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Comprehensive Pest and Disease Control Methods and Technical Key Points for Goji Berry
Goji berry, as a traditional Chinese medicinal herb, not only has high medicinal value, but its fruit, leaves, stems, and roots can also be eaten or drunk. With the improvement of people's living standards, in recent years more and more varieties of goji berry wine, pastries, and other products have been developed, and the usage is also increasing. The commonly occurring pests and diseases of goji berry mainly include: aphids, goji berry leaf beetles, whiteflies, cotton bollworms, gall mites, and powdery mildew, anthracnose, leaf spot disease, viral disease, etc. The comprehensive control technical measures are introduced as follows. Control principles: prevention first, combining prevention and control. Strategically, focus on healthy cultivation and biological control,
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Occurrence Patterns and Integrated Control Methods of Pests and Diseases in Goji Berry
Goji berry is a deciduous shrub of the genus Lycium in the Solanaceae family. Its fruit is called goji berry (Lycii Fructus), and its root bark is called Digupi (Lycii Cortex); both can be used as medicine. The tender stems and leaves are eaten as vegetables. It is distributed throughout China, mostly in the wild. The related species Lycium barbarum (Ningxia goji) is mostly cultivated; its fruit is called Xi goji or Gan goji and is used medicinally, mainly produced in Ningxia, Gansu and Inner Mongolia. Goji berry suffers from pests and diseases at every stage of growth, causing great economic losses to production. The occurrence and control methods of goji berry pests and diseases are introduced as follows: 1 Diseases 1.1 Black fruit disease (anthracnose) Main
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What are the methods for controlling pests and diseases of honeysuckle?
The main pests and diseases of honeysuckle are honeysuckle brown spot disease, which harms the leaves and occurs from July to August. After the disease develops, the spots on the leaves are round or polygonal due to the restriction of leaf veins, yellow-brown, and in humid conditions there is a gray mold-like substance on the underside of the leaves. Effective control methods are to promptly remove diseased branches and leaves, strengthen cultivation management, and increase the application of organic fertilizer to enhance disease resistance. In addition, spraying Bordeaux mixture at a ratio of 1:1.5:200 in the early stage of the disease can effectively control brown spot disease. The main insect pests of honeysuckle are aphids and coffee tiger longhorn beetles. To control aphids, 40% dimethoate emulsifiable concentrate 10
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Control Methods and Key Technical Points for Pests and Diseases of Honeysuckle
Honeysuckle, also known as silver flower or Japanese honeysuckle flower, is the dried flower bud of plants in the Caprifoliaceae family and several plants of the same genus. It has the function of clearing heat and detoxifying, and is suitable for diseases such as seasonal febrile diseases with fever, wind-heat common cold, sore throat, pneumonia, dysentery, and carbuncles, swellings, sores and ulcers. It is a commonly used traditional Chinese medicinal material, with annual national sales reaching 5.5 to 6 million kg. Honeysuckle is produced in most provinces and regions across the country, among which Shandong, Henan and Guangxi have the largest output and the best quality. Honeysuckle has relatively many pests and diseases, and doing a good job of prevention and control is the key to increasing honeysuckle yield and ensuring market supply
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Identification and Control Methods for the Fungus Gnat Pest of Lingzhi Mushroom
The fungus gnat (MycophilafungicolaFelt), also known as the mushroom-loving gall midge, or mushroom gnat. It belongs to the order Diptera, family Cecidomyiidae. 1. Morphology and habits: The adult is small, about 1 mm long. The head, thorax and back are dark brown, while the rest is grayish-brown or orange-red. The head is small, the compound eyes are large and connected left and right, and the antennae are slender and bead-like, with 11 segments, each segment bearing whorls of radial fine hairs; the male's antennae are longer than the female's, and the wings are broad and hairy. The female's abdomen tapers to a pointed tip, while the male's abdomen has a pair of pincer-like claspers. The egg is kidney-shaped, about 0.3 mm long, milky white to light brown.
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Cultivation Techniques and Field Management Methods for Digupi (Chinese Wolfberry Root Bark)
Cultivation Techniques for Digupi
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Detailed Explanation of Primary Processing Methods and Operating Steps for Gastrodia elata
When Gastrodia elata is sold fresh or delivered for sale, after harvest it should be kept from being bumped, knocked about, or mechanically damaged, then the soil and sand on the tubers should be gently brushed off with a soft brush, and they can be packed into soft-lined wooden boxes or plastic crates. If processing dried Gastrodia elata, it takes longer; generally the boiling method and the steamer method are used for cooking, followed by oven drying or sun drying. In actual production, the steamer method and heated kang drying method are generally used for drying, and the operational process flow is: grading Gastrodia elata -> washing with clean water -> steaming until cooked over high heat -> heated kang drying at 50°C for 60 minutes, at 60°C for 60 minutes, at 70°C for 6
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A Detailed Guide to Artificial Cultivation Techniques and Processing Methods for Gastrodia elata
Gastrodia elata is a parasitic herb whose underground tuber is an important medicinal material in great demand on both domestic and international markets. In the past, Gastrodia elata was produced by asexual propagation. Because Gastrodia elata was planted in few areas and easily degenerated, neither its yield nor its quality could meet demand. Using artificial sexual propagation allows for large-scale production, and the quality is good as well. Although Gastrodia elata is a herbaceous plant, it has no chlorophyll throughout its body and must parasitize Armillaria mellea to obtain nutrients. However, Armillaria mellea is a fungus that must also parasitize the bases of certain tree trunks, growing on the initially decaying sap it decomposes. Therefore,
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Key Technical Points and Methods for Gastrodia elata Management in Winter and Spring
After November, as temperatures gradually drop, the new Gastrodia elata tubers stop growing, their size becomes fixed, and they enter dormancy directly, so low-temperature freezing damage should be prevented. In particular, the arrow tubers (Jianma) are easily damaged by freezing during overwintering. It is best to use arrow tubers for medicinal purposes when harvesting Gastrodia elata in winter, and to sow or store the small tubers (Mima) and white tubers (Baima) in time for spring planting. If they are not harvested in winter, cold-protection measures must be taken before freezing, such as covering with tree leaves to keep warm and prevent freezing, and removing them the following spring to facilitate growth. The temperature should be maintained at 1-5°C, and the humidity should be maintained at 30%.
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How to harvest and process Gastrodia elata? A detailed guide to the methods
(1) Harvesting Gastrodia elata should be done during the dormant period. For winter planting, harvest in the second winter (November) or the third spring. For spring planting, harvest in the same winter or the following spring. When harvesting, carefully scrape away the topsoil, taking care not to damage the "medicinal mouth" or tubers. Once the fungal wood is exposed, remove the fungal wood first, then take out the Gastrodia elata, and store the commercial tubers, seed tubers, and small tubers separately. Seed tubers are kept for planting, small tubers continue to be cultivated, and commercial tubers are processed for medicinal use. (2) Processing The harvested arrow-shaped tubers and large white tubers should be processed promptly. During processing, first wash off the soil, then use rice husks or straw with a small amount of
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