Yellow Peach Disease Occurrence Patterns and Control Methods

1. Peach leaf curl: The occurrence and damage of this disease are closely related to the climate in early spring. When peach buds begin to swell, if the temperature is low (10-16°C), lasts for a long time, and humidity is high, the disease occurs severely. When the temperature is above 21°C, the disease basically stops developing.

2. Peach bacterial shot hole: The pathogen of this disease overwinters in the diseased tissues of branches. After the beginning of spring, as the temperature rises, the bacteria in the diseased tissues begin to become active. After the peach tree blooms, the epidermis of the lesions ruptures, and the lesions overflow from the diseased tissues. The bacterial cells spread through wind, rain, and insects.

3. Peach brown rot: This disease is a major disease of peach fruit. If in spring (during flowering) the temperature is low, rainfall is heavy, and humidity is high, the flowers are easily damaged. In addition, the fruit can be affected from young fruit to maturity, but the closer the fruit is to maturity, the more severe the damage.

4. Peach anthracnose: This disease is also one of the major diseases on peach fruit. Under high humidity conditions, the disease occurs severely. If the peach tree encounters low temperature and rain during the flowering and young fruit stages, this favors disease development, while during the fruit ripening stage, the disease occurs severely under warm, rainy, and high-humidity conditions. In response to the occurrence of the above diseases, a "prevention first" control strategy should be adopted. Once symptoms appear, quality and yield will be reduced. Therefore, it is necessary to take the initiative. While doing a good job in pesticide control, seize the appropriate control timing, carry out timely control, and control and reduce the occurrence of diseases.