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Licorice Pest and Disease Control Methods and Key Technical Points
(1) Rust disease: After infection by fungi, yellow-brown blister-like lesions appear on the underside of leaves; when they rupture, brown powder is released, which consists of the pathogen's telial and urediniospore stacks; in August and September, dark brown telial stacks form. Control methods: Gather diseased plants and burn them. In the early stage, spray 0.3-0.4 degrees Baumé lime sulfur mixture or 97% dithianon sodium 400-fold solution. (2) Brown spot disease: After infection by fungi, round and irregular lesions appear on leaves, with a grayish-brown center and brown edges; gray-black mold-like growth occurs on both the front and back of the lesions. Control
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What are the comprehensive pest control methods for licorice?
The leaf beetle (Apophylia flavovirens) is a leaf-eating pest of the subfamily Galerucinae in the family Chrysomelidae. It causes very serious damage to licorice and is one of the main obstacles to developing licorice production. This insect is distributed to varying degrees in **, the Hexi region of Gansu Province, and the licorice-producing areas of Liaoning Province. It mainly damages sweet licorice (Glycyrrhiza glabra) and does not harm other tree, shrub, or grass plants. Throughout the entire growing season, adult insects cause the primary damage and have a large feeding capacity; adults and larvae often overlap in causing damage. Control methods: Experiments have shown that dichlorvos emulsion
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Control methods for the Ningxia ground pearl (Porphyrophora ningxiana) pest on licorice
It is distributed in all licorice-producing areas nationwide, generally causing damage from the seedling stage to the mature plant stage. The Ningxia ground pearl has 8 host plant species, all of which are perennial leguminous herbaceous perennials, with licorice suffering the most severe damage, while other hosts are only slightly affected. (1) Damage period and damage symptoms: Overwintering nymphs can move intermittently when the surface soil temperature reaches 6°C, and become frequently active when the daily average temperature exceeds 12°C, in order to search for hosts. Early March is the initial activity stage, mid-to-late April is the peak period for searching hosts, and by mid-May they have basically all settled. From late May to late July
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Effective control methods for leaf beetle pests on licorice
The main species of leaf beetles harming licorice include Diorhabda tarsalis, Pynrrhalta aenescens, Monolepta quadrigutdata, Diorhabda rybakowi, Ceytra sp., Colasposoma dauricum, Coptoc
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What are the common pests and diseases of licorice (Glycyrrhiza) and their control methods?
(1) Rust: in the early stage of the disease, spray with 25% triadimefon wettable powder at 1000 times dilution or 97% dinocap at 300 times dilution for control, once every 7-10 days, for a total of 2-3 sprays. (2) Brown spot: spray once with 1:1 Bordeaux mixture before the disease occurs; in the early stage of the disease, choose 70% thiophanate-methyl wettable powder at 2000 times dilution or 75% chlorothalonil at 500 times dilution for spray control, once every 7-10 days, for a total of 2 sprays. (3) Aphids: during the occurrence period, spray-kill with 40% dimethoate emulsifiable concentrate at 1500 times dilution.
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Licorice Pest and Disease Control Methods and Key Technical Points
(1) Rust: occurs from May to June, damaging leaves. Control methods: ① Gather and burn diseased branches; ② Spray 90% nabam at 400 times dilution in the early stage of the disease. (2) Brown spot: occurs from May to June, damaging leaves. Control methods: ① Gather and burn diseased branches; ② Spray 1:1:100-160 Bordeaux mixture or 70% thiophanate-methyl wettable powder at 1500-2000 times dilution in the early stage of the disease. (3) Powdery mildew: occurs from May to June, damaging leaves. Control method: Spray 0.2-0.3 degrees Baume lime sulfur
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Methods and Technical Key Points for the Prevention and Control of Licorice Pests and Diseases
The main diseases of licorice are rust, powdery mildew and brown spot. Licorice rust mainly damages the leaves and tender stems of the plant; the back of infected leaves produces yellow-brown blister-like lesions on one side, and after the epidermis ruptures, brown powder is released. Prevention and control method: burn the leaves of diseased plants. In the early stage of the disease, treat with a 1000-fold dilution of Fenxiuning; you can also use 0.3 degrees Baume lime sulfur mixture, or a 500-fold dilution of 65% wettable zineb, or a 200-fold dilution of dithianon sodium for spray control, spraying once every 7 to 10 days, and 2 to 3 consecutive sprays are sufficient. Licorice brown spot is also called
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Detailed Explanation of the Processing Method and Production Steps of Licorice Mango
It is made from salted mango blanks as the raw material, through desalting, soaking in seasoning, and sun-drying or oven-drying. (1) Process flow: salted mango blanks → desalting → drying → ingredient mixing → pickling → drying → finished product → packaging. (2) Key operating points: ① Desalting and drying: Soak the salted mango blanks in clean water to desalt, with a soaking time of about 6-8h, until the salt content is about 5%, then scoop them out and drain, sun-dry or use a dryer to dry to a semi-dry state, in preparation for soaking in the seasoning. ② Ingredients: 100kg mango blanks, 3kg licorice, 10kg granulated sugar, 45g sodium saccharin,
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What is licorice mango? An introduction to the characteristics of licorice mango
This product is similar to preserved mango (huamang); besides its sweet, salty, sour and aromatic flavors, it also has the sweetness of licorice, and in terms of spices it also uses spices from Chinese herbal medicine. So in taste and flavor it attracts consumers even more than preserved mango. 1. Raw material processing: Soak the mango fruit base in a large amount of clean water to desalt it, so that the salt content of the fruit base is 1-2%, that is, it is fine if it is slightly salty. After desalting, drain off the water, put it into a drying room at 60-70°C and dry until half dry, then remove it and prepare to soak it in the seasoning liquid. 2. Preparation of the seasoning liquid: Based on 50 kg of salted mango fruit base, use
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What is licorice lemon? A comprehensive guide in one article
This product belongs to the category of preserved fruits (liangguo), and is made by further processing salted lemon embryos. Its processing technique is as follows: 1. Raw material handling: the salted lemon embryos need to be soaked in water to remove part of the salt, using a large amount of clean water for soaking. Before the lemon salted embryos are processed with table salt, if the raw material is large, it can be sliced, generally crosswise slices are preferred; if small, it can be salted whole. Because when processing licorice lemon the raw material may be sliced or salted whole, the dehydration time for sliced raw material can be shortened, while the desalting time for whole ones will be relatively longer. The degree of desalting generally requires leaving at least 2% salt
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