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What are the control methods for perilla rust disease?
Perilla is an annual upright herbaceous plant. The stem is 0.3-2 m tall, green or purple, obtusely quadrangular, with four grooves, densely covered with long soft hairs. The leaves are broadly ovate or round, 7-13 cm long, 4.5-10 cm wide, with a short-pointed or abruptly pointed tip, a rounded or broadly wedge-shaped base, and coarse serrations along the margin above the base, membranous or herbaceous, green or purple on both surfaces, or purple only on the lower surface, sparsely covered with soft hairs on the upper surface and appressed soft hairs on the lower surface, with 7-8 pairs of lateral veins, those in the lower part slightly closer together, rising obliquely, slightly prominent on the upper surface and distinctly prominent on the lower surface, slightly lighter in color; the petiole is 3-5 cm long, dorsiventrally flattened, densely covered with long soft hairs.
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A Detailed Guide to Scientific Control Methods for Amaranth Anthracnose
Amaranth, original name: amaranth, aliases: Love-lies-bleeding, Old Youth, Old Fewer, tricolor amaranth, Amaranthaceae; amaranth is an annual herb, 80-150 cm tall; the stem is stout, green or red, often branched, hairy or hairless when young. Hairy or hairless when young. The amaranth plant is soft and smooth
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Comprehensive Control Methods and Technical Key Points for Cowpea Viral Disease
Cowpea (scientific name Vigna unguiculata), commonly known as yardlong bean, ginger bean, banded bean, hanging bean pod. Cowpea is divided into two types, long cowpea and rice cowpea, and belongs to the legume family. Cowpea is an annual plant of the legume family. The stem has three types: dwarf, semi-vining and vining. In southern cultivation, vining types are predominant,
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What are the control methods for downy mildew in mustard?
Mustard (Brassica juncea) is an annual or biennial herbaceous plant of the genus Brassica in the family Cruciferae (crucifers). It is a famous specialty vegetable of China, native to China, and a commonly cultivated vegetable throughout the country, mostly distributed in the provinces south of the Yangtze River. The main and lateral roots of mustard are distributed within
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The Harmful Characteristics and Control Methods of the Cabbage Moth, a Pest of Mustard Greens
Mustard greens (Brassica juncea) is an annual or biennial herbaceous plant of the genus Brassica in the family Cruciferae (crucifers). It is a famous specialty vegetable of China, originating in China, and is a commonly cultivated vegetable throughout the country, mostly distributed in the provinces south of the Yangtze River. Mustard greens (original variety)
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What to Do About Root Rot in Spring Cabbage Seedlings? Cause Analysis and Control Methods
Cabbage is a very ancient vegetable; people were already turning it into delicious dishes during the ancient Greek and Roman era more than 4,000 years ago. In Europe today, wild cabbage can still be seen growing on those barren, cold chalk grasslands. Cabbage
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A Detailed Guide to Scientific Control Methods for Cabbage Root Rot
Cabbage, the natural stomach vegetable. Cabbage is neutral in nature and sweet in taste, non-toxic, and enters the stomach and kidney meridians. Cabbage is one of the best vegetables ever recommended by the World Health Organization, and is also known as the natural stomach vegetable. The vitamin K1 and vitamin U it contains can not only fight gastric ulcers, protect and repair gastric mucosal
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What are the control methods for grub pests in Welsh onion?
