What are the specific fungicides for strawberry gray mold? Symptoms of damage and control methods
Strawberry gray mold occurs in all strawberry-growing regions of China, and the disease has gradually worsened since the 1970s, especially in the south where the fruit-picking period coincides with the spring rain season, making the disease even more severe. It often causes a diseased fruit rate of around 30% in susceptible varieties with fruit rot, and in severe cases it can reach over 60%, greatly affecting strawberry yield and quality. Let's take a look below at what specific fungicides are used for strawberry gray mold!
Symptoms of strawberry gray mold
Strawberry gray mold mostly begins during the flowering stage. The pathogen first infects flowers that are about to fade or weaker parts, causing the flowers to become light brown, necrotic and rotten, producing a gray mold layer. Leaves are mostly invaded from the edges of old yellow leaves at the base, forming a "V"-shaped yellowish-brown spot, or infected along the sites where petals have fallen, forming nearly circular necrotic spots with inconspicuous concentric rings, bearing relatively sparse gray mold. Infected fruits mostly start from residual petals or parts near or touching the ground, and can also be invaded from sites that were in contact with diseased residual tissue early on. Initially they appear water-soaked, grayish-brown and necrotic, then the color darkens, the fruit rots, and a dense gray mold layer develops on the surface. When leaf petioles are affected, they become light brown, necrotic and shriveled, with sparse gray mold on them.
Characteristics of strawberry gray mold
The strawberry gray mold pathogen overwinters as mycelium and conidia with diseased residues or as sclerotia in the soil. It spreads through airflow, watering or farming activities. Disease can occur at temperatures of 0-35°C and relative humidity above 80%, with temperatures of 0-25°C and humidity above 90%, or standing water on plant surfaces, being favorable for disease development. High air humidity, or watering followed by rainy days, or low-lying waterlogged areas, are especially favorable for the occurrence and development of this disease. According to surveys, flat bed planting or prostrate planting with plastic film mulch results in severe disease, while high ridge and plastic film cultivation results in mild disease.
Control of strawberry gray mold
1. After harvest, thoroughly remove diseased residues and fallen leaves. Before transplanting or preparing seedbeds, spray the greenhouse film, soil and walls to disinfect and sterilize, and combine with spraying Xinguozhimu (new high-lipid film) to enhance efficacy.
2. Use high ridge plastic film mulching or drip irrigation water-saving cultivation. Choose UV-blocking film to inhibit sclerotia germination. Spray fungicides before flowering, during flowering and fruit setting, and before watering to promote fruit development, with emphasis on protecting flowers and fruits, coordinating nutritional balance, and preventing strawberry deformity, so as to achieve high yield and quality. Increase ventilation after watering. Use Meizhi (mold-stop) 70-100 times dilution for spraying.
3. Handling of disease occurrence: Once disease occurs, promptly and carefully remove diseased leaves, flowers and fruits, place them in plastic bags and take them out of the greenhouse for proper disposal. After disease occurs, appropriately raise the management temperature.
Common grape disease and pest symptoms and control methods
Illustrated guide to common grape disease and pest symptoms and control methods
Grape downy mildew
Symptoms
When leaves are affected, initially small semi-transparent, water-soaked spots with unclear edges appear on the leaf surface, then gradually expand into light yellow to yellowish-brown polygonal lesions of varying sizes and shapes. Sometimes several lesions join together to form large yellowish-brown dried lesions. When the air is humid, white mold-like substances (the pathogen's sporangiophores and sporangia) appear on the underside of the lesions. Later the lesions dry up and turn brown, and diseased leaves tend to drop prematurely.
Pathogen
Grape downy mildew is caused by infection by Plasmopara viticola (Berk. et Curtis) Berl. Et de Toni., belonging to Mastigomycotina, Oomycetes, Peronosporales, Plasmopara. This fungus is an obligate parasite and only harms grapes. The suitable temperature range for sporangia formation is 13-28°C, with the optimum at 15°C; the temperature range for sporangia germination is 5-21°C, with the optimum at 10-15°C; the suitable temperature range for zoospore germination is 18-24°C. The formation and germination of sporangia and the germination and infection of zoospores all require rain or dew to proceed.
Occurrence pattern
Under open-field cultivation conditions, the pathogen mainly overwinters as oospores in fallen leaves. In warm winter regions, mycelium attached to buds and in leaves hanging on the tree can also overwinter. Its oospores can survive in the soil with rotting leaves for about 2 years. The following spring, when the temperature reaches 11°C, the oospores germinate in small water droplets, producing germ tubes and forming sporangia. The sporangia germinate to produce zoospores, which spread to the host's green tissues via wind and rain, invading through stomata and hydathodes. After a latent period of 7-12 days, sporangia are produced again for secondary infection. Sporangia are usually produced at night and infect in the morning when there is dew. Sporangia that fail to infect lose their viability after being exposed to sunlight for several hours.
Control methods
1. Eliminate the source of inoculum. In autumn, thoroughly clean the orchard, prune diseased shoots, collect diseased leaves, and bury them deeply or burn them in a centralized manner.
2. Strengthen orchard management. Conduct timely summer pruning, tie up branches and canes, and improve ventilation and light penetration conditions on the trellis. Pay attention to weeding, drainage, and reducing ground humidity. Appropriately increase phosphorus and potassium fertilizer application, apply lime to acidic soil, and improve plant disease resistance.
3. Chemical control. Before grape buds break, spray 5 degrees (Baume hydrometer) lime sulfur mixture. Before disease onset, combined with the control of other diseases, spray 1:0.7:200-240 Bordeaux mixture. After discovering diseased leaves, spray 40% phosethyl-Al wettable powder at 200-300 times dilution or 25% metalaxyl-mancozeb wettable powder at 600 times dilution. Although phosethyl-Al and metalaxyl have specific effects on downy mildew, long-term continuous single use will quickly produce resistance, so they should be used alternately with Bordeaux mixture. If mixed with mancozeb, mancozeb, folpet and other agents, it not only has a synergistic effect but also delays the pathogen from developing resistance. In addition, DuPont series products can also be used. Spray DuPont Equation (Yibao) 800-1200 times before disease onset, at 7-10 day intervals, for a total of 3-4 sprays, with obvious results. Spraying Kelu at 600-750 times or Yikuaijing at 2000-2400 times at the early stage of disease can also achieve good control. To delay resistance, Kelu and Yikuaijing can be used alternately. When the disease is severe, mix agents to ensure efficacy.
Grape black pox
Symptoms
It mainly harms the green and tender parts of grapes, such as young fruits, leaves, petioles, fruit stalks, and tender shoots. Black pox can occur from bud break to the late growth stage, with severe damage in spring and summer. Infected young fruits initially show dark brown circular small spots, which gradually expand into circular or irregular shapes. The center of the lesion is grayish-white with black dots on it, and the edge has a purplish-brown halo, resembling a "bird's eye." When there are many lesions, they can merge into large spots. In the later stage, the lesions harden or crack, and the lesions are confined to the fruit skin without penetrating deep into the flesh; the lesions are hard. When leaves are infected, brown circular spots of varying density appear. Initially the center of the lesion is grayish-white, then it perforates and cracks in a star shape, with a purplish-brown halo on the outside. When young leaves are infected, the veins shrink and become deformed, and growth stops or the leaves die. When new shoots, canes, petioles or tendrils are infected, initially brown irregular small short stripe spots appear, then they turn grayish-black, with dark brown or purple edges, and the center is sunken and cracked. In severe cases, tender shoots stop growing, curl or shrink and die.
Pathogen
The sexual stage is Elsinoe ampelina, called grape scab fungus, belonging to Ascomycotina fungi. The asexual stage is Sphaceloma ampelinum, called grape scab spherical fungus, belonging to Deuteromycotina fungi. The acervuli are black, semi-embedded in the host tissue. The conidiogenous cells are cylindrical, short and densely packed, colorless, single-celled. Conidia are colorless, single-celled, oval or oblong, slightly curved, with a constriction in the middle.
Occurrence pattern
The pathogen mainly overwinters as mycelium latent in tissues such as diseased canes and diseased shoots, and can also overwinter in diseased fruits, diseased leaves and leaf scars. The pathogen has strong vitality and can survive in diseased tissues for 3-5 years. In April and May of the following year, new conidia are produced and spread by wind and rain. After the spores germinate, the germ tubes directly invade the host, causing primary infection. After invasion, the mycelium mainly spreads beneath the epidermis. Later, acervuli form in the diseased parts, break through the epidermis, and under high humidity conditions continuously produce conidia for repeated infection. Short-distance spread of the pathogen mainly relies on rainwater, while long-distance spread relies on diseased canes. Conidia formation requires a temperature of around 25°C and relatively high humidity. The mycelial growth temperature range is 10-40°C, with the optimum at 30°C. The latent period is generally 6-12 days, shortest at 24-30°C, and disease is inhibited above 30°C. New shoots and young leaves are most susceptible, and their latent period is also shorter. The prevalence of black pox is closely related to rainfall, atmospheric humidity and the tenderness of plant tissues, especially most related to the amount of rain in spring and early summer from April to June. Rainy and humid conditions favor the formation, spread and germinating infection of conidia; at the same time, rainy and humid conditions also cause rapid growth of host tissues, so the disease occurs severely. In dry years or areas with little rain, the disease is significantly reduced.
Control methods
1. Select disease-resistant varieties according to local conditions. Such as: Shansuo, White Banana, Baco, Seibel 2003, Seibel 2007, Guirenxiang, Crystal, Jinhou, etc.
2. Eliminate the source of inoculum. After grape leaves fall in autumn, remove fallen leaves and diseased clusters, bury them deeply in a centralized manner. The old bark scraped off should be burned immediately. When grape buds swell in spring, spray 3-5 degrees Baume lime sulfur mixture + 0.3% sodium pentachlorophenate or 45% crystal lime sulfur mixture at 30 times dilution + 0.3% sodium pentachlorophenate.
3. Strengthen cultivation management. Combined with summer pruning, carefully prune out diseased branches, diseased leaves and diseased fruits to reduce re-infection; reasonably increase phosphorus and potassium fertilizer, control nitrogen fertilizer to strengthen tree vigor and prevent excessive growth; reasonably retain branches and improve ventilation and light penetration conditions, etc., are important measures for controlling this disease.
4. Spray early and use fungicides wisely. Before grape flowering or after flower drop and when fruits reach the size of soybean grains, spray once each with 1:0.7:200 Bordeaux mixture or 30% Ludeibao colloidal suspension at 800 times dilution, 50% benomyl wettable powder at 1500-1600 times dilution, 40% Duoliuxianfu agent at 600 times dilution, 75% chlorothalonil wettable powder at 600-800 times dilution, 70% mancozeb wettable powder at 500 times dilution. Note to use them alternately or in mixture. However, Bordeaux mixture cannot be mixed with mancozeb, otherwise it is prone to cause phytotoxicity. From grape leaf expansion to fruit coloring, apply once every 10-15 days. The specific timing and frequency should be determined according to local climatic conditions and grape growth and disease occurrence.
Grape white rot
Symptoms
The disease mainly harms fruit clusters and branches, and leaves can also be affected. Usually the disease starts on branches first, and lesions all occur at wounds. Initially they are water-soaked, light reddish-brown with dark brown edges, then develop into elongated dark brown streaks with densely arranged grayish-white small granular dots on the surface. When the lesion girdles the branch, the leaves above it wilt, yellow and die. In the later stage, the cortex of diseased branches separates from the xylem, showing silky longitudinal cracks. When fruit clusters are affected, light brown water-soaked irregular lesions first form on the fruit stalks and rachis, expanding and causing the lower part of the cluster to dry up. Diseased berries first become light brown and soft-rot at the base, gradually developing until the entire berry turns brown and rots. The fruit skin surface is densely covered with grayish-white small granular dots, then shrinks into angular mummified fruits that easily drop off. When leaves are affected, large nearly circular light brown spots mostly form starting from the leaf tip and leaf margin, with inconspicuous concentric rings, and grayish-white small granular dots also appear in the later stage. Finally the leaves dry up and break easily.
Pathogen
Coniothyrium diplodiella, called white rot shield shell mold, belongs to Deuteromycotina fungi. The pycnidia are spherical or flattened spherical, with relatively thick walls, grayish-brown to dark brown. The bottom shell wall protrudes in a mound shape, on which unbranched, non-septate conidiophores are borne. Conidia are initially colorless, gradually turning dark brown as maturity increases, single-celled, oval to pear-shaped.
Occurrence pattern
The pathogen overwinters as conidia attached to diseased tissues and can also overwinter as mycelium within diseased tissues. Diseased tissues scattered on the soil surface and remaining on canes can produce large numbers of conidia in spring when conditions are suitable. Conidia can spread via wind and rain and invade through wounds, nectaries, stomata and other sites. After a latent period of 3-5 days, disease can occur, with multiple repeated infections. The pathogen favors occurrence at 28-30°C and atmospheric humidity above 95%. The disease is severe in hot, humid and rainy seasons, with a peak of occurrence after rain. According to surveys, in the south, diseased clusters are first seen 7 days after flower drop (around June 10), showing the first peak; entering the peak period 10 days before ripening (July 10-15), which is the second peak. Thereafter, as fruit maturity increases, a peak can appear after each rain. The disease is severe near the ground and under conditions of heavy clay soil, low-lying terrain and poor drainage. It is prone to occur when weeds are overgrown, branches and leaves are dense, or humidity is high. Vigorous and excessively growing plants are prone to the disease.
