In summer, aphids, leaf miners, diamondback moth, cabbage caterpillars, powdery mildew and other pests are common. Among them, aphids and leafflies have a field rate of more than 60%. Lepidoptera pests such as diamondback moth and cabbage caterpillars are in the crucifer family. The pest field rate of vegetables is as high as 50% or more, and the rate of powdery mildew disease in gourd vegetables is as high as 60%. After entering July, the temperature continues to rise and precipitation increases, which is extremely beneficial to the reproduction and spread of pests and diseases. Most pests and diseases will enter Emergence period, such as aphids, leaf miners, red spider, cabbage caterpillar, diamondback moth, cotton bollworm, tobacco budworm, virus disease, anthrax, melon powdery mildew, tomato early and late blight, cucumber downy mildew, gray mold The occurrence of diseases, diseases, and blight will obviously increase, and individual pests may also cause serious losses in local fields. Therefore, we must attach great importance to the prevention and control of summer diseases and vegetables, strengthen field observations, early detection of pests and diseases, according to the characteristics of pests and diseases, take timely comprehensive prevention and control measures to minimize harm losses.
I. Agricultural control
Strengthen cultivation management, improve the resistance of pests and diseases of vegetable crops. According to the weather, soil moisture, and vegetable growth, water should be properly grounded to reduce the temperature of the soil, especially tomato, sweet pepper, cucumber, etc., so as to avoid water shortage. Watering should be performed in the morning and in the evening. Water flood irrigation and heat exposure days of water; timely drainage after rain, timely cultivator, promote root development. Increase organic fertilizer, phosphorus, potassium fertilizer, prevent premature aging, and enhance disease resistance. Some vegetables should be pruned in time in order to eliminate the loss of function of the leaves, old leaves and pests and diseases, and concentrate deep. Timely weeding, thoroughly clean the pasture after harvest, reduce the incidence of diarrhea diseases.
Second, physical control
Yellow plates were used to control aphids, reduce transmission vectors, and control aphid-borne virus diseases. Lepidoptera pests such as Plutella xylostella and Spodoptera exigua were bred with insect attractants, insect traps, and insect traps.
Third, chemical prevention
During the larval stage of leafminer larvae (see the white worms on the leaves), 1.8% avermectin EC is used 3,000 times or 20% fenvalerate EC is sprayed for 2