikes directly in the sun or by artificial heat. After the fruit spikes have been sun-dried for 3-4 days and the skins have shriveled, they can be trodden with the feet or beaten with a wooden club to separate the berries from the stalks. After the stalks are removed and the berries are thoroughly dried again, they become commercial black pepper. Fresh berries can also be dried in an artificially heated drying room, with the temperature controlled between 49-60°C, for 24 hours. 50 kg of fresh berries can be made into 16-18 kg of black pepper. Black pepper is generally made from ripe berries, but berries that are not yet fully ripe can also be processed. Black pepper requires full
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A detailed introduction to several propagation methods for lotus root
Several propagation methods for lotus root
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A Detailed Guide to Ercai Planting Techniques and Field Management Methods
Ercai Planting Techniques
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What to Do About Tomato Fruit Cracking? Causes and Control Methods Explained
What to Do About Tomato Fruit Cracking
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Detailed Guide to Management Methods for Sunflowers at Different Growth Stages
Management of Sunflowers at Different Growth Stages
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Causes and Control Methods of Ginger Bacterial Wilt
1. Symptoms The pathogen attacks the roots and the underground and aboveground stems. The affected underground fleshy stem initially becomes water-soaked and yellowish-brown, loses its luster, and then the internal tissues gradually soften and rot, leaving only the outer skin. Squeezing the diseased part exudes a dirty white turbid juice with a foul odor; the affected roots also turn pale yellowish-brown and eventually rot completely. The affected aboveground stem turns dark purple, and the internal tissues turn brown and rot, leaving fibers behind. The affected leaves appear wilted, turn pale yellow, with curled edges, and eventually the whole plant dies. 2. Pathogen This disease is caused by the bacterium Pseudomonas solanacearum (P
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Identification and control methods for Apophylia thalassina
Scientific name Apophylia thalassina (Faldermann), order Coleoptera, family Chrysomelidae. Also known as wheat stem leaf beetle, wheat golden flower beetle. Its distribution runs from Heilongjiang and Inner Mongolia in the north, its southern limit does not cross the Huai River, and it reaches Gansu and Qinghai in the west. It is becoming increasingly serious in Shanxi, Gansu and Hebei. Hosts include wheat crops, corn, goji berry, thistle, willow, etc. Damage characteristics: the larvae bore into the wheat stem from 1.5cm below the soil surface to cause damage, resulting in dead hearts, dead seedlings, white heads and ineffective tillers, causing large areas of wheat fields to have missing plants and broken rows
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