Control methods
1. Since the white rot pathogen mainly overwinters as mycelium and pycnidia in diseased fruits and diseased shoots, combining pruning with thorough orchard cleaning is an effective measure to reduce the source of inoculum and control the disease. Recent reports indicate that covering with plastic film at the early stage of disease to prevent pathogen infection of fruit clusters also has good results.
2. The pathogen mainly invades through wounds, and the hot and humid climatic conditions are most conducive to disease occurrence, especially after storms or hail disasters, which cause large numbers of wounds and make disease more likely. Therefore, measures such as improving the trellis surface, ventilation and light penetration, timely pruning, pinching, tipping and minimizing wounds, increasing the distance of fruit clusters from the ground, and paying attention to drainage to reduce ground humidity can all inhibit the occurrence and spread of the disease.
3. Since the disease is highly epidemic, chemical control under the guidance of forecasting is a very necessary measure. Usually the first spray is applied at the initial stage of disease (mid to late June), then once every 8-15 days or so, for a total of 3-5 sprays. Commonly used agents include: 50% thiram wettable powder at 600-800 times dilution, 50% thiram plus 65% ziram wettable powder at 800 times dilution, 50% thiophanate wettable powder at 500 times dilution, 75% chlorothalonil wettable powder at 500-800 times dilution, etc.
Grape anthracnose
Symptoms
Grape anthracnose mainly harms fruits, and occurs less on leaves, new shoots, rachis and tendrils. At the early stage of disease on berries, black, circular, fly-speck-like spots appear on the surface of young fruits. However, because young fruits are highly acidic and the flesh is hard, pathogen growth is restricted, the lesions do not expand, conidia are not formed, and the diseased area is limited to the epidermis. When berries begin to color, the berries soften, sugar content increases, acidity decreases, and the disease enters its peak period. Initially circular, slightly sunken, light brown lesions appear on the surface of diseased fruits, with densely arranged black small granular dots (acervuli) on the lesion surface. In humid weather, salmon-pink sticky substances (spore masses) can be extruded from the acervuli. Later the diseased fruits gradually dry up and finally become mummified fruits. Diseased berries mostly do not drop, and entire clusters of mummified grapes remain hanging on the canes.
Pathogen
Anthracnose is caused by infection by Gloeosporium fructigenum Berk, belonging to Deuteromycotina, Gloeosporium. Under open-field environmental conditions, the pathogen mainly overwinters as mycelium latent in the cortex on the tree body, mostly around the nodes of canes. After May and June of the following year, when the temperature rises above 20°C, infected canes, after being wetted by rain, form large numbers of spores. The optimum temperature for spore formation is 25-28°C; below 12°C or above 36°C, spores are not formed. Pathogen spores spread via wind and rain, germinate and infect. The pathogen enters the epidermal cells of young fruits through small pores on the fruit skin. After a latent period of 10-20 days, lesions can appear; this is the primary infection. In some varieties, after the pathogen invades young fruits, symptoms only appear when the berries begin to ripen. The pathogen can also invade tissues such as leaves, new shoots and tendrils, but does not show lesions and no abnormality can be seen in appearance; this is latent infection, and such infected new shoots will become the infection source for the next year. When grapes are near maturity and encounter rainy weather, the disease enters its peak period. Diseased fruits can continuously release conidia, repeatedly causing secondary infection and leading to disease epidemics.
Occurrence pattern
Disease epidemics are closely related to environmental conditions. Rainy and humid conditions with suitable temperatures are the main reasons for the epidemic. Orchards in low-lying areas, with poor drainage, shallow groundwater, and heavy clay soil have more severe disease. Disease occurrence is also related to cultivation techniques. Orchards with extensive management, incomplete orchard cleaning, and large amounts of diseased residues on the trellis have severe disease; orchards with too dense plant and row spacing, excessive branch retention, poor ventilation and light penetration, and high humidity in the field microclimate have severe disease. Disease occurrence is also related to variety. Generally, Vitis vinifera varieties are severely affected, while Vitis vinifera × Vitis labrusca hybrids are relatively resistant.
Control methods
1. Combined with winter pruning of grapes, thoroughly clean the orchard. Remove all pruned canes, cluster stalks, mummified fruits, tendrils, fallen leaves on the ground, and binding ropes on wires from the orchard. Burn or bury them deeply to eliminate the source of disease.
2. During the grape growing season, timely pinch the tips, conduct reasonable summer pruning, and maintain moderate load. Promptly remove pruned secondary shoots and tendrils to improve permeability in the orchard. Pay attention to drainage and intertillage to reduce humidity in the orchard as much as possible. Fertilize scientifically, with special attention to the ratio of nitrogen, phosphorus and potassium fertilizers. Avoid excessive nitrogen fertilizer, and also pay attention to increasing trace element fertilizers to improve the plant's stress resistance.
3. Chemical control. Before bud break in spring, combined with the control of other diseases and pests, spray 3-5 degrees Baume lime sulfur mixture plus 0.5% sodium pentachlorophenate. After grape flower drop, spray 78% Kebo at 500-600 times dilution or 80% Penke at 600 times dilution, or 1:0.7:200 Bordeaux mixture. At the early stage of disease, spray 70% thiophanate-methyl at 800 times dilution, or 80% anthracnose thiram at 500-600 times dilution.
Grape gray mold
When inflorescences and young fruits are affected, light brown, water-soaked lesions first appear on flower stalks, small fruit stalks or the rachis, then the lesions turn brown and soft-rot. In humid air, mouse-gray mold-like substances, namely the pathogen's conidiophores and conidia, can be produced on the lesions. In dry air, diseased inflorescences and young fruits gradually lose water, shrink, then dry up and drop, causing large numbers of fallen flowers and fruits; in severe cases, entire clusters can drop completely. When new shoots and young leaves are affected, light brown or reddish-brown irregular lesions appear, mostly near veins. Sometimes inconspicuous concentric rings appear on leaves, and in the later stage when the air is humid, gray mold layers can also appear on the lesions. Non-lignified new shoots develop disease in the late growth season, with the bark turning bleached white, bearing black sclerotia or gray mycelial masses that form spores. When fruits are affected after ripening, brown sunken lesions appear on the fruit surface. After expansion, the entire fruit rots, and gray spore masses first appear at cracks in the fruit skin, then spread to the entire fruit, finally growing a gray mold layer. Sometimes black sclerotia or gray mycelial masses can be produced on the diseased parts.
Pathogen
Grape gray mold is caused by infection by Botrytis cinerea Pers. ex Fr., belonging to Deuteromycotina, Hyphomycetes, Moniliales, Botrytis. This pathogen is a facultative parasitic fungus with a very wide host range. It can parasitize many kinds of fruits, vegetables and flowers. Therefore, the infection sources of this pathogen are very extensive.
Occurrence pattern
The pathogen overwinters in the soil as sclerotia, conidia and mycelium with diseased residual tissues. In some places, the pathogen forms sclerotia on canes or mummified fruits in autumn to overwinter, and can also overwinter as mycelium on bark and dormant buds. Sclerotia and conidia have strong stress resistance. After overwintering, when conditions are suitable in the following spring, the sclerotia can germinate and produce new conidia. New and old conidia spread to inflorescences through airflow. Under conditions where exudates serve as nutrients, conidia germinate easily and invade the host through wounds, natural openings and tender tissues, achieving primary infection. After infection and disease onset, large numbers of conidia can again be produced for secondary and multiple infections.
Control methods
1. Agricultural control: Select disease-resistant varieties such as Jingya, Jingyou, Heihan, Victoria, etc., and avoid intercropping with strawberry, tomato, eggplant, cucumber and other crops. Apply more organic fertilizer, control quick-acting nitrogen fertilizer, and appropriately increase phosphorus and potassium fertilizer. Timely tie vines, pinch tips, and prune secondary shoots, tendrils and excess flower clusters. Keep the ground dry and weed promptly. When diseased flower clusters, diseased leaves and diseased fruits are found, gently remove them in the morning before the dew dries and take them out of the orchard for deep burial. After autumn, remove diseased residues and burn them in a centralized manner.
2. Chemical control: In the first period, 10-15 days before flowering, spray Bikang at 1500 times dilution, etc.; 1-2 days before initial flowering, spray metalaxyl at 800 times dilution; in the second period after disease onset, spray 1:0.5:200 Bordeaux mixture, 50% Xinling at 800 times dilution, etc. The above agents should be used in rotation to improve control efficacy.
Grape berry rot (fangku disease)
Symptoms
At the early stage of disease, light brown lesions first appear at the base of fruit stalks, gradually expand, turn brown, and spread to berries and the rachis, causing the rachis to shrink and dry up. When berries are affected, light brown concentric ring-shaped lesions first form centered on the fruit pedicel. Sometimes the rings are not obvious. Later the lesions expand, the fruit pedicel loses water and shrinks, the berry rots and turns brown, and black small granular dots (pycnidia) are scattered on the lesion surface. Later the berries shrink into grayish-brown mummified fruits. Diseased fruit clusters can remain hanging on the vine for a long time without dropping. When leaves are affected, reddish-brown circular small spots first appear on the leaf surface, then gradually expand, with brown edges and grayish-white centers, and black small granular dots are scattered in the center of the lesions in the later stage.
Pathogen
Physalospora baceae, called grape bladder spore shell fungus, belongs to Ascomycotina fungi. Synonym Guignardia baccae, called berry ball seat fungus, belongs to Ascomycotina fungi. Perithecia are flattened spherical or nearly spherical, dark brown, embedded under the epidermis of diseased tissue, with protruding ostioles. Asci are colorless, cylindrical. Ascospores are colorless, single-celled, oval or spindle-shaped. Paraphyses between asci are linear, colorless, with 2-3 septa. The asexual stage is Macrophoma faocida, a type of Macrophoma, belonging to Deuteromycotina fungi. Pycnidia are semi-embedded under the host epidermis, oval, dark brown, with the apical ostiole breaking through the epidermis and exposed. The inner wall of the pycnidia is densely lined with a layer of conidiophores. Conidiophores are short, cylindrical, single-celled, colorless, continuously producing conidia at the tip. Conidia are oval or spindle-shaped, single-celled, colorless.
Occurrence pattern
Berry rot mainly overwinters as pycnidia on diseased fruits, diseased cluster stalks or diseased leaves and other diseased residues. In areas where the ascigerous stage is produced, perithecia are also the main overwintering organs. Some studies suggest that mycelium can also overwinter in diseased tissues and form perithecia in the following spring. After overwintering, the perithecia or pycnidia release ascospores or conidia when temperature rises and there is rainfall or high humidity, spreading via wind, rain or insects. Conidia germinate after 4 hours at 24-28°C. Ascospores can also germinate after 5 hours at 25°C. The pathogen adapts to a temperature range of 9-40°C, and disease can occur at 15-35°C. This disease is a high-temperature, high-humidity disease, with the optimum temperature for mycelial growth at 35°C. Therefore, high-temperature, rainy and humid conditions after fruit coloring favor its occurrence and spread. The berry rot pathogen is a facultative parasite, and vineyards with extensive management, weak plant growth and dense, humid conditions have severe disease.
Grape powdery mildew
Symptoms
It mainly harms young and tender organs such as leaves, new shoots and fruits, while old leaves and colored fruits are less affected. During the grape leaf expansion stage, white or chlorotic small spots appear on the leaf surface or underside. The lesions gradually expand, and powdery white mold spots grow on the surface. In severe cases, they cover the entire leaf, causing the leaf to curl or dry up. When young canes are affected, grayish-white small spots first appear, then as the disease progresses, they gradually change from grayish-white powdery spots to irregular large brown spots, feather-vein-shaped, covered with grayish-white powdery substances. When fruits are affected, black awn-like patterns appear, covered with a layer of white powder, and the epidermis of the diseased part turns brown or purplish-brown to grayish-black. Due to localized growth stagnation, deformed fruits form and tend to crack, exposing seeds. Fruits become sour, and the rachis and fruits easily become brittle.
Pathogen
Uncinula necator, belonging to Ascomycotina fungi. Cleistothecia are 84-100 micrometers in diameter, with 10-30 appendages, mostly septate, with curled tips. Asci number 4-6, oval, size (50-60) × (25-35) micrometers. Ascospores number 4-6, oval, size (20-25) × (10-12) micrometers. The asexual stage is called Oidium tuckeri, belonging to Deuteromycotina fungi.
Occurrence pattern
The pathogen overwinters as mycelium on affected tissues or inside bud scales. In the following spring, it produces conidia, which spread by wind to the host surface. The mycelium produces haustoria that directly extend into host cells to absorb nutrients, while the mycelium spreads on the host surface. The fruit surface, canes and leaf surface appear dark brown, mainly affected by the haustoria. The disease generally can occur from early to mid-July to September-October.
Control methods
1. Strengthen cultivation management, increase organic fertilizer application, strengthen tree vigor, and improve disease resistance; timely pinch tips, thin out overly dense branches and leaves, and tie vines to maintain good ventilation and light penetration, which can reduce disease occurrence.
2. Pay attention to orchard sanitation, remove diseased residues, burn or bury them deeply in a centralized manner, and reduce the source of inoculum.