Welsh onion is a type of scallion, belonging to the genus Allium in the lily family. It is the stem and leaves of the perennial herbaceous plant scallion, with green scallion leaves on the upper part and white scallion stalks on the lower part. It can be divided into four types: common Welsh onion, bunching onion, shallot, and proliferous onion. Zhangqiu in Shandong is China's largest Welsh onion planting, ⟦4 <p>Welsh onion is a type of scallion, belonging to the genus Allium in the lily family. It is the stem and leaves of the perennial herbaceous plant scallion, with green scallion leaves on the upper part and white scallion stalks on the lower part. It can be divided into four types: common Welsh onion, bunching onion, shallot, and proliferous onion. Zhangqiu in Shandong is China's largest base for Welsh onion planting, processing, and export, and currently mainly grows Japanese varieties of Welsh onion. Welsh onion is pungent in taste and slightly warm in nature, with the effects of inducing sweating and unblocking yang, and detoxifying and flavoring. It is mainly used for wind-cold common cold, aversion to cold with fever, headache and nasal congestion, cold pain in the abdomen, dysentery and diarrhea, internal obstruction from parasitic accumulation, insufficient lactation, and difficult urination and defecation. Welsh onion contains volatile oil, the main component of which is allicin, and also contains diallyl sulfide and calcium oxalate. In addition, it also contains fat, carbohydrates, carotene, vitamins B and C, niacin, calcium, magnesium, iron, and other components.</p><p></p><p>Scallion has the effects of benefiting the lungs and unblocking yang, inducing sweating and releasing the exterior, promoting lactation and stopping bleeding, and relieving pain and healing injuries. It is used for dysentery, abdominal pain, arthritis, constipation, and other conditions. Scallion has a unique spicy aroma, derived from the volatile sulfur compound scallionin, which can stimulate the secretion of saliva and gastric juice and increase appetite. The malic acid and phosphoric acid sugars contained in scallion can excite the nerves, improve and promote circulation, and release the exterior and clear heat. Eating scallion regularly can reduce the accumulation of cholesterol on blood vessel walls.</p><p>Its nutritional benefits cannot be fully described in just a few words. It can be said that Welsh onion has many dietary therapeutic effects. Eating Welsh onion or chives 3 times a week, whether stir-fried, served cold, or used as a seasoning, can achieve the effect of tonifying yang and nourishing yin. Tonifying yang and nourishing yin: the various vitamins in Welsh onion can ensure normal secretion of human hormones and can also effectively stimulate libido, thereby “tonifying yang and nourishing yin.”</p><p>Detoxifying and flavoring: Welsh onion is pungent in taste and slightly warm in nature, with the effects of inducing sweating and unblocking yang, and detoxifying and flavoring. It is mainly used for wind-cold common cold, cold pain in the abdomen, aversion to cold with fever, headache and nasal congestion, insufficient lactation, and difficult defecation. Welsh onion contains volatile oil, the main component of which is allicin, and also contains diallyl sulfide and calcium oxalate. In addition, it also contains fat, carbohydrates, carotene, vitamins, niacin, calcium, magnesium, iron, and other components.</p><p>Inducing sweating and inhibiting bacteria: Welsh onion can stimulate the body's sweat glands to achieve the effect of inducing sweating and dispersing heat; scallion oil can stimulate the upper respiratory tract and make sticky phlegm easier to cough up. The allicin contained in scallion has a clear effect against bacteria and viruses, especially stronger inhibitory effects on Shigella dysenteriae and skin fungi.</p><p>Preventing cancer: the pectin contained in chives can significantly reduce the occurrence of colon cancer and has an anti-cancer effect. The allicin in scallion can also inhibit the growth of cancer cells; scallion also contains the trace element selenium, which can reduce the nitrite content in gastric juice and has a certain effect on preventing gastric cancer and multiple types of cancer.</p><p>Control of the Welsh onion pest grubs</p><p>Grubs are important underground pests. They have large heads, brown or yellow, with a few black, so farmers call them big-head worms. Their bodies are smooth and wrinkled, generally white, with legs, and they can crawl, but they play dead; when touched, they curl into a “C” shape, commonly known as white soil silkworms. They live exclusively in the soil and damage the underground parts of plants. Grubs are the larvae of scarab beetles. In our province, the main species are the North China black scarab beetle and the copper-green scarab beetle, so grubs are a mixed population. From June to August each year, scarab beetles emerge from the soil to lay eggs. Because most grubs overwinter and survive, after years of accumulation, there is a peak of damage in autumn. When the winter temperature drops to about 8 degrees, grubs burrow deep into the ground, and rise again to cause damage the following spring.</p><p>In the face of severe pest outbreaks, comprehensive measures should be taken to control grubs:</p><p>1. Set up insect-killing lamps in concentrated planting areas, turn on the lamps at night from June to August to trap and kill scarab beetles and reduce egg-laying.</p><p>2. After harvesting Welsh onion, plow the soil deeply to mechanically kill some grubs.</p><p>3. Chemical control: use 500 milliliters of 48% Lorsban emulsifiable concentrate per mu, or use phoxim. Because 48% Lorsban remains in the soil for a relatively long time, it has good control efficacy against underground pests. It can be mixed into medicated soil and spread along the rows, then watered, or poured into the soil with irrigation water. Note: it is strictly prohibited to use highly toxic methamidophos, 1605, and others.</p>
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What to Do When Cilantro Gets Sclerotinia Rot? A Detailed Guide to Integrated Control Methods
Cilantro, formerly known as coriander, also called fragrant coriander or hu-sui, Latin name: Coriandrum sativum L., a genus in the Apiaceae family, an annual or biennial herb with a strong odor, 20-100 cm tall. The root is spindle-shaped, slender, with numerous fine branch roots. The stem is cylindrical
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Control Methods and Key Technical Points for Celery Soft Rot
Celery, also known as qin, early celery, fragrant celery, puqin, medicinal celery, wild coriander, is an annual or biennial herbaceous plant in the genus Apium of the family Apiaceae. It originated in the marshy areas along the Mediterranean coast and is now widely cultivated around the world. Celery cultivation in China began in the Han Dynasty and has a history of more than
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