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What is jujube fruit shrinkage disease? Basic knowledge of jujube tree management
What is jujube fruit shrinkage disease? What causes it? How to prevent and control it? Please give an introduction. The main causes of jujube fruit shrinkage disease are the many wounds on the fruit surface caused by wind, rain and pests, and it is formed by excessive application of nitrogen fertilizer, dense branches and leaves, and poor ventilation. You can refer to the following methods for prevention and control: 1. Strengthen orchard management, apply more organic...
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What are the control methods for jujube fruit shrinkage disease?
The occurrence of jujube fruit shrinkage disease is positively correlated with the density of piercing-sucking insects; when atmospheric humidity is high, especially with intermittent rainfall or successive cloudy days, the disease often becomes epidemic. Control methods: (1) If the disease index was relatively high the previous year, first clean up fallen leaves and fallen fruit in the jujube orchard and dispose of them in a centralized manner to cut off the source of transmission. (2) Strengthen fertilizer and water management in the jujube orchard to improve tree resistance; for older trees, scrape off and burn old bark before jujube bud break, and spray the whole tree once with lime sulfur mixture. (3) Chemical control: use Fungus No. 1
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What are the control methods for jujube fruit shrinkage disease?
1. Symptoms: When jujube fruit shrinkage disease occurs, a pale yellow halo (ring) first appears on the shoulder or waist of the fruit, gradually expanding into irregular sunken lesions; the peel becomes water-soaked and infiltrated, with scattered needle-like round brown dots, and the flesh becomes earthy yellow, soft, spongy and necrotic; the fruit shrivels, tastes bitter, and is unfit to eat. 2. Disease pattern: Preliminary research has determined that jujube fruit shrinkage disease is a bacterial disease, and the pathogen mainly overwinters on fallen diseased fruit. It generally spreads and infects jujube fruit during the fruit coloring and ripening stage; the pathogen enters through fruit wounds via wind and rain or directly penetrates the peel.
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How to prevent and control jujube fruit shrinkage disease? Understanding the occurrence pattern is key
Jujube fruit shrinkage disease, also known as jujube iron skin disease, jujube black rot, jujube dry waist fruit shrinkage disease, jujube wilt fruit disease, wu chao, wu luo tou, wu chao, tie jiao, etc., was first officially reported in China in the late 1970s. It is found throughout all major jujube-growing regions nationwide, and its damage is becoming increasingly severe, having already become a devastating disease in jujube production. In recent years, the disease has become increasingly serious in jujube-producing areas of Shanxi Province, becoming an important factor affecting jujube yield and commercial quality. However, current reports on the pathogen and control patterns of this disease are inconsistent, and no effective control method has been found
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Experimental Methods and Results Analysis for the Control of Jujube Fruit Shrinkage Disease
In recent years, jujube fruit shrinkage disease has become increasingly severe. Jujube fruit generally becomes affected at the white fruit stage, and often a large number of fruits drop within a few days. In ordinary years the incidence rate is 5%-8%, and in severe cases the proportion of diseased fruit reaches over 30%. Diseased fruit tastes bitter and is unfit to eat, seriously affecting the quality and yield of jujube fruit. Because opinions differ from place to place on the pathogenic factor of this disease, and it was discovered in our county only just over 10 years ago, there is still no successful experience in controlling it. After consulting materials from many sources and conducting field observations, the fruit tree station formulated an experimental plan for the control of jujube fruit shrinkage disease and achieved fairly good results.
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