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Occurrence Patterns and Control Methods of Cotton Seedling Diseases
Cotton seedling diseases are characterized by a concentrated onset period, generally occurring 15-30 days after sowing. The primary infection source comes mainly from the soil, with a small portion from seeds. Around April 20 this year, many provinces experienced continuous rainy and low-temperature weather, so seedling diseases are bound to be severe, and timely control measures should be taken in all areas. I. Symptom Manifestations (1) Damping-off. When cotton seedlings are affected before emergence, it causes seed and sprout rot. When disease occurs after seedling emergence, lesions initially appear as yellowish-brown and later turn black and sunken at the base of the young stem near the soil surface. The lesions gradually expand,
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How to prevent mushroom spawn degeneration? Practical control methods
Spawn degeneration can lead to slow mycelial growth, weakened resistance to the environment, contaminant microorganisms and so on, an earlier or delayed fruiting body formation period, and indistinct flushes of mushrooms. There are many causes of spawn degeneration, among which impure spawn and gene mutation are the main reasons; in addition, excessively high temperatures and mixed cultivation of different strains can all cause spawn degeneration. Measures to prevent spawn degeneration include: ensuring pure culture of the spawn, taking care not to use spawn contaminated by foreign microorganisms, and not cultivating in close proximity connected to each other; strictly controlling the number of subcultures, reducing mechanical damage,
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What methods are there for identifying the quality of edible mushroom spawn?
Many edible mushroom growers often report that the use of poor-quality spawn leads to cultivation failure, yet they do not know how to tell good spawn from bad. For this reason, the author specifically introduces several simple methods for identifying good and poor edible mushroom spawn. 1. Oyster mushroom. Spawn with white, dense, thick mycelium, appearing cottony-woolly, and showing the phenomenon of climbing the bottle wall is good spawn. If spawn cultivated on sawdust is used, sawdust that has been decomposed takes on a light yellow color, and a small number of primordia appear, it is good spawn. If the mycelium is sparse or forms strands, the cottonseed hull substrate turns dark red, the
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Control Methods for the Giant African Snail on Impatiens
The giant African snail on impatiens, scientific name Achattna fulica Ferussac, synonyms A. couroupa Lesson, A. fulica Tiyon, order Stylommatophora, family Achatinidae, also known as the African snail. Native to the coastal regions of East Africa, it was introduced to Guangdong, Guangxi, Yunnan, Fujian, Hainan, Taiwan, China and other places in China in the 1830s. Its hosts include impatiens and many other flowers, as well as vegetables and fruit trees. Its damage characteristics: it is an omnivorous pest, and young snails are mostly
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Storage Methods and Technical Key Points for Peaches, Plums, and Apricots
(1) Room-temperature storage: Peaches are not suitable for room-temperature storage, but due to the needs of transportation and shelf-life preservation, certain measures can be taken to extend the room-temperature freshness life of peaches. 1. Calcium treatment: Soak peach fruit in a 0.2%-1.5% CaCl2 solution for 2 min or vacuum-soak for several minutes, drain the liquid, and leave bare indoors; for mid- and late-maturing cultivars this can improve storability. 2. Heat treatment: Soak fruit in constant-temperature water at 52°C for 2 min, or hold in steam at 54°C for 15 min, which can
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What methods are there to prevent chilling injury in stored peaches?
Peaches are climacteric fruits, with a respiratory peak and poor storage tolerance; at room temperature they can be stored for only a few days, and most cultivars can be stored at 0°C or below for only 15~30 days. After harvest, peach fruit enzyme activity and respiration are both very strong, so at room temperature the fruit easily softens and rots; low temperature, low oxygen and higher carbon dioxide can inhibit respiration and enzyme activity. At 0°C, using film bag packaging and controlled atmosphere storage, controlling 1%~2% oxygen and 3%~5% carbon dioxide, and applying an ethylene absorbent, the fruit can be stored for 2 months, but care must be taken
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Introduction to the Technical Methods of Bagging Pear Fruit
1. Bagging effect: it can improve fruit quality, control fruit diseases and pests, reduce pesticide residues, and increase fruit storability. 2. Selection of paper bag types: suitable paper bag types should be chosen according to different cultivars, different climatic conditions, different bagging purposes and economic conditions. For green-skinned pear cultivars, single-layer bags are preferable; for cultivars with large and dense fruit dots, paper bags with strong shading properties should be used. Among Japanese pear cultivars, Housui pear is best suited to a single-layer kraft paper bag coated with paraffin, while Kosui is best suited to a bag with a green inner layer and an outer layer that is white outside and black inside
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Symptoms, Identification, and Control Methods of Leek Anthracnose
Anthracnose is an important disease of leek, widely distributed and commonly occurring. It usually occurs very mildly, with no obvious impact on production; only in individual plots or when there is more rain during the growing period does the disease become severe, with 100% of plants infected, and some leaves dying from the disease, significantly affecting yield and quality. [Symptoms] This disease mainly infects leaves and leaf sheaths. Initially, small white spots appear on the surface of leaves or leaf sheaths, which later develop into nearly oval to long spindle-shaped or irregular white necrotic dead spots, with a distinct boundary between diseased and healthy tissue. Finally, black
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Detailed Explanation of Processing Methods and Making Techniques for Flavored Dried Fish
Using fish such as rays, white eels, and sea catfish, which inherently have an off-odor, as raw materials, a dried fish product is made that has advantages including good appearance, little fishy odor, resistance to mold, good storability, good surface color after heating and preparation, and a strong fish aroma. The production method involves taking fish meat with the head, internal organs, etc. removed and seasoning it by methods such as immersion in a 0.1-0.5% (by weight) xylose aqueous solution (or a mixed seasoning liquid containing 0.1-0.5% xylose). Then it is sun-dried or hot-air dried at 60°C or below to make the dried product.
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What are the water-saving and drought-tolerant management and care methods for Hokkaido euonymus?
Hokkaido euonymus is an evergreen broadleaf small tree in the Celastraceae family, genus Euonymus. When Euonymus bungeanus is used as rootstock to graft Hokkaido euonymus, the tree has an upright posture and stays evergreen in all four seasons. After winter arrives, the mature fruit splits open to reveal the red aril, with green leaves and red fruit, giving extremely high ornamental value. It is a rare evergreen broadleaf tree in the cold regions of the north. It is not demanding about soil and can grow very well in sandy soil, sandy loam, loam and soil with a soil organic matter content above 0.8%. It adapts to soil with a pH value of 6 to 9 and a total salt content within 2‰. The high graft height is 1 to 1.8 m, and the low graft
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