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What are the control methods for jujube fruit shrinkage disease?

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1. Symptoms: When jujube fruit shrinkage disease occurs, a pale yellow halo (ring) first appears on the shoulder or waist of the fruit, gradually expanding into irregular sunken lesions; the peel becomes water-soaked and infiltrated, with scattered needle-like round brown dots, and the flesh becomes earthy yellow, soft, spongy and necrotic; the fruit shrivels, tastes bitter, and is unfit to eat. 2. Disease pattern: Preliminary research has determined that jujube fruit shrinkage disease is a bacterial disease, and the pathogen mainly overwinters on fallen diseased fruit. It generally spreads and infects jujube fruit during the fruit coloring and ripening stage; the pathogen enters through fruit wounds via wind and rain or directly penetrates the peel.

1. Symptoms: When jujube fruit shrinkage disease occurs, a pale yellow halo (ring) first appears on the shoulder or waist of the fruit, gradually expanding into irregular sunken lesions; the peel becomes water-soaked and infiltrated, with scattered needle-like round brown dots, and the flesh becomes earthy yellow, soft, spongy and necrotic; the fruit shrivels, tastes bitter, and is unfit to eat.

2. Disease pattern: Preliminary research has determined that jujube fruit shrinkage disease is a bacterial disease, and the pathogen mainly overwinters on fallen diseased fruit. It generally spreads and infects jujube fruit during the fruit coloring and ripening stage; the pathogen enters through fruit wounds via wind and rain or directly penetrates the peel. From July to September, when the fruit is coloring and the daily average temperature is 23-26°C, this is the peak period of disease incidence. If there is continuous overcast rain, rain at night after clear days, or foggy weather, it can easily break out into a disaster. Wind and rain cause friction and wounds on leaves and fruit, and damage from scale insects, mites, leafhoppers, stink bugs, and peach fruit borers feeding makes the plants susceptible to infection. Usually, overly dense planting, excessive nitrogen fertilizer, excessive vegetative growth, unreasonable intercropping, and improper pruning cause a shaded canopy and poor light and ventilation, increasing pest transmission of the disease, and the disease incidence is relatively high.

3. Control methods (1) Chemical control. When the jujube fruit is fully swelling and 15-20 days before it begins to color and ripen, spraying at the initial stage of disease onset is key. Spray once every 7-10 days, for 2-3 consecutive sprays. The main agents include streptomycin 70-140 units/ml, oxytetracycline 140-210 units/ml, kanamycin 140 units/ml, and 80% Daconil M-45 wettable powder 600-800 times dilution. (2) Clean the orchard and sterilize. After harvesting fruit each year, thoroughly remove fallen diseased and insect-damaged fruit and rotten fruit from the jujube orchard, burn them in a centralized manner, eliminate the overwintering pathogen base, and reduce the disease incidence the following year. (3) Control pests. Strengthen the control of pests such as scale insects and mites, prevent damage from strong winds, reduce wound formation on jujube fruit, and lower the pathogen infection rate. (4) Strengthen field management. Do not intercrop tall-stalk crops in the jujube orchard or crops that share the same pests and diseases with jujube trees; prune reasonably to improve light conditions; strengthen ditching and drainage to reduce soil and air humidity; apply heavy organic fertilizer to improve soil structure, increase phosphorus, potassium, calcium, and boron fertilizers, appropriately control nitrogen fertilizer, achieve formula fertilization, reasonably supply nutrients, promote coordination of water and fertilizer, strengthen tree vigor, and improve disease resistance.

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