3. Before bud break, spray once with 3-5 degrees Baume lime sulfur mixture; after bud break, spray 0.2-0.5 degrees Baume lime sulfur mixture, or 50% thiophanate at 500 times dilution, or 70% thiophanate-methyl at 1000 times dilution, or 25% triadimefon wettable powder at 1000 times dilution.
Grape cane blight
Symptoms
It mainly harms canes or new shoots. The base of canes near the ground surface is prone to infection. Initially the lesions are reddish-brown, slightly sunken, then expand into large dark brown spots. In autumn, the epidermis of diseased canes splits longitudinally into silky strands and breaks easily, and many black small granular dots, namely the pathogen's fruiting bodies, are produced on the surface of the diseased part. When the main cane is affected, the branches and canes above the diseased part grow weakly or die. When new shoots are affected, the leaf color turns yellow, leaf margins curl, new shoots wither, and black stripe spots often form on veins, petioles and tendrils.
Pathogen
The cane blight pathogen is Cryptosporella viticola (Red.) Shear, called grape small sunken spore shell, belonging to Ascomycotina fungi. The asexual stage is Fusicoccum viticolum Redd., called grape shell spindle spore, belonging to Deuteromycotina fungi. Pycnidia are dark brown, flask-shaped, embedded in the stroma. Conidia are of two types. Type I is long spindle-shaped to cylindrical, slightly curved, single-celled, colorless. Type II is filamentous, mostly hook-shaped. The sexual stage is rarely seen.
Occurrence pattern
It overwinters as pycnidia or mycelium on diseased canes. In May and June of the following year, conidia are released and spread by wind and rain. Under conditions with water droplets or rain dew, conidia can germinate after 4-8 hours and invade through wounds or stomata, causing disease. The latent period is about 30 days, and symptoms only appear after 1-2 years. Therefore, once this disease occurs, it often lasts for 2-3 consecutive years. Vineyards in rainy or humid areas, with weak plants and severe freeze damage, have severe disease.
Control methods
1. Timely inspect canes. After discovering diseased parts, for mild cases scrape off the lesions with a knife; for severe cases cut or saw them off. Disinfect wounds with 5 degrees Baume lime sulfur mixture or 45% crystal lime sulfur mixture at 30 times dilution.
2. Strengthen vineyard management, increase organic fertilizer application, loosen or improve the soil, drain promptly after rain, and pay attention to frost protection.
3. Combined with the control of other grape diseases, spray once before bud break with 80% sodium pentachlorophenate at 200-300 times dilution and 5 degrees Baume lime sulfur mixture. In May and June, promptly spray 1:0.7:200 Bordeaux mixture 2-3 times, or 77% Keshade wettable micro-particle powder at 500 times dilution, 50% copper bis(dodecylbenzenesulfonate) (DT fungicide) wettable powder at 500 times dilution, 14% copper ammonia complex aqueous solution at 350 times dilution.
Grape rachis brown rot
At the early stage of disease, brown water-soaked spots first appear on the branch rachis of young clusters. After rapid expansion, the rachis turns brown and necrotic, and the berries lose water, wilt or drop. Sometimes black mold-like substances, namely the pathogen's conidiophores and conidia, appear on the surface of the diseased part. This disease generally rarely spreads to the main rachis. In the later stage, dried small rachises easily break and drop at the branching points in the wind. When young berries are affected, only circular dark brown small spots 2 mm in diameter appear on the epidermis. As the berries continuously enlarge, the lesion surface becomes scab-like. When the berries grow to medium size, the scabs fall off, and the cluster also shrinks and dries up.
Pathogen
Alternaria viticola, belonging to Deuteromycotina fungi. Conidiophores are several in number, clustered, unbranched, brown to dark brown, with lighter color at the tip. Conidia are solitary or in chains of 4-6, occasionally 9 in a chain at the tip of the conidiophore, chain-like. Conidia are obclavate, with smooth outer walls, dark brown to olive-brown, with 1-7 transverse septa and 0-4 longitudinal septa, size (20-47.5) × (7.5-17.5) micrometers.
Occurrence pattern
The pathogen overwinters as conidia on the cane epidermis or inside young bud scales. In the following spring from bud break to flowering, conidia invade, and after lesions form, conidia are again produced on the diseased part, spreading by wind and rain for secondary infection. With artificial inoculation, the latent period is only 2-4 days. This fungus is a facultative parasite, and infection depends on the tenderness and disease resistance of the host tissue. If there is low temperature and rain during the early spring flowering period, tender tissues (rachis) persist for a long time, lignification is slow, plants are weak, and the pathogen spreads rapidly. As the rachis ages, the disease gradually stabilizes. Old trees are generally more susceptible than young trees. Insufficient fertilizer or imbalanced nitrogen-phosphorus ratios worsen the disease; low-lying terrain, poor ventilation and light penetration, and dense environmental conditions result in severe disease. Disease resistance differs among varieties. Highly resistant varieties include Longyan, Rose Dew, Campbell Early, and Mierzhi; Rose Fragrance almost never develops the disease. Next are Beichun, White Banana, Heihan, etc. Susceptible varieties include Red Banana, Red Perfume, Black Olympia, Red Fuji, and Kyoho is the most susceptible.
Control methods
1. After winter pruning, thoroughly clean the vineyard, burn or deeply bury diseased residual branches and leaves in a centralized manner. Also clean up weeds, dead branches and fallen leaves around the orchard
to reduce overwintering inoculum sources.
2. After grape buds break, spray 3-5 degrees Baume lime sulfur mixture, or 40% asomate at 200 times dilution, focusing on spraying the fruiting canes to eliminate overwintering inoculum sources.
3. From inflorescence elongation to the young fruit stage, spray 50% carbendazim wettable powder at 800-1000 times dilution, or 75% chlorothalonil at 800 times dilution, or 70% thiophanate-methyl wettable powder at 1000 times dilution, or 80% Dacotech M45 wettable powder at 800 times dilution, 50% iprodione wettable powder at 1000 times dilution, for 2-3 consecutive sprays, to eliminate the disease at the initial stage, and it can also control grape gray mold, black pox, white rot, etc.
Grape magnesium deficiency
Symptoms
It begins from the old leaves at the base of the plant. Initially the interveinal areas of old leaves become chlorotic, then develop into banded yellowing spots between veins, mostly spreading from the center of the leaf toward the margin, gradually turning yellow. Finally the mesophyll tissue becomes yellowish-brown and necrotic, with only the veins remaining green. Therefore, the yellowish-brown necrotic mesophyll and green veins have a distinct boundary. Magnesium deficiency symptoms are generally not obvious at the beginning of the growing season. Symptoms only begin to appear and gradually worsen from the fruit enlargement stage, especially in plants with excessive fruit set, where large numbers of yellow leaves appear before the fruit ripens. Diseased leaves generally do not drop early. Magnesium deficiency has no obvious effect on berry size and yield, but berries color poorly, ripening is delayed, sugar content is low, and fruit quality is significantly reduced.
Causes
It is mainly due to insufficient exchangeable magnesium in the soil. The root cause is poor quality and insufficient quantity of organic fertilizer, with fertilizer sources mainly relying on chemical fertilizers, resulting in insufficient magnesium supply in the soil. Magnesium is more easily lost in acidic soil, so magnesium deficiency is relatively common in vineyards in southern China. Excessive potassium fertilizer application, or large applications of sodium nitrate and lime in orchards, can also affect magnesium absorption and often cause magnesium deficiency. After heavy summer rain, it is even more pronounced.
Control methods
When planting grapes, apply sufficient high-quality organic fertilizer. For mature trees, also open trenches before winter to add high-quality organic fertilizer. Vineyards with severe magnesium deficiency should appropriately reduce potassium fertilizer application. When plants begin to show magnesium deficiency symptoms, spray 3%-4% magnesium sulfate on the leaves, 3-4 times during the growing season, which can alleviate the condition. For soil with severe magnesium deficiency, consider applying magnesium sulfate, about 100 kg per mu.
Strawberry Fragaria ananassa Duchesne strawberry illustrated guide: how to grow strawberries / how to propagate strawberries
Strawberry profileStrawberry Fragaria ananassa Duchesne
Strawberry cultivation methods and precautions, introduction to strawberries
Strawberry aliases: yangmei, dimei, diguo, hongmei, shiduopili, gaoliangguo, ditao, etc. In horticulture it belongs to the berry fruit tree category. It is a red flower and fruit. Strawberry is the general term for plants of the genus Fragaria in the rose family (Rosaceae), and is a perennial herbaceous plant. The strawberry has a heart-shaped appearance, is bright red and tender, with juicy flesh and a special rich fruit aroma. Strawberries have high nutritional value, are rich in vitamin C, and help with digestion; at the same time, strawberries can also strengthen the gums, freshen the breath, and soothe the throat.
Morphological characteristics of the strawberry
The strawberry is the most common plant of the genus Fragaria in the rose family (Rosaceae). It is a perennial herbaceous plant native to the Americas, later propagated in France. It is the most widely cultivated strawberry variety. It is an octoploid plant, and the seed germination period takes 10-15 days. The berry body is dark red, round or heart-shaped, with pure white flesh, and the sepals and bracts spread open.
The edible part is a false fruit. Unlike most fruits, which develop from the ovary, the strawberry's fruit develops from the receptacle; in other words, what we eat is not the strawberry's fruit, but the part of the receptacle that swells after pollination. The true strawberry fruits are instead the many small dots covering the surface of the strawberry.
Morphological characteristics
The strawberry has stolons and compound leaves, with 3 leaflets, elliptical. It blooms in early summer, with cymose inflorescences, and white or slightly red flowers. The receptacle enlarges and becomes fleshy; the achenes mature in summer, clustered on the receptacle, forming a red berry-like body. Fragaria nilgerrensis (yellow-haired strawberry) is a perennial herb, stout, densely clumping, 5-25 cm tall. The stems are densely covered with yellow-brown soft hairs, almost as long as the leaves. The leaves are trifoliolate; the petiole is 4-18 cm long, densely covered with yellow-brown silky soft hairs; the leaflets have short stalks; the leaflets are obovate or elliptical, 1-45 cm long and 0.8-3 cm wide, with a rounded-obtuse apex; the base of the terminal leaflet is wedge-shaped, and the bases of the lateral leaflets are oblique; the margins have incised serrations, with the tips of the serrations acute or rounded-obtuse; the upper surface is dark green and sparsely covered with soft hairs, and the lower surface is pale green and covered with yellow-brown silky soft hairs, with the hairs along the veins long and dense. The cymose inflorescence has 1-6 flowers; the lower part of the inflorescence has one or three stalked leaflets; the pedicels are covered with spreading yellow silky soft hairs; the flowers are bisexual, 1-2 cm in diameter; the sepals are ovate-lanceolate, wider than or nearly equal to the epicalyx segments; the epicalyx segments are lanceolate, entire or 2-lobed, enlarging when in fruit; the petals are 5, round, with a short claw at the base, white; there are 20 stamens, of unequal length. The aggregate fruit is round, white, pale white-yellow or red, with the persistent sepals upright and closely appressed to the fruit; the achenes are ovate and smooth. The flowering period is April-July, and the fruiting period is June-August.
Characteristics
Through hybridization, modern strawberries have been able to adapt to various climates, except for frost.
The fruit is slightly heart-shaped, bright red and juicy, soft in texture, moderately sweet and sour, and aromatic. It is also easy to propagate; it only takes half a year to bear fruit and be harvested, with the harvest time in January and February of winter. Each plant can be harvested for two years, and the harvest period is also as long as half a year, which can increase land use rate and income for orchards before the fruit trees mature and bear fruit. However, because of the characteristics of the fruit, once strawberries enter the flowering period, pesticides can no longer be used.
Ecological habits of strawberries: growth habits
The strawberry is a perennial evergreen herb of the genus Fragaria in the rose family (Rosaceae), with stolons, and the plant height generally does not exceed 30 cm. Its vines are emerald green, its fruits are deep red, and its white flowers grow in clusters; it can be enjoyed for ornament, the fruit can also be eaten, and it can also be processed into strawberry jam, strawberry wine, and so on.
The strawberry is native to Chile and is now widely cultivated around the world, with more than 2,000 varieties. Strawberries love light, like moisture, fear waterlogging, are not drought-tolerant, are relatively cold-tolerant, and prefer fertile, well-aerated sandy loam soil. When the spring temperature rises above 5 degrees, the plant begins to sprout, and the optimal growth temperature is 20-26 degrees. In the Jiangsu region, it sprouts in late February, blooms in early to mid-April, and the fruit ripens in mid to late May. In autumn, when the temperature is below 17 degrees and under short-day conditions of 10-12 hours, flower buds differentiate, and in winter there is a short period of dormancy.
Distribution area of strawberries
Strawberry is the fruit of the strawberry plant of the rose family (Rosaceae), a perennial herbaceous plant with white flowers. It is native to South America, Europe and other places, and is now widely cultivated around the world. Strawberries are cultivated in all parts of our country, and there are also wild ones. The fruit is picked when it ripens from June to July each summer, and used fresh.
The role and uses of strawberries, nutritional value andefficacy and effects
The carotene contained in strawberries is an important substance for synthesizing vitamin A, and has the effect of improving eyesight and nourishing the liver.
Strawberries have a certain nourishing and regulating effect on the gastrointestinal tract and anemia.
