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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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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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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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Licorice Pest Control Methods and Technical Key Points
(1) Leafhoppers: mainly the elm leafhopper, the small green leafhopper, etc. They occur throughout the entire growing period of licorice, with the most severe damage from late June to mid-August. Nymphs or adults suck the sap of licorice leaves, buds, young branches and young shoots, first showing silvery-white dot-like spots, then the leaves lose chlorophyll and turn pale yellow, and finally fall off. Control methods: Clear the elm trees and other overwintering hosts of leafhoppers around the licorice field. At the peak of infestation, spray with 2.5% deltamethrin at 1000-1500 times dilution. Use natural enemies such as cotton aphid parasites and ladybugs
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Methods for the prevention and control of Angelica sinensis pests and diseases and key technical points
(1) For stem nematode disease (má kǒu bìng), the peak periods of occurrence are in mid-April, mid-June, early September and early November after transplanting; it damages the roots, and an abundance of soil-dwelling pests favours its occurrence. Control methods: ① Per mu, use 3 kg of 3911 granules mixed evenly with 15 kg of fine soil, or 0.5 kg of 20% methyl isofenphos emulsifiable concentrate mixed with 2.5 kg of water and sprayed onto 15 kg of soil and mixed evenly, then broadcast and turn into the soil; ② Regularly drench the roots with a broad-spectrum, long-lasting insecticide; per mu use 250 g of 40% carbendazim suspension concentrate or 600 g of thiophanate-methyl plus
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Pinellia ternata pest and disease control methods and key technical points
(1) Root rot: This disease is prone to occur in hot seasons when water accumulates in the field. After onset, the underground tubers rot, and the aboveground parts then collapse and die. Control methods mainly focus on drainage, removing diseased plants and treating the diseased holes with 5% lime water or pouring it on the roots; alternatively, soak seeds in 0.5%-2% lime water for 12-30 hours at sowing time. (2) Viral disease: Manifested as leaf curling and mosaic, mostly occurring in spring and summer. After onset, diseased plants should be pulled up and burned, and the area disinfected with lime. (3) Red hawk moth: With
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Control Methods and Technical Key Points for Physiological Diseases of Oyster Mushrooms
Oyster mushrooms have the characteristics of wide adaptability, strong stress resistance, a wide range of cultivation material sources, simple cultivation techniques, and high economic benefits. In recent years, oyster mushroom production has developed rapidly in our county, but in production, various non-infectious physiological diseases often occur due to poor management, causing yield reductions and directly affecting the economic benefits of oyster mushroom production. Based on many years of production practice experience, we have summarized the symptoms and control techniques of several main physiological diseases that commonly occur in oyster mushroom production. 1. Excessive mycelial growth In oyster mushroom production, excessive mycelial growth often causes the mycelium to become dense
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Cultivation Technical Points for the New High-Temperature Grey Oyster Mushroom Strain
In the spring of 2001, after our oyster mushroom variety comparison trial ended, when the temperature reached as high as 34°C, several oyster mushroom fruiting bodies successively grew on the waste material pile covered with overgrown weeds. The color ranged from greyish-white to greyish-black, the fruiting bodies grew in clusters, and the largest cluster weighed 2.4 kg. Through directional tissue isolation and fruiting trials using bottle cultivation and bag cultivation methods, it performed well. After 2 years of pilot-scale verification, it was confirmed to be an excellent strain for summer cultivation. By the spring of 2004, virus-free treatment was carried out, making its traits more stable, and it can serve as the dominant strain for summer oyster mushroom production.
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Key Technical Points for Temperature Management During the Spawn-Running Stage of Oyster Mushrooms
When oyster mushroom mycelium grows thick and vigorous, the spawn-running success rate is high; especially in the sterilized-substrate cultivation process, the mycelium has a lower chance of being infected by contaminant microorganisms than other varieties. However, in the raw-material cultivation process, its temperature requirements during the mycelial growth stage are very strict. Therefore, correctly mastering the suitable spawn-running temperature is the key to ensuring the success of raw-material cultivation of oyster mushrooms. Oyster mushroom mycelium grows vigorously at 20°C-30°C and has strong resistance to contaminant microorganisms; even if occasional contamination occurs, the oyster mushroom mycelium can penetrate and consume it, and the spawn runs quickly, with the mycelium
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Management Methods and Technical Key Points for Oyster Mushrooms After Casing Soil
1. Heat preservation and moisture retention: After the oyster mushroom substrate logs are covered with soil, keep the shed temperature at 10°C-15°C, and keep the bed surface moist for about 15 days, until granular mushroom buds appear on the bed surface. After 3-4 days, when the caps grow to 1 cm in diameter, ventilate appropriately for 1 hour at noon. After the mushroom clusters grow larger, ventilate for 1 hour each morning and evening until harvest. Do not water during the growth period of the oyster mushroom fruiting bodies, so as not to drown the young mushrooms or splash soil onto the gills, which would affect the quality and edible value of the oyster mushrooms. 2. Harvesting: Harvest when the oyster mushroom caps curl inward slightly or are flat. When harvesting, support the lower left side of the mycelium with your left hand,
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