How to prevent and control tomato gray mold? Vegetable farmers need to master these methods
A young man surnamed Lin from a neighboring village hurried to the village to find Zhang Shu, a skilled grower, and told him that the tomatoes he planted had some unknown disease, and it was quite serious, so he asked Zhang Shu to take a look in the field. When Zhang Shu got to the field, he found that the flowers, fruits, leaves and stems of the tomatoes were all diseased. The infected green fruits were severely affected, with the peel turning grayish white, soft and rotting, and a large amount of grayish brown mold growing on the diseased parts. On infected leaves, lesions appeared at the leaf tips and extended inward in a "V" shape,
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some showed water-soaked spots, light brown, with irregular edges, and alternating light and dark concentric rings; some had already dried up, with gray mold on the surface. Some plants also showed symptoms on the stems, some with small water-soaked spots, and some that had expanded into large round or elongated lesions, with grayish brown mold growing on the lesions. In several severely affected plants, the parts above the diseased area had already died. Zhang Shu said that from these symptoms it could be seen that Xiaolin's tomatoes had gray mold. So how should gray mold be prevented and controlled? Zhang Shu said the methods for preventing and controlling tomato gray mold are as follows
1. Cultivation management: In the early stage of the disease, watering should be appropriately reduced, and excessive watering must be strictly prevented. After each watering, management should be strengthened to prevent condensation. After the disease occurs, diseased fruits, diseased leaves and side branches should be removed promptly and burned or buried deeply.
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2. Agricultural ecological control: Strengthen ventilation management in the greenhouse. On sunny mornings, ventilate later; when the temperature in the greenhouse rises to 33°C, start top ventilation. In the afternoon, keep the greenhouse temperature at around 20-25°C, and at night keep the greenhouse temperature at around 15-17°C.
3. Chemical control: Choose to apply chemicals at key periods: 1. Spray before planting; 2. Carry chemicals when dipping flowers; 3. Spray 1 day before watering to promote fruit growth. Smoke agents or dust agents can also be used at the very beginning of the disease.
What do you all think of these prevention and control methods? Do you have any better prevention and control methods?
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