What are the control methods for cabbage root maggot pests?
Cabbage evolved from Brassica. The chromosome number is 2n=2x=20. Every 100g of fresh cabbage contains 93-95g water, 2.3-3.2g carbohydrates, 1.4-2.5g protein, 30-40mg vitamin C, 0.6-1.4g cellulose, and other vitamins and minerals. Cabbage, of the Brassicaceae family and Brassica genus, originated in northern China and is a traditional Chinese vegetable. Cabbage was first called "song", but song is not entirely the same as today's cabbage; modern cabbage is generally divided into Chinese cabbage (napa cabbage) and bok choy. Northerners generally call napa cabbage "baicai" (cabbage) while bok choy is called "youcai" (rapeseed). The cultivation area and consumption of cabbage rank first among all vegetables in China.
The nutritional value of cabbage
Cabbage contains B vitamins, vitamin C, calcium, iron, phosphorus, and its content of the trace element zinc is also very high. Traditional Chinese medicine holds that cabbage is slightly cold in nature and non-toxic, and regular consumption has the effects of nourishing the stomach and promoting fluid production, relieving restlessness and quenching thirst, promoting urination and relieving constipation, and clearing heat and detoxifying.[4]
Cabbage is also rich in crude fiber, which not only lubricates the intestines but also promotes detoxification; it can stimulate gastrointestinal peristalsis, promote bowel movements, and help improve digestion in people with poor digestion. Regularly eating some cabbage can also have a good effect on preventing colon cancer.
Regularly eating cabbage can also help prevent the occurrence of breast cancer; the trace elements contained in cabbage can help break down the androgens associated with breast cancer. Hormone researchers in New York, USA, have also shown that regularly eating cabbage can prevent the occurrence of breast cancer.
Eating cabbage can supplement calcium. Napa cabbage contains abundant calcium, with mg of calcium per gram. A cup of cooked napa cabbage juice can provide almost as much calcium as a cup of milk. Some people do not like drinking milk, and can obtain a lot of calcium by eating sufficient napa cabbage. Eating cabbage nourishes the skin. Napa cabbage has a very high water content and is low in calories. In winter, the air is dry and cold wind causes great damage to people's skin; napa cabbage contains abundant vitamin C and E, and eating more cabbage can have a very good skin-care and beauty effect.
Eating cabbage can prevent cancer. Scientists at the Hormone Research Institute in New York, USA, discovered that the reason women in China and Japan have a much lower rate of breast cancer than Western women is because they often eat cabbage. Cabbage contains some trace elements that can help break down the estrogen associated with breast cancer. Cabbage also contains a trace amount of molybdenum, which can inhibit the formation of nitrosamines in the human body and play a certain anti-cancer role. Eating cabbage lubricates the intestines and relieves constipation. Cabbage is rich in dietary fiber, which can lubricate the intestines and relieve constipation. For people who are prone to excess internal heat, eating more napa cabbage has a heat-clearing effect.
Control methods for the cabbage pest root maggot
During the growth of cabbage, root maggots (also called root maggots) are most harmful; they bite and eat the surface of the napa cabbage roots, causing pathogens in the soil to invade through the wounds, leading to the dropping and rotting of napa cabbage heads, which not only reduces cabbage yield but also affects the edible value of cabbage. If not controlled in time, the whole field can be damaged, causing serious losses to vegetable farmers. The root maggot that harms autumn cabbage is the larva of the radish fly, an oligophagous pest that mainly harms cruciferous vegetables such as cabbage and radish. Below we will introduce the control methods for the cabbage pest root maggot.
1. Before planting napa cabbage, 2.5-3.5 kg of phoxim granules can be used per mu, mixed with chemical fertilizer and applied into the soil, which can kill the eggs and larvae of the seed fly.
2. Use 0.5 kg sugar, 1 kg vinegar, and 7.5 kg water, then add 20 g trichlorfon powder to make a mixed solution. Around early August, dig a bowl-sized pit in the field every 8-10 m, place a plastic bag according to the size of the pit, pour in 100 g of the mixed solution, and add the mixed solution once about every 10 days. This can kill a large number of adult insects.
3. When napa cabbage grows to 2-3 true leaves, either use 1-1.5 kg of 2.5% trichlorfon powder per mu, or use 0.5-1 kg of dimethoate powder per mu, and dust the field ground to prevent the seed fly from entering the field to lay eggs.
4. When napa cabbage grows to 6-8 leaves, mix plant ash, lime powder, and 2.5% trichlorfon powder in a ratio of 2:1:1, and broadcast it around the vegetable roots to prevent the seed fly from laying eggs and to kill larvae before they enter the soil.
5. When root maggot damage is found in napa cabbage in the field, use a 1000-fold solution of 90% crystalline trichlorfon, or a 1500-fold solution of 40% dimethoate emulsifiable concentrate, or a 2000-fold solution of 50% phoxim emulsifiable concentrate for root drenching, pouring about 200 g of medicinal solution per plant, so that the solution flows from the cabbage heart to the area around the roots and ensures the root soil is moist. Generally, 1-2 root drenchings can kill the root maggots.
6. About 30 days after cabbage planting, use 1 kg ammonia water, add 1 kg clean water, stir evenly, and then perform root drenching, pouring about 150-200 g per plant. Or, in combination with watering autumn cabbage, slowly pour the ammonia water into the flowing water for furrow irrigation. This can both prevent the occurrence of root maggots and play a role in topdressing.