Besides preventing scurvy, strawberries also have a relatively good effect on preventing and treating arteriosclerosis and coronary heart disease.
Strawberries are a plant rich in tannic acid, which can adsorb and block the absorption of carcinogenic chemicals in the body, and has an anti-cancer effect.
Strawberries contain aspartic acid, which can naturally and gently remove heavy metal ions from the body. Strawberries are bright in color, soft and juicy in fruit, rich in fragrance, sweet and sour to the taste, and rich in nutrients, and are deeply loved by consumers at home and abroad. They belong to high-end fruits.
Strawberries are rich in amino acids, fructose, sucrose, glucose, citric acid, malic acid, pectin, carotene, vitamin B1, B2, niacin, and minerals such as calcium, magnesium, phosphorus, potassium, and iron. These nutrients have a very good promoting effect on growth and development, and are of great benefit to the elderly and children. Foreign scholars have found through research that the active ingredients in strawberries can inhibit the growth of cancer tumors. Every 100 grams of strawberries contains 50-100 mg of vitamin C, more than 10 times higher than apples and grapes. Scientific research has already confirmed that vitamin C can eliminate the slack and tension between cells, make brain cell structure firm, and make the skin delicate and elastic, and has an important impact on brain and intellectual development. Eating some strawberries after a meal can break down food fat and aid digestion.
Efficacy and effects 1. Eating strawberries before meals relieves poor appetite
When experiencing food accumulation, abdominal bloating, and poor appetite, you can eat 60 grams of strawberries before meals, 3 times a day;
When there is gum bleeding, mouth and tongue sores, reduced urine, and yellow urine, you can mash 60 grams of fresh strawberries and take them mixed with cold boiled water, 3 times a day.
Fresh strawberries stewed with rock sugar in a double boiler:
When there is a dry cough without phlegm that does not heal for a long time, you can stew 6 grams of fresh strawberries together with 30 grams of rock sugar in a double boiler and take it, 3 times a day;
When experiencing irritability, dry cough, sore and swollen throat, and hoarseness, you can wash fresh strawberries, squeeze the juice, and drink one cup each morning and evening.
2. Strawberries have a regulating effect on the gastrointestinal tract and anemia
Modern medical research believes that strawberries have a certain nourishing and regulating effect on the gastrointestinal tract and anemia. Besides preventing scurvy, strawberries also have a relatively good effect on preventing and treating arteriosclerosis and coronary heart disease. The vitamins and pectin in strawberries have a certain effect on improving constipation and treating hemorrhoids, high blood pressure, and hyperlipidemia. Strawberries contain an amine substance that also has an auxiliary therapeutic effect on blood diseases such as leukemia and aplastic anemia. Strawberries are a plant rich in tannic acid, which can adsorb and block the absorption of carcinogenic chemicals in the body, and has an anti-cancer effect.
3. Fresh strawberries help sober you up
When feeling dizzy and unwell after drinking, you can eat 100 grams of fresh strawberries at one time, washing them and eating them all at once, which helps sober you up;
For those who are malnourished or thin and weak after illness, you can squeeze washed strawberries into juice, then add an equal amount of rice wine and mix well to make strawberry wine, and drink 1 cup each morning and evening.
4. Whitening teeth
Because the malic acid contained in strawberries acts as an astringent, when mixed with baking powder it produces an oxidizing effect that can remove stains left on the tooth surface by coffee, red wine, and cola.
5. Helps heart health
According to a new British study published in the British "Daily Mail", the antioxidant anthocyanin contained in red, blue, and purple berries and vegetables such as blueberries and strawberries has the effect of preventing and repairing cell damage.
A new study by researchers at the University of East Anglia in the United Kingdom further explained this. The study followed 93,000 people for 18 years. The participants were divided into 5 groups, aged 25-42, and they reported their diet and other conditions affecting heart health every 4 years, such as whether they had high blood pressure, a family history of heart disease, whether their weight was overweight or obese, whether they had exercise habits, whether they smoked, drank alcohol, and so on.
The results found that people who ate at least 3 servings of blueberries or strawberries per week (one serving is about half a cup) had a lower incidence of heart disease than the other participants. Dr. Aedin Cassidy, the head of the study, said that the natural antioxidants in red, blue, and purple fruits and vegetables can reduce the risk of heart disease in young and middle-aged people by 32%. The study believes that eating more fruits and vegetables rich in anthocyanins when young is more helpful in reducing the risk of heart disease later in life. Anthocyanins help raise the level of good cholesterol (high-density lipoprotein cholesterol), and can also reduce inflammation in the body related to heart disease. Besides blueberries and strawberries, foods rich in anthocyanins also include purple eggplant, plums, and cherries.
Variety classification of strawberries: variety types
Meiho
Mihou
Hokko
Dana
Israel No. 2
Mei 6
Mei 13
Gorella
Honeoye
Ruby
General
Strawberry Prince
Red Rose
Sweet Charlie
Tudla
Darselect
Camarosa
Flandria
Calvita
Toyonoka
Sachinoka
Japan 99
New Star
Hongshimei
Red Cheek
Sagahonoka
Akihime
Tochiotome
Anna
Hokko Wase
Diamond
Honeoye
Senga Sengana
Red-flowered Strawberry
Médéa
Selva
Allstar
Nyoho
Dandong 99
Benihoppe
Yang Guifei 007
Panda Strawberry
Harvesting and storage of strawberries: harvesting and storage
Strawberries are not tolerant of transport and storage. If the corresponding transport procedures cannot be done well, then consideration should be given to processing the strawberries.
Harvesting
Harvest in the morning or evening. For fresh eating, it is best to harvest when they are 80% ripe, and for processing, it is enough when they are 70-80% colored. When picking, a fruit stalk of half a centimeter to one centimeter must be retained; if it is too long, it is easy to damage other strawberries.
Storage
The best preservation environment is a refrigerator kept close to zero degrees but without frost. In addition, ultraviolet light or inert gas is also used for preservation. Quick-freezing is also one of the effective preservation methods. When washing strawberries, gently wash them first and then remove the stem end, which can avoid the loss of vitamin C, and the impurities attached to the strawberries will not enter through the stem end during the washing process.
Preservation methods
Room-temperature preservation time: 2 days
When storing, note:
Choose fresh strawberries; the fresher they are, the easier they are to preserve.
When picking and carrying strawberries, be careful not to bump them, so as not to damage the strawberry tissue.
Do not wash all the strawberries you bought at once; wash as many as you will eat, and put the rest in the refrigerator to keep cold.
Strawberries are suitable for preservation under conditions below 10 degrees and above zero degrees.
Strawberries can also be preserved by the fresh quick-freezing method, frozen into ice strawberries, which allows for a longer preservation time.
When preserving strawberries, it is best not to let them touch water.
Selection methods
Winter has come, and it is again the season for eating strawberries! In the major fruit shops in the urban area of Guangzhou, the first batch of costly greenhouse strawberries has hit the market. Among them, some were transported to Guangzhou from other places, and some were grown by local fruit farmers in Guangzhou. However, faced with today's large and variously shaped strawberries, many citizens who want to try something fresh are at a loss. Most citizens worry: "Do these strawberries have hormones?" "Were they forced to grow big with swelling agents?" To dispel the doubts in our hearts, the editor specially checked a lot of materials to resolve the doubts.
"The weather is so cold, how are these strawberries so big?" In a fruit shop in the urban area, citizen Aunt Wang hesitated about whether to buy some strawberries to eat. "Not only are they big, some are also oddly shaped. They weren't forced to grow with hormones or swelling agents or something, were they?" Strawberries are actually very popular and are often used as an ingredient in various foods, such as the easy-to-learn and delicious water chestnut strawberry balls, and strawberry ice cream, and so on.
Speaking of it, the strawberries sold on the market today do indeed differ considerably in size and shape. The small ones are about the same as quail eggs, while the large ones are as big as duck eggs. Moreover, some strawberries are not the cone-shaped faces everyone remembers from comic books, but instead look like miniature Buddha's hands, which is baffling. What is more, some strawberries have no fuzz and are darker in color than the strawberries seen in the past.
What exactly is the reason for this? Is it really because hormones were injected? Actually, this is all "caused by low temperatures."
Winter strawberries do not have the soft, tender, and juicy taste of spring strawberries. Sunlight is also insufficient, and since cloudy weather predominates, the carbohydrates formed by the strawberries through photosynthesis are fewer. This is also one of the reasons why winter strawberries are relatively easier to preserve and do not easily go bad even after a few days.
Of course, there are also fruit selection experts. Some citizens are very experienced in choosing fresh strawberries and know that whether the strawberry surface has fuzz is one standard for indicating whether the strawberries are fresh. So if the strawberries are all "bald" one by one, does that mean they are not fresh? This is because some strawberries on the market at present are transported from places such as Hainan, and the relatively fragile strawberries inevitably lose their fuzz during long-distance transport.
Warm reminder: strawberries that have been treated with swelling agents or hormones often have very thin skins and simply cannot withstand the bumps of long-distance transport. If the transport time is long, they would already be battered beyond recognition.
Proper washing of strawberries
The reason strawberries are relatively difficult to wash is mainly that their surface is rough, and the skin is very thin, breaking as soon as they are washed. Therefore, many people, to save trouble, simply rinse them with water and eat them. Actually, strawberries belong to herbaceous plants, the plants are relatively short, and the fruit is tender and juicy; all of these make them susceptible to invasion by pests, diseases, and microorganisms. Therefore, in the process of growing strawberries, pesticides must often be used. These pesticides, fertilizers, and germs easily attach to the rough surface of strawberries. If they are not washed clean, they may cause diarrhea, or even pesticide poisoning.
To wash strawberries clean, it is best to keep rinsing them with tap water; flowing water can prevent pesticides from seeping into the fruit. Washed strawberries should also not be eaten immediately; it is best to soak them for another 5 minutes in light salt water or rice washing water. Light salt water can kill harmful microorganisms remaining on the strawberry surface; rice washing water is alkaline and can promote the degradation of acidic pesticides. When washing strawberries, be very careful not to remove the strawberry stem end. If strawberries with the stem end removed are soaked in water, residual pesticides will enter the interior of the fruit with the water, causing more serious contamination. In addition, do not soak strawberries in cleaning agents such as dishwashing liquid; these substances are hard to rinse clean and easily remain in the fruit, causing secondary contamination.
Washing methods
Do not use ordinary detergents to wash strawberries. The chemical ingredients contained in detergents themselves easily remain on the strawberries, which is harmful to human health. The best way is to use a professional Lankang ozone machine for washing, or to rinse the strawberries with salt water. However, absolutely do not soak them in water for too long, otherwise the vitamins in the strawberries will all be lost, reducing their nutritional value, and the pesticides dissolved in the water may possibly seep back into the strawberries.
Tips for washing strawberries
Strawberries are bright red and gorgeous, sweet and sour and tasty, and are a fruit excellent in color, aroma, and taste. Since strawberries, unlike pears and apples, can be eaten after peeling, and the strawberry surface is uneven and the skin is very thin and breaks with a little force, many people do not know how to wash them, and some simply eat them without washing. There are often some people who develop diseases such as diarrhea after eating unclean strawberries.
First, rinse continuously with flowing tap water for a few minutes to remove most of the germs, pesticides, and other contaminants on the strawberry surface. Note: do not soak them in water first, so as to avoid the pesticides dissolving out into the water and then being absorbed by the strawberries and seeping into the interior of the fruit; soak the strawberries in rice washing water (the first rice washing water is preferable) and light salt water (add half a spoon of salt to a basin of water) for 3 minutes. Their effects are different: the alkaline rice washing water has the effect of decomposing pesticides; the light salt water can make insects and insect eggs attached to the strawberry surface float up, making them easy to rinse off, and also has a certain disinfecting effect. Then rinse clean with flowing tap water the rice washing water and light salt water as well as any possibly remaining harmful substances. Rinse once with clean water (or cold boiled water) and it is ready.
In addition, a reminder: do not remove the strawberry stem end before washing the strawberries, so as to avoid letting pesticides and contaminants seep into the fruit through the "wound" during soaking, which would instead cause contamination.
Strawberry preservation methods
Strawberry berries are soft and juicy, delicious and refreshing, and are suitable for quick-frozen fresh-keeping storage. After quick-freezing, strawberries can maintain their original color, aroma, and taste, and are convenient both for storage and for export sales.
1. Quick-freezing process flow: fruit selection → removal of sepals → washing the fruit → disinfection → rinsing → draining water → arranging on trays → quick-freezing → packaging → cold storage.
2. Key operation points (1) Fruit selection and removal of sepals. Choose fruits with a complete shape, moderate size, and high maturity, and use a small knife to remove the fruit stalk and sepals. (2) Washing the fruit and disinfection. Place the strawberries in a pool with a drainage outlet and rinse them. A round wooden stick can be used to stir gently, but the wooden stick should not reach the bottom of the pool, so as not to stir up the settled mud and sand. After washing, soak them in a 0.02%-0.05% potassium permanganate solution for 4-5 minutes, then rinse them 1-2 times with clean water. (3) Arranging on trays and quick-freezing. Before arranging on trays, the surface moisture of the fruit must be drained, or blown dry with a hair dryer, so as to avoid the frozen product having water on the surface or sticking together. Then arrange the fruit flat on the trays for quick-freezing; some need sugar added before quick-freezing. During quick-freezing, the temperature should be kept below -25°C until the core temperature of the fruit reaches -15°C. (4) Packaging and cold storage. If for fresh sales, small packaging can be used, 0.5-1 kg per box (bag); if for distant sales or processing, 7.5 kg per box (bag), with two boxes (bags) per carton. Send the packaged quick-frozen strawberries into the cold storage warehouse for storage. Under a cold storage temperature of -18°C, they can be stored cold for 12-18 months.
3. Thawing According to experiments, quick-frozen strawberries have the best quality after slowly thawing at 5°C-10°C for 80-90 minutes; less cell water is released, and a good mouthfeel can be maintained. After thawing, they should be eaten immediately. Do not thaw them and then freeze them again at low temperature, or thaw them and leave them for a relatively long time before eating, otherwise their quality will decline.
Eating methods for strawberries: suitable groupsSuitable for the general population to eat.
People with hoarse voices, wind-heat cough, sore and swollen throat; those with summer restlessness, heat and dry mouth or watery diarrhea; cancer patients, especially those with nasopharyngeal cancer, lung cancer, tonsil cancer, or laryngeal cancer, are especially suited to eat it.
People with excessive phlegm-dampness internally, those with loose bowels and diarrhea, and patients with urinary tract stones should not eat too much.
Nature, flavor and meridian entry
[Nature and flavor] Cool in nature, sour and sweet in taste.
[Meridian entry] Enters the lung and spleen meridians.
[Efficacy] Clears summer heat, relieves heat, promotes body fluid production and quenches thirst, promotes urination and stops diarrhea, soothes the throat and stops coughing.
Most suitable:Suitable for those with wind-heat cough, sore and swollen throat, and hoarse voice; suitable for those with summer restlessness, heat and dry mouth, or watery diarrhea; suitable for cancer patients, especially those with nasopharyngeal cancer, lung cancer, tonsil cancer, or laryngeal cancer.
Avoid:As a summer berry, strawberry has no particular restrictions.
How to eat
Strawberries can be eaten in many ways: fresh, processed, used as a cooking ingredient in dishes, as a cake decoration, or as the star of pies and fruit tarts.
Fresh eating: Strawberries can be eaten directly, or drizzled with yogurt, cream, fructose, chocolate, or condensed milk; strawberry ice cream and strawberry yogurt are also good choices.
Processing: Whole fruits can be processed into preserves, or cut finely and processed into jam, or pressed into juice and then made into concentrated juice or strawberry wine.
Related products
Taiwan, China: Dahu Township in Miaoli County, Taiwan, China, is also known as the Strawberry Kingdom. It is the place with the highest output, the highest planting density, and the most mature strawberry cultivation technology in Taiwan, China, and is also the main source of income for Dahu Township. Besides fresh strawberries, farmers also actively develop strawberry-related products, including strawberry jam, strawberry wine, strawberry ice, strawberry ice cream, strawberry yogurt, and even "strawberry sausage" and "strawberry meatballs."
Hong Kong, China: Strawberry-derived products in Hong Kong, China include strawberry bones and strawberry pudding, among others.
Points to note when eating
First, do not buy misshapen strawberries. Normally grown strawberries are heart-shaped in appearance, but some strawberries are brightly colored and large, with abnormal protrusions on the surface, and after biting into them there is a hollow center. This kind of misshapen berry may be caused by the abuse of hormones during cultivation (misshapen fruit may also be caused by poor pollination environmental conditions and be unrelated to hormone use). Long-term large consumption of such fruit may harm human health. Especially pregnant women and children should not eat misshapen berries.
In addition, because strawberries are low-growing herbaceous plants, although they are cultivated and grown under plastic mulch, they are still easily contaminated by soil and bacteria during growth, so before strawberries enter the mouth, the "cleaning step" must be done well.
Dietary contraindications
People with excessive phlegm-dampness internally, those with loose bowels and diarrhea, and patients with urinary tract stones should not eat too many strawberries. Strawberries contain an oxalic acid substance that can cause poor development of the capillaries of the fetus in pregnant women. The oxalic acid substance neutralizes a certain alkaline substance during the fetus's development, thereby causing impaired capillary development in the infant. Although it has a certain effect on brain development, pregnant women should still eat less of it.
Homemade jam
Ingredients: 300 grams fresh strawberries, 180 grams fine granulated sugar, 20 grams lemon juice
Production process
Wash the strawberries, wipe off the water, and cut them with a knife. Cut small strawberries in half, and cut large ones into four pieces.
Add fine granulated sugar to the strawberries.
Mix well with chopsticks so the sugar evenly adheres to the strawberries. Cover with plastic wrap and refrigerate for more than 3 hours (if conditions permit, refrigerate for 24 hours).
After refrigeration, the water in the strawberries will seep out, and then you can continue to the next step.
Put the strawberries together with all the seeped water into a pot, and stir-fry over high heat (an enamel pot or stainless steel pot can be used, do not use an iron pot).
Keep stirring until the strawberries soften, then slowly cook dry over medium heat.
When stirred until thick, turn off the heat, add lemon juice, stir evenly, and the jam is done.
Put the jam into a clean container, seal it, and store it in the refrigerator.
Note
Strawberries need to be cut first, then marinated with sugar until water seeps out, and then stir-fried to make good jam. If the marinating time can reach 24 hours, the effect will be better; if you cannot wait, 3 hours is also OK.
Because if strawberries are stir-fried for too long, the color will turn black, so when stir-frying, try to use a large wide-mouthed pot so that the water can evaporate faster, rather than using narrow-mouthed cookware such as a milk pot.
Strawberry jam is rich in sugar and has a very long shelf life. As long as the container holding the strawberries is clean and sealed, it can be stored in the refrigerator for up to several months.
Lemon juice helps with the extraction and effectiveness of pectin, so add a small amount of lemon juice in the recipe. You can use freshly squeezed juice from fresh lemons, or commercially available concentrated lemon juice.
The container for holding the jam should first be boiled in boiling water and naturally air-dried, which can make the jam last longer.
If the sugar in the recipe is reduced, the shelf life of the jam will also be reduced.
Sweet weight-loss technique
This spring, strawberries are all the rage in Turkey and other countries, and Victoria, the wife of Beckham, has widely publicized her success in losing weight through strawberries. In the minds of many fashionable women, strawberries are no longer just a fruit in the ordinary sense, but have become the sweet weight-loss treasure of sisters in spring. As the weather warms, lovely strawberries, dressed in bright colors, are freshly on the market! On this sweet strawberry spring day, sisters, let us open the curtain on weight loss!
Strawberry is also called red berry, yang berry, ground berry, etc. It is a general term for plants in the strawberry genus of the Rosaceae family, with more than 50 species worldwide. Strawberries originated in Europe and were introduced to our country in the 20th century. Today, the United States, Poland, and Russia are the countries that grow the most strawberries in the world. Our country has not grown strawberries for a long time, and they are mostly cultivated in urban suburbs; the cities with higher output include Beijing, Tianjin, Shenyang, and Hangzhou.
Strawberry is a perennial herbaceous plant. Its fruit develops from the receptacle into a fleshy aggregate fruit, which differs from ordinary fruits that develop from the ovary. Its appearance is heart-shaped, fresh and tender red, with juicy flesh, sweet and sour and tasty, and a rich fragrance. It not only has color, but also has a pleasant aroma that ordinary fruits do not have. It is a rare fruit among fruits for its excellent color, fragrance, and taste, so it is often praised as the "queen of fruits."
Strawberries are rich in nutrients, containing fructose, sucrose, citric acid, malic acid, salicylic acid, amino acids, and minerals such as calcium, phosphorus, and iron. In addition, it also contains a variety of vitamins, especially very rich vitamin C, with 60 milligrams of vitamin C in every 100 grams of strawberries. Strawberries also contain pectin and rich dietary fiber, which can help digestion and keep the bowels regular. The nutrients in strawberries are easily digested and absorbed by the human body, and eating more will not cause chilling or internal heat, making it a healthy food suitable for all ages.
There are many ways to eat strawberries. If strawberries are mixed with cream or fresh milk and eaten together, the taste is excellent; washed strawberries mixed with sugar and cream and mashed into strawberry puree, after freezing, are a cold, sweet, fragrant, soft, and tasty summer food; strawberry jam used as filling for yuanxiao, steamed buns, or flatbread is even more of an excellent food. Strawberries can also be processed into juice, jam, fruit wine, and canned goods.
Nutritional information
Nutritional content
Nutrient Per 100 grams
Calories 30.00 kcal
Carbohydrates 7.10 grams
Fat 0.20 grams
Protein 1.00 grams
Fiber 1.10 grams
Vitamin A (micrograms) 5.00
Vitamin C (milligrams) 47.00
Vitamin E (milligrams) 0.71
Carotene (micrograms) 30.00
Thiamine (milligrams) 0.02
Riboflavin (milligrams) 0.03
Niacin (milligrams) 0.30
Magnesium (milligrams) 12.00
Calcium (milligrams) 18.00
Iron (milligrams) 1.80
Zinc (milligrams) 0.14
Copper (milligrams) 0.04
Manganese (milligrams) 0.49
Potassium (milligrams) 131.00
Phosphorus (milligrams) 27.00
Sodium (milligrams) 4.20
Selenium (micrograms) 0.70
Nutritional analysis
1. The carotene contained in strawberries is an important substance for synthesizing vitamin A and has the effect of improving eyesight and nourishing the liver;
2. Strawberries have a certain nourishing and regulating effect on the gastrointestinal tract and anemia;
3. Besides preventing scurvy, strawberries also have a relatively good effect on preventing and treating arteriosclerosis and coronary heart disease;
4. Strawberries are a plant rich in tannic acid, which can adsorb and prevent the absorption of carcinogenic chemicals in the body and has an anti-cancer effect;
5. Strawberries contain aspartic acid, which can naturally and gently remove heavy metal ions from the body. Strawberries are bright in color, soft and juicy, rich in fragrance, sweet and sour and palatable, and rich in nutrients, and are deeply loved by consumers at home and abroad. They belong to high-grade fruits.
Strawberry bone / strawberry bone recipe
200 grams pork ribs
5 strawberries
1 teaspoon minced garlic
Seasonings: 1/2 teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon sugar, 1 teaspoon oil
Sauce ingredients: 2 tablespoons ketchup, 2 tablespoons cornstarch water, 1 teaspoon sugar
Method:
Wash the pork ribs and cut into pieces. Add the seasonings and marinate, dip in cornstarch and fry until golden brown, remove and drain the oil, and set aside.
Wash and chop the strawberries, and set aside.
Saute the minced garlic until fragrant, add the sauce ingredients and chopped strawberries and bring to a boil, then add the pork ribs and toss evenly, and it is ready to serve.
Strawberry's dietary therapy or medicinal value
The medical information and health dietary therapy information on TheNaturePlanet is for reference only and cannot be used as a basis for diagnosis or medical treatment. Any health problems should be consulted with professional medical personnel, and treatment of any disease should follow a doctor's orders.
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Ingredient introduction
Strawberry is a plant in the Rosaceae family. The strawberry eaten as food is the enlarged aggregate achene formed from the receptacle of this plant. Its true fruit is those tiny granules on the surface of the receptacle. It is a perennial herbaceous plant with white flowers. It originated in South America, Europe, and other places. Strawberries are cultivated throughout our country, and there are also wild ones. The fruit is picked when it ripens between May and June each year. However, they are all on the market in winter, because they are all off-season fruits grown in greenhouses.
Dietary therapy folk remedy 1. Strawberry juice taken with water
Ingredients: 60 grams fresh strawberries.
Preparation and usage: Mash the strawberries, mix with cold boiled water, and take 3 times a day.
Efficacy: Treats bleeding gums, mouth and tongue sores, and scanty dark yellow urine.
Treats dry cough without phlegm: 6 g fresh strawberries, 30 g rock sugar, put into a pot, stew together over water until soft, and take in 3 divided doses per day.
2. Strawberries whiten teeth
Strawberries contain ellagic acid, which has the effect of inhibiting excess tyrosinase (the key enzyme in melanin formation), can slow the spread of melanin, and thus has a skin-whitening effect. The correct way to use strawberries to whiten teeth is: first mash 1 strawberry into a paste, then mix in 1 spoon of baking powder, then use a toothbrush to apply it to the teeth, leave it for 3 or 4 minutes, then rinse clean with water, and the teeth can become white and bright!
3. Strawberry fruit tangyuan
Materials: 100 grams glutinous rice flour, 100 grams water, 30 grams sugar, an appropriate amount of red bean paste, a few strawberries.
Method:
Pour the water little by little into the glutinous rice flour, stir evenly, and put into a steamer to steam for 20 minutes until cooked.
While hot, add the steamed glutinous rice dough to the white granulated sugar in batches and mix evenly.
Put it into plastic wrap coated with salad oil and let it cool to warm.
Take 15 grams of red bean paste and wrap one strawberry, letting one third of the strawberry tip show, then take 25 grams of glutinous rice dough to wrap the red bean paste, and it is done.
Food preparation
The fruit can be eaten raw or made into fruit wine, jam, pudding, muffins, cake decorations, and other edible items.
The surface of strawberries is rough and not easy to wash clean. You can soak them in lightly salted water for 10 minutes, which both sterilizes and makes them easier to clean.
Strawberry mixed fruit juice.
Main ingredients: 100 grams strawberries, 1/2 cup yogurt.
Secondary ingredients: 1/3 lemon, 1-2 slices borneol, 1 small teaspoon sugar cube.
Method: Peel the strawberries and lemon, put them all into a juicer to extract juice, and mix with the yogurt. Then pour into a cup and add the borneol and sweetener.
Efficacy: Strawberries are the fruit with the highest vitamin C content and have a very good effect on facial sores and acne. When acne on the face or body is rampant, please drink more.
Dietary therapy effects
Strawberry is sweet and sour in taste, cool in nature, and non-toxic;
It has the effects of moistening the lungs and promoting body fluid production, strengthening the spleen, relieving summer heat, reducing fever, promoting urination, and quenching thirst;
It mainly treats wind-heat cough, mouth and tongue erosion, sore and toxic throat, constipation, hypertension, and other conditions.
Examples of dietary therapy recipes for strawberries
1. Treats dry cough with no phlegm, and cases that do not heal over a long time
[Formula] 6 g fresh strawberry, 30 g rock sugar.
[Preparation] Put the above two ingredients into a pot and stew them together in a water bath until soft.
[Administration] Divide into 3 doses per day.
2. Treats cough due to lung heat
[Formula] 50 g each of fresh strawberry juice, lemon juice and fresh pear juice, 15 g honey.
[Preparation] Mix the above 4 ingredients evenly.
[Administration] Take in two doses.
3. Treats poor appetite
[Formula] 250 g fresh strawberry.
[Preparation] Wash the strawberries and crush them for juice.
[Administration] Drink in 2 doses.
4. Treats indigestion
[Formula] 100 g strawberry, 30 g hawthorn.
[Preparation] Wash the above two ingredients, put them into a pot, add an appropriate amount of water and decoct into a soup.
[Administration] Drink the soup.
5. Treats constipation
[Formula] 50 g strawberry, an appropriate amount of sesame oil.
[Preparation] Mash the strawberries and mix evenly with the sesame oil.
[Administration] Take orally on an empty stomach.
6. Treats summer diarrhea
[Formula] An appropriate amount of strawberry.
[Preparation] Put the strawberries into a pot with water and decoct into a soup.
[Administration] Drink the soup.
7. Treats difficult urination
[Formula] 60 g strawberry.
[Preparation] Wash the strawberries, mash them, and take with cool boiled water.
[Administration] 3 times per day.
8. Treats diabetes
[Formula] An appropriate amount of fresh strawberry.
[Preparation] Wash the strawberries and they are ready.
[Administration] Eat frequently.
9. Treats deficiency of qi and blood
[Formula] 250 g strawberry, 100 g raisins, 100 g white sugar.
[Preparation] Put the above 3 ingredients into a pot, add 800 mL water, bring to a boil, then turn to low heat and simmer for 5 minutes, remove from the heat and soak for 10 hours before eating.
[Administration] Drink the soup, eat the strawberries and raisins.
10. Treats qi deficiency and anemia
[Formula] 100 g strawberry, 50 g red dates, 30 g dried lychee, 150 g glutinous rice.
[Preparation] Put the above 4 ingredients into a pot, add an appropriate amount of water and cook into porridge.
[Administration] Eat it.
11. Treats dizziness and head fullness
[Formula] 100 g fresh strawberry.
[Preparation] Wash the strawberries and crush them for juice.
[Administration] Take stewed.
12. Treats high blood lipids
[Formula] 100 g strawberry, 30 g hawthorn, 15 g lotus leaf, 15 g each of winter melon peel and winter melon seeds.
[Preparation] Put the above 5 ingredients into a pot, add an appropriate amount of water and decoct into a soup.
[Administration] Drink the soup.
13. Treats spermatorrhea and enuresis
[Formula] 10-20 g dried strawberry, 10 g dried raspberry, 5 g chive seeds (stir-fried), 10 g fox nut, an appropriate amount of sugar
[Preparation] Put the above 4 ingredients into a pot, add an appropriate amount of water, decoct into a soup, and add sugar to finish.
[Administration] Divide into 2-3 doses per day.
14. Treats summer heat and thirst with restlessness
[Formula] An appropriate amount each of strawberry and rock sugar.
[Method] Crush the strawberries for juice, add rock sugar, and mix evenly with warm boiled water.
[Administration] Drink frequently.
Medicinal value
The strawberry can also be considered a top-grade medicinal, and traditional Chinese medicine holds that the strawberry is sweet and cool in nature and flavor, enters the spleen, stomach and lung meridians, and has the functions of moistening the lungs and promoting body fluids, strengthening the spleen and harmonizing the stomach, promoting urination and reducing swelling, and clearing heat and relieving summer heat. It is suitable for cough due to lung heat, poor appetite, scanty urine, and summer heat with thirst and restlessness. The abundant vitamin C in strawberries, besides preventing scurvy, also has a positive preventive effect on arteriosclerosis, coronary heart disease, angina pectoris, cerebral hemorrhage, high blood pressure, high blood lipids and the like. The pectin and cellulose contained in strawberries can promote gastrointestinal peristalsis, improve constipation, and prevent the occurrence of hemorrhoids and intestinal cancer. The amine substances contained in strawberries have a certain therapeutic effect on leukemia and aplastic anemia. Generally, all people can eat them; they are especially suitable for those with wind-heat cough, sore and swollen throat, and hoarse voice; those with summer restlessness and dry mouth or watery diarrhea; and cancer patients, especially those with nasopharyngeal cancer, lung cancer, tonsil cancer and laryngeal cancer. People with internal excessive phlegm-dampness, those with slippery intestines and diarrhea, and patients with urinary tract stones should not eat much.
Preparation guidance:
1. The fruit can be eaten raw or made into fruit wine, jam, etc.;
2. The surface of strawberries is rough and not easy to wash clean. Soaking them in light salt water or potassium permanganate water for 10 minutes can both sterilize and make them easier to clean. Dietary therapy effects: strawberries are sweet and sour in flavor, cool in nature, and non-toxic; they have the effects of moistening the lungs and promoting body fluids, clearing heat and cooling blood, strengthening the spleen and relieving alcohol.
"Compendium of Materia Medica": "Tonifies spleen qi, consolidates primordial qi, subdues excessive yang, supports weak earth, strengthens the spirit, boosts qi, relieves stuffiness, dissolves phlegm, relieves alcohol toxicity, quenches thirst after drinking, benefits the head and eyes, and opens the heart and boosts the will."
Nature, flavor and meridian entry
[Nature and flavor] Cool in nature, sour and sweet in flavor.
[Meridian entry] Enters the lung and spleen meridians.
[Effects] Clears summer heat and relieves heat, promotes body fluids and quenches thirst, promotes urination and stops diarrhea, benefits the throat and stops cough.
Most suitable:Suitable for those with wind-heat cough, sore and swollen throat, and hoarse voice; suitable for those with summer restlessness and dry mouth, or watery diarrhea; suitable for cancer patients, especially those with nasopharyngeal cancer, lung cancer, tonsil cancer and laryngeal cancer.
Most contraindicated:As a summer berry, strawberries have no particular contraindications.
Benefits of eating strawberries
The strawberry is a perennial herbaceous plant of the Rosaceae family, also called yangmei, and is native to South America. It was only introduced into China in the early 20th century. There are many varieties of strawberries, over 2,000 of them. The fruit is bright red and beautiful, soft and juicy, pleasantly sweet and sour, and richly fragrant. Strawberries are nutritious and rich in many active ingredients. Every 100 g of fresh fruit flesh contains 60 mg vitamin C, higher than the content in apples and grapes. The flesh contains large amounts of nutrients such as sugars, proteins, organic acids and pectin. In addition, strawberries are also rich in vitamin B1, B2, C, PP as well as essential minerals and some trace elements for the human body such as calcium, phosphorus, iron, potassium, zinc and chromium. Strawberries are an important source of the human body's essential cellulose, iron, potassium, vitamin C and flavonoids. Strawberries are also called red berries, yang berries, ground berries and so on. They are a general term for plants of the Fragaria genus in the Rosaceae family, and there are more than 50 species worldwide.
Strawberries also have relatively high medicinal and medical value. The "strawberry amine" extracted from strawberry plants has a good therapeutic effect on blood diseases such as leukemia and aplastic anemia. Strawberries are sweet and sour in flavor, cool in nature and non-toxic. They can moisten, promote body fluids, resolve phlegm, strengthen the spleen, relieve alcohol, nourish blood and reduce fat, and have a certain preventive and therapeutic effect on gastrointestinal diseases and cardiovascular diseases. It is recorded that drinking fresh strawberry juice can treat sore and swollen throat and hoarse voice. Eating strawberries is extremely beneficial for food stagnation with distension and pain, poor appetite, malnutrition, or weakness and wasting after illness. In the Guangzhou area there is a wild strawberry, the ground strawberry, whose stems and leaves locals mash and use to apply to sores with remarkable effect; applying it to snake bites, scalds and burns is also very effective. Strawberry juice also has the effect of moisturizing and nourishing the skin, and various high-grade beauty creams made from it have a significant effect on slowing the appearance of wrinkles.
According to measurements, every 100 g of strawberry flesh contains 8 to 9 g sugar, 0.4 to 0.6 g protein, and 50 to 100 mg vitamin C, 7 to 10 times higher than apples and grapes. Its content of malic acid, citric acid, vitamin B1, vitamin B12, as well as carotene, calcium, phosphorus and iron is also 3 to 4 times higher than that of apples, pears and grapes. People in Taiwan, China call strawberries "living vitamin pills", and Germans praise strawberries as the "magical fruit", which shows this is not without reason. The nutrients in strawberries are easily digested and absorbed by the human body, and eating a lot will not cause chilling or internal heat, making them a healthy food suitable for all ages. There are many ways to eat strawberries, and the flavor is especially good.
Pregnant women should eat less
It has recently been found that strawberries contain an oxalic acid-like substance that can cause poor development of the capillaries of the fetus in pregnant women. The oxalic acid-like substance neutralizes a certain alkaline substance during the fetus's development, thereby hindering the development of the infant's capillaries. Although it has a certain effect on brain development, it is still better for pregnant women to eat less.
Strawberry - a great spring health food
With a sweet and sour taste and a refreshing fragrance, strawberries are already on the market in early spring. Because of their high nutritional value, they are especially suitable for health-preserving consumption in spring, so nutritionists praise them as the "first fruit of spring."
The "Compendium of Materia Medica" records that strawberries can moisten the lungs, strengthen the spleen, nourish blood and boost qi, and for the elderly, children and the weak, they are a fine tonic.
The nutritional ratio of strawberries is very reasonable. Their vitamin C content is about 10 times that of an equal amount of watermelon, grapes or apples. In addition, strawberries are rich in iron, fructose, glucose, citric[2] acid, malic acid and so on. For the lung-heat cough, sore throat, and boils that easily appear in spring, the nutrients contained in strawberries can play an auxiliary therapeutic role. Also, because they contain iron, friends with anemia can eat them regularly.
But physicians also warn that although strawberries are a very good appetite-stimulating fruit, they are cool in nature, so in early spring one should not eat too many at once, especially people with deficient cold of the spleen and stomach, those prone to diarrhea, and those with excessive stomach acid, who must control the amount of strawberries they eat even more. In addition, people with cold lung cough (coughing white phlegm) should also not eat strawberries.
In addition, many people like to cut strawberries into pieces and mix them into yogurt or milk to eat together. "From a nutritional standpoint, doing this is unreasonable. Because the components in strawberries will affect the absorption of calcium in yogurt and milk, and will also reduce the absorption rate of milk protein," the physician said.
Foods made from strawberries
There are many ways to eat strawberries. The common ones are to rinse the strawberries clean and eat them directly, or to mix the washed strawberries with white sugar or sweet milk, which has a unique and distinctive flavor. With the development of the food industry, strawberries have been made into various jams, jellies, preserved fruits, canned fruit in syrup, juices and so on, with very considerable market prospects.
The nutrients in strawberries are easily digested and absorbed by the human body, and eating a lot will not cause chilling or internal heat, making them a healthy food suitable for all ages. The carotene contained in strawberries is an important substance for synthesizing vitamin A, and has the effect of improving eyesight and nourishing the liver. They also contain pectin and abundant dietary fiber, which can help digestion and keep the bowels open. Strawberries have a certain nourishing and regulating effect on the gastrointestinal tract and anemia. Besides preventing scurvy, strawberries also have a relatively good effect on preventing and treating arteriosclerosis and coronary heart disease. Strawberries are a plant rich in tannic acid, which can adsorb and block the absorption of carcinogenic chemicals in the body, and has an anti-cancer effect. The United States has listed strawberries among the top ten beauty foods.
Strawberries: women who eat strawberries regularly get health benefits for both skin and hair. In Germany, strawberries are praised as the "magical fruit". Strawberries can also help with weight loss, because they contain a substance called aspartic acid, which can naturally and gently remove "mineral slag" from the body. Traditional Chinese medicine holds that strawberries are sweet and sour in nature and flavor, and cool. They can moisten the lungs and promote body fluids, strengthen the spleen and harmonize the stomach, nourish blood and boost qi, and cool blood and remove toxins, and have auxiliary therapeutic effects on diseases such as arteriosclerosis, high blood pressure, coronary heart disease, scurvy and colon cancer. There are diverse ways to eat strawberries: eating them directly, or drizzling them with cream or fructose, are both suitable, and pairing them with ice cream or cheese is also a good choice. In regions such as Taiwan, China and Hong Kong, China, strawberries are mostly called strawberry (a transliteration of the English name Strawberry). Imported strawberries have a better taste than domestic strawberries and are more uniform in size.
Be vigilant about two major harms when eating strawberries.
Strawberries are rich in vitamins and minerals, containing as much as 80 mg vitamin C per 100 g, far higher than apples and pears; they also contain glucose, fructose, citric acid, malic acid, carotene, riboflavin and so on. These nutrients have a very good promoting effect on children's growth and development, and are also very beneficial to the health of the elderly. The especially abundant vitamin C can prevent and treat bleeding gums, promote wound healing, and make the skin delicate and elastic.
Traditional Chinese medicine holds that strawberries are sweet in flavor and cool in nature, and have the effects of moistening the lungs and promoting body fluids, strengthening the spleen and harmonizing the stomach and so on. Eating a few strawberries after a meal helps digestion and stimulates the appetite, strengthens the spleen and promotes body fluids. Recently medical scientists have found that regular consumption of strawberries is also beneficial for preventing and treating arteriosclerosis and coronary heart disease. According to research by foreign medical scientists, strawberries contain anti-cancer components that can inhibit the growth of tumor cells. In Europe, strawberries have long enjoyed the reputation of "queen of fruits" and are used as a health food for children and the elderly.
Two points to note when eating strawberries:First, do not buy misshapen strawberries. Normally grown strawberries are heart-shaped in appearance, but some strawberries are brightly colored and large, with misshapen bumps on the grains, and after biting them open there is a hollow center. Such misshapen berries are often caused by the abuse of hormones during cultivation, and long-term large consumption of such fruit may harm human health. Especially pregnant women and children must not eat misshapen berries. In addition, because strawberries are low-growing herbaceous stem plants, although they are cultivated and grown under plastic mulch, they are still easily contaminated by soil and bacteria during growth, so before strawberries enter the mouth, the "washing stage" must be done well.
The main nutritional value of strawberries is reflected in their very high vitamin C content. Research in recent years has found that, besides preventing scurvy, vitamin C also has a positive preventive effect on diseases such as arteriosclerosis, coronary heart disease, angina pectoris, cerebral hemorrhage, high blood pressure and high blood lipids. In addition, the carotene in strawberries is an important substance for synthesizing vitamin A, and has the effect of improving eyesight and nourishing the liver. The latest foreign research also points out that strawberries contain an amine substance that has a certain effect on treating leukemia and aplastic anemia.
Traditional Chinese medicine holds that strawberries have the effects of reducing internal heat, relieving summer heat and clearing heat. In spring, people's liver fire is often relatively strong, and eating some strawberries can inhibit it. In addition, strawberries are best eaten after meals, because they contain large amounts of pectin and cellulose, which can promote gastrointestinal peristalsis, help digestion, improve constipation, and prevent the occurrence of hemorrhoids and intestinal cancer.
Tips for eating strawberries
1. When experiencing food stagnation, abdominal distension and poor appetite, you can eat 60 g strawberries before meals, 3 times per day;
2. When there is bleeding gums, mouth and tongue sores, scanty urine, or yellow urine, you can mash 60 g fresh strawberries and take them with cool boiled water, 3 times per day;
3. When there is dry cough with no phlegm that does not heal over a long time, you can stew 6 g fresh strawberries with 30 g rock sugar in a water bath and take it, 3 times per day;
4. When experiencing restless heat and dry cough, sore and swollen throat, or hoarse voice, you can wash fresh strawberries and squeeze them for juice, one cup each morning and evening;
5. When feeling dizzy and unwell after drinking alcohol, you can eat 100 g fresh strawberries at one time, washing them and eating them all at once, which helps to sober up;
6. For those who are malnourished or weak and wasting after illness, you can squeeze washed strawberries for juice, then add an equal amount of rice wine and mix well to make strawberry wine, drinking 1 cup each morning and evening.
Strawberry cultivation techniques and production cultivation overview
At present, most countries in the world cultivate strawberries. The United States has a strawberry cultivation area of 23,000 hectares and a output of 567,000 tons, accounting for about 28% of world total output, with an average yield of 24.6 tons/hectare. Japan has a cultivation area of 11,000 hm2 and a output of 218,000 tons, accounting for 11% of world total output, with an average yield of 19.3 tons/hectare. Europe is a major strawberry producing area, accounting for about 50% of world output. Poland, Italy, Spain, the Netherlands, Belgium, Russia, Romania and the United Kingdom have relatively large cultivation areas, with yields generally 9.5-18.3 tons/hectare.
China is the country with the richest wild strawberry resources in the world, and began using wild strawberries very early, a practice that has continued to this day. Large-fruited strawberry cultivation in China began in 1915, but in the past it received little attention and developed slowly. Since the 1980s, strawberry production has developed rapidly. China currently has a strawberry production area of about 70,000 hm2, ranking first in the world in area, with the main producing areas distributed in eastern coastal regions such as Anhui, Liaoning, Hebei, Shandong, Jiangsu, Shanghai and Zhejiang. In recent years, Sichuan, Anhui, ** and Beijing and other areas have also developed quickly. Key strawberry producing areas include Hefei in Anhui, Dandong in Liaoning, Baoding in Hebei, Yantai in Shandong, the Shanghai suburbs, Shuangliu in Sichuan, and Lianyungang in Jiangsu, among others. Among them, Changfeng County in Hefei currently has a strawberry planting area of 145,000 mu, with an annual output of more than 200,000 tons of strawberries and a total output value of more than 1 billion yuan. By 2012 it will expand to more than 200,000 mu, and it has built the country's only national-level virus-free strawberry science and technology park. Every year, promotion meetings are held at the Great Hall of the People in Beijing and the Diaoyutai State Guesthouse in Beijing, and matchmaking meetings between distributors and strawberry growers are held at the Beijing Xinfadi Market, Tianjin Hongqi Market and Shenyang Fruit Wholesale Market. Its production scale has already jumped from formerly first in Anhui Province to become the country's largest strawberry county, and Changfeng strawberry has become a China Famous Trademark.
Garden site selection
Strawberries can be cultivated in the rows between young fruit trees, or a special strawberry garden can be established, choosing a plot with slightly higher terrain, level ground, convenient irrigation, good light and fertile soil. Before planting, weeds in the field should be thoroughly removed and sufficient base fertilizer applied. Generally, per 666.7 sq m, apply more than 5,000 kg of decomposed high-quality farmyard manure, plus 50 kg superphosphate and 50 kg potassium chloride, or 50 kg of a nitrogen-phosphorus-potassium ternary compound fertilizer, then deep plow 30-40 cm to promote soil maturation, and then prepare the land according to the cultivation form, making beds and ridges. In the south, high beds are generally used for planting, with a bed length of 15 cm, height of 25 cm, bed surface width of 50 cm, and furrow width of 30 cm. This planting method is also suitable for greenhouses and plastic tunnels. Its advantages are convenient drainage and irrigation, ventilation and light transmission, good fruit coloring, few diseases and pests, and it is also convenient for plastic film mulching and fruit padding, so the fruit is not easily contaminated by soil or moldy; but the disadvantage is that sometimes there is insufficient water supply.
How to grow strawberries: general planting
1. Strawberries are suitable for planting in soil with sufficient sunlight and good drainage. The soil depth should be about 8-10 inches.
2. For large strawberry plants, the row spacing should be 12 inches, and the plant spacing about 18 inches is best. Remove the runners from the plants in time to favor fruiting. Strawberry yields are cyclical, so it is best to cultivate some new plants in the first few years of planting.
3. If you do not like managing strawberries, you can plant one strawberry every 18-24 inches, so that the strawberries can spread freely. Of course, it will look a bit messy, and the strawberries will not be large. If you want to avoid this situation, you can properly remove some runners.
4. In autumn, spread a layer of soil over the plants to prevent frost. After the soil freezes, you can spread 3-4 inches of dry grass over the plants. By the next spring, when new leaves grow, remove the dry grass. When the weather turns warm and stabilizes, remove the covering soil from the plant surface. But leave some dry grass between the rows to prevent weeds from growing and to maintain soil moisture.
Plastic tunnel cultivation techniques
In the world's small berry production, strawberries rank first. Strawberries are an economic crop with fast fruiting, early ripening, easy propagation, short cycle and high benefit.
I. Preparation of propagation seedling land 1. Choose paddy fields with convenient drainage and irrigation that are not easily waterlogged and with relatively high fertility, or vegetable garden soil (previous crops and soil blocks that have used chlorimuron-ethyl herbicide). Apply sufficient base fertilizer (cake fertilizer, farmyard manure, human and animal excreta, phosphate fertilizer), decompose it, and spread it. At the same time, use 1 jin of 50% phoxim or 3 jin of 3% carbofuran per mu, mix with 25 jin of fine soil, spread it, then turn the soil and make beds. Bed width 1.5-1.8 m, turtle-back shaped to prevent water accumulation, and the soil should be crumbly. 2. Selection and field planting of each plant. Choose plants with new leaves developing normally, symmetrical leaflets, dark green leaf color, thick petioles, large leaves, robust growth and good yield potential, and remove diseased leaves and old leaves. Our city generally plants them in the propagation field in April of the Gregorian calendar (daily average temperature above 12°C). Plant two rows per bed, planting 30 cm from the edge of the bed surface, with a plant spacing of 60-80 cm. After planting, water immediately to settle the roots. 3. Fertilizer and water management. The principle of fertilizing the seedling field is: moderate nitrogen, heavy phosphorus and potassium. Use 200 jin of decomposed rapeseed cake plus 7-8 jin urea, 50 jin phosphate fertilizer and 10 jin potassium fertilizer per mu, dissolve in water and irrigate once every 20 days. Human and animal excreta can also be used instead. 4. After each plant has survived field planting (one week later), spray gibberellin (920), that is, each gram of "920" mixed with 40-50 jin water, (first dissolve the 920 in a clean bowl with high-concentration white liquor) and spray. Spray twice in a row, with an interval of one week to 10 days. In August, strictly control nitrogen fertilizer application and let them be appropriately dry, but not excessively.
II. Timely transplanting and preparation and specifications of the transplanting site 1. Field preparation: Choose fertile fields or soil with convenient drainage and irrigation as the field site. Strawberries have a relatively large fertilizer requirement, and in the later period (fruit harvesting period) generally less fertilizer is applied, so the base fertilizer must be sufficient and mainly organic fertilizer. Generally, 1,500 kg organic fertilizer, 50 kg cake fertilizer, 25-30 kg compound fertilizer, 7.5 kg urea, 40 kg superphosphate and 10 kg potassium fertilizer per mu. Except for urea and compound fertilizer, stir the other fertilizers evenly and decompose them, then mix evenly with urea and compound fertilizer and spread on the soil surface, then turn the soil and make ridges. Generally the ridge height is 25-30 cm, ridge bottom width 90 cm, ridge surface 60 cm. Furrow width 30 cm, ridge bottom plus furrow width about 100-120 cm, and the ridge surface to furrow bottom has a certain slope. 2. Planting time and method: Facility cultivation in our city is generally transplanted from late September to early October. Planting density should be treated separately according to seedling condition and whether the land is fertile or poor; strong seedlings, dry seedlings and fertile land are suitable for sparse planting. Otherwise, dense planting is suitable. Generally, 7,000-9,000 plants are planted per mu. After the ridges are made, plant 5 cm inward from the ridge edge, with a plant spacing of 12-15 cm. The ridge length generally does not exceed 30 m. When transplanting, note the following: first, directional transplanting: with the arched back facing outward, which favors the later emergence of flower clusters. Second, planting in double rows in a triangle (pin-shaped arrangement), which favors ventilation, light transmission and root penetration. Third, grasp the depth, so that the roots are not exposed below and the seedling heart is not buried above, which favors tillering. Fourth, transplant with soil, which favors survival. Fifth, plant on sunny afternoons, and all day on cloudy days. Sixth, strengthen water and fertilizer management, and water thoroughly with rooting water immediately after planting; when watering, add thiophanate-methyl at 800 times dilution. Seventh, check seedlings and fill gaps in time.
III. Field management 1. Pre-winter management: after field planting and survival until mid-to-late November, pay attention to three points: first, apply thin fertilizer frequently, mainly nitrogen fertilizer, preferably dilute manure water; second, keep it moist; third, weed, loosen the soil, and remove old leaves and diseased leaves. 2. Management before and after flowering: before flowering, at the young fruit stage and at the fruit enlargement stage, timely spray Caiguo Zhuangdiling to increase the strawberry's cyclic fruit-setting rate and promote fruit development, while using thiophanate-methyl, procymidone, dimethoate and the like to control diseases and pests. 3. Overwintering management: before the cold winter arrives, water thoroughly to prevent cold.
IV. Timely film covering Film covering can multiply the yield and reduce fruit loss and prevent contamination. Film is divided into plastic tunnel film and plastic mulch. The time for covering film should be when the daily average temperature drops to about 8°C, and then begin covering. Cover the plastic tunnel film first, then the plastic mulch. Before covering the film, first weed, intertill, fertilize, and control diseases and pests. (For plastic tunnel construction and film purchase models, due to limited space, they will not be introduced here; those interested please contact the Agricultural Science Institute.) After covering the film, the temperature inside the tunnel at night should be kept at 8°C, and around 20°C during the day. On sunny days at noon, the film should be lifted, and the film restored at 3 p.m. If the temperature is too high, the pollen dies; if the temperature is too low, the pollen activity is insufficient, making pollination difficult.
V. Plastic tunnel planting Strawberries planted in plastic tunnels in early spring can bloom and bear fruit.
Open-field cultivation techniques
Open-field strawberry cultivation can adopt two methods: 1 planting per year or 1 planting over many years. The former rotates with other crops after harvest each year; under this system, strawberries have strong vitality, good fruit quality, early ripening and few diseases and pests. But the key technique is to cultivate strong seedlings with more than 3 leaves and well-developed roots, and appropriate dense planting can be used. Plant once, harvest for many years, transplant in autumn, and harvest in May of the following year. After 3 years, renew once using runner seedlings.
1. Land preparation and base fertilizer application. Strawberry roots are shallow, and they are suitable for growing in loam or sandy loam with good permeability and rich organic matter. The previous crop is preferably wheat, beans, melons and vegetables. They can also be intercropped with tall-stalk crops. Deep plow the land early, apply 3,000 kg fully decomposed manure as base fertilizer per mu, and sun the soil. When preparing the land, apply 25 kg diammonium phosphate and 10 kg potassium chloride. Irrigate once with a small amount of water before planting.
2. Planting out. Before transplanting, select seedlings with 5-6 compound leaves, sturdy plants and intact root systems, and plant them out in the field on a cloudy day or in the evening. The planting density is (20-25) cm x (25-30) cm, and seedlings should be planted so that they are shallow enough not to expose the roots but deep enough not to bury the crown. Right after planting, irrigate once thoroughly; once the water has drained, check the seedlings promptly and loosen the soil, earth up or fill in gaps with new plants. When planting, face the curved back of the seedling toward the inside of the flat bed, which makes management and fruit harvesting easier.
3. Field management. After strawberries are planted out, water them in to settle the roots, then keep the field moist, lower the soil temperature, and irrigate timely and in appropriate amounts according to field moisture. When watering before overwintering, apply 15-20 kg/mu of compound fertilizer along with the water to improve overwintering ability. The spring flowering and fruiting period is a moisture-sensitive stage, and the soil should be kept moist. When irrigating, apply nitrogen-phosphorus compound fertilizer or spray fertilizer on the leaves; do not overwater, drain any standing water promptly, and also spray Caiguo Zhuangdiling (a fruit-setting and stem-strengthening agent) in time before flowering, at the young fruit stage and at the fruit-swelling stage to raise the strawberry's repeated fruit-setting rate and promote fruit development. After the transplanted strawberries have established, cultivate and weed frequently. Earth up promptly after the fruit is harvested. In winter, apply appropriate ground cover to protect against cold, keep warmth and help the strawberries overwinter successfully. Nowadays, plastic film mulching is mostly done from late January to early February, which can bring strawberries to maturity earlier and extend the harvest period.
Growing conditions
Strawberries are best planted in soil that gets plenty of sunlight and drains well. The soil depth should be about 8-10 inches.
For large strawberry plants, the rows should be 12 inches apart and the plants about 18 inches apart within the row. Remove runners from the plants promptly to encourage fruiting. Strawberry yields run in cycles, so it is best to raise some new plants in the first few years of growing.
If you do not like fussing over strawberries, you can plant one every 18-24 inches and let them spread freely. Of course, they will look a bit messy and the strawberries will not be large. If you want to avoid this, you can remove some of the runners.
In autumn, spread a layer of soil over the plants to protect them from frost. Once the soil has frozen, you can spread another 3-4 inches of dry straw over the plants. The following spring, once new leaves appear, remove the straw. When the weather turns warm and stays steady, remove the covering soil from the surface of the plants. But leave some dry straw between the rows to suppress weeds and keep moisture in the soil.
Cultivation and weeding in field management
This is an important technical measure for ensuring a high-yielding, high-quality strawberry crop. The depth of cultivation is generally about 3-4 cm, while the number of times and the timing depend on actual conditions. In recent years, many growing areas have used black plastic film mulch to control weed growth and also do away with cultivation, which is worth promoting and applying. Fertilization: Apply compound fertilizer 1-2 times as a top dressing during the flowering and fruit-setting periods; orchards under film mulch use foliar top dressing. Extensive trials have shown that adding trace elements such as B, Ca, Mg and Mo during the flowering and fruit-setting periods helps strengthen the plants' resistance and significantly improves strawberry yield and quality, and timely application of GA can also reduce the formation of deformed fruit. Irrigation: Strawberries are berry plants with a fairly high water requirement, and the soil should be kept moist throughout the growing period. In South China, where autumn and winter are dry, irrigate timely in small amounts but often, ideally by drip irrigation
Planting techniques
In South China, it is best to plant in mid-to-late October, when the temperature is 25-30°C and transplanted seedlings establish quickly; however, this coincides with the autumn drought, so irrigation should be paid attention to, and transplanted seedlings can basically reach a survival rate of over 90%. Rectangular planting is mostly used, with a plant-to-row spacing of 10-15 cm x 25 cm, planting about 10,000 plants per 666.7 sq m. Pay attention to oriented planting: well-grown plants have a curved crown, and the convex side of the curve should face the furrow side; planting this way ensures the strawberries set on the side slopes of the ridge, which makes it easier to cushion the fruit and harvest it. Planting depth is also key to strawberry survival, and the rule is "deep enough not to bury the crown, shallow enough not to expose the roots". If planted too deep, the crown is buried by soil and the seedling rots easily; if planted too shallow, the roots are exposed, new roots form poorly and the seedling dries out easily. Water thoroughly once immediately after planting.
The three-year cycle of growing strawberries
Growing strawberries follows a three-year cycle. In the first year you harvest only a few strawberries, in the second year you harvest a great many, but by the third year or after, strawberry yields decline markedly and the plants need to be replaced. So arrange the raising of new plants sensibly to make sure that some strawberries are second-year plants every year, and you can get the greatest economic benefit.
When strawberries are growing well, they send out a kind of runner, and at the end of the runner a new small plant forms. When the small plant has grown 3-4 leaves, you can cut it off and plant it in another flower pot, taking care to water it. It is best not to let first-year new plants bear strawberries; let them grow more leaves instead. So when you find that a one-year-old strawberry has flowered, remove the flowers. At the same time, do not forget to hang a small label on the plant with the planting date of the new plant written on it, so you do not forget later. Remove the other excess runners from the new plant. If the strawberries are planted in the ground in the yard, also pay attention to weeding. When watering, be careful not to get the strawberries wet, because once strawberries are splashed with water they rot easily.
Caring for strawberries
Once strawberries begin to set fruit and turn red, be careful not to let birds peck at them, because birds spot red things easily. Put netting over the strawberries, or cover them with a wooden basket. But if you have a greenhouse at home, you can move the strawberries into it, which is even better. Strawberries also set fruit more easily. After the strawberry fruiting period is over, you can move them out of the greenhouse and leave them outdoors for the winter. In a sense, if strawberry plants go through some frost, it helps raise the yield the following year.
Strawberries are very easy plants to grow and can be transplanted. Sometimes you may notice yellow leaves on the plants, but do not worry, just remove them. In winter, you can leave the yellow leaves on until new leaves appear the following spring, then remove the dead yellow leaves, and pay attention to watering, weeding and pest control.
You can also grow strawberries in plant bags, but make sure to water evenly and prevent birds from pecking the strawberries and prevent pest damage. The soil in plant bags dries out easily, so check it often and keep it moist.
★If you are growing only a small quantity, try not to use pesticides; you can spray with a large amount of diluted dishwashing detergent. You can also put some melon rind, beer and so on nearby to lure away snails and other soft-bodied crawling pests.
Strawberry disease control: main diseases
During the seedling-raising and transplanting periods of strawberry plants, powdery mildew, gray mold and anthracnose are the most common, and if not controlled in time they can sometimes destroy all the strawberry plants.
1. Strawberry powdery mildew
The pathogen belongs to the genus Sphaerotheca and spreads via air currents or rainwater. The optimum temperature for the disease is 25-30°C. The pathogen can infect many crops, and triazolone-type pesticides have commonly become resistant to it. It is prone to occur both at the fruit-setting stage and in the late harvest period. In open-field cultivation, the key preventive period is the flower-stem emergence stage before flowering. Preventive sprays: Baitai at 1500 times, or 25% Shibaike at 1000-1500 times, Longkejun at 500-600 times plus Xin Gao Zhi Mo (new high-lipid film) sprayed on, forming a protective film to prevent the pathogen from spreading via rainwater, once every 7-10 days.
For low-tunnel cultivation, the preventive period is around December and around May of the following year. For prevention at the early stage of disease and for control, use: Wuyi Junsu at 1000 times, Cuibei at 3000 times, 50% Shibaigong at 1000-1500 times, Kaize at 2000 times mixed with Chengbiao at 500 times, Longkejun at 500-600 times.
Note that pesticides should be rotated; do not use the same product more than 2 times in a row.
2. Strawberry gray mold
The pathogen is most likely to cause disease under humid conditions and at around 25°C. The disease is most severe at the fruit-setting stage and in the late harvest period.
Prevention should be the main approach, and the best time to apply chemicals is when more than 20% of the first flower cluster of the strawberry has opened and when the second flower cluster has just begun to flower. Chemical choices: Kaize at 1200 times, or Nongliling at 1000 times, or 50% Shibaigong at 1000-1500 times, Longkejun at 500-600 times, applied twice in succession with alternating products. When the disease is more severe, you can choose Kaize at 1200 times plus Baitai at 1500 times, or Kaize at 1200 times, 50% Shibaigong at 1000-1500 times, Longkejun at 500-600 times, mixed and used on the spot for a better effect.
Disease control
When growing strawberries, change or control the environmental conditions of their growth and development, overcome unfavorable factors, so that they flower and fruit normally, achieve an earlier harvest and supply the market out of season. Greenhouse cultivation has the characteristics of low investment, quick returns, high yield and good profitability: 1500 kg per mu of land, more than double that of open-field cultivation, and an output value more than 10 times higher than open-field cultivation. To extend the strawberry supply period and meet the demand for year-round supply, four cultivation forms are commonly used at present: (1) forcing cultivation (ripening and marketed in November-December in late autumn and early winter); (2) semi-forcing cultivation (ripening and marketed between February and March); (3) super-forcing cultivation; (4) inhibitory cultivation.
Although greenhouse production has many advantages, it also has shortcomings, because the high temperature and high humidity inside the greenhouse easily create extremely favorable environmental conditions for pests and diseases to occur. Strengthening integrated pest and disease control, "controlling early, controlling when small, controlling completely", is especially important and has become a key link in achieving high and stable yields of greenhouse strawberries.
Leaf spot:
Also called snake-eye disease, it mainly damages leaves, petioles, fruit stalks, tender stems and seeds. Small dark purple spots form on the leaves and, after expanding, become nearly round or oval lesions with purplish-red-brown edges and grayish-white centers, with faint concentric rings, giving the whole lesion a snake-eye appearance; no small black granules form on the lesions.
Control measures: Remove diseased and old leaves promptly. At the early stage of disease, use 70% chlorothalonil wettable powder at 500-700 times, then spray again ten days later. Or use 70% mancozeb wettable powder, 200 g per mu mixed with 75 kg of water, for spraying.
Powdery mildew:
It mainly damages leaves, and also attacks flowers, fruit, fruit stalks and petioles. The leaves curl upward into a spoon shape. Damaged flower buds and petals turn purplish red, and the plant cannot flower or produces incomplete flowers; the fruit does not swell and becomes long and thin; young fruit loses its gloss and hardens. Strawberries attacked near the ripening stage lose their commercial value.
Control measures: On the central diseased plants and around them, focus on spraying 0.3 degrees Baume lime sulfur mixture. After harvest, cut off all leaves in the whole field and spray 70% thiophanate-methyl at 1000 times, or 50% Tuzet at 800 times, or 30% Triflumizole at 5000 times, etc.
Gray mold:
It is the main disease after flowering and can occur on flowers, petals, fruit and leaves. On fruit at the swelling stage, brown spots form and gradually expand, densely covered with gray mold, which softens and rots the fruit and seriously affects yield.
Control measures: From the bud stage to the flowering stage, spray 25% carbendazim wettable powder at 300 times, 50% captan wettable powder at 800 times, 50% iprodione at 500-700 times, etc.
Root rot:
It starts from the lower leaves, the leaf margins turn reddish brown, and the plant gradually wilts upward until it dies. The supporting stem begins to turn dark brown and rot in the middle, and the central column of the root turns red. Control measures:
Before transplanting strawberries, pour 40% asparagus green powder at 600 times onto the bed surface, then cover with soil, level and transplant, to effectively kill pathogens in the soil, lower the base number of inoculum in the field and reduce the chance of infection.
The flower meaning of the strawberry
A love with courage
For people who like this flower or receive its blessing: they tend to be somewhat unable to express love in words. But this is also because of pure affection; as long as you overcome your inner timidity about love and do not fear the eyes of those around you, your heart will receive the joy of love. If you meet someone you sincerely like, why not shed your timidity. Express your love bravely. Only then will it bring you the person you like, and you will not regret it.
Strawberry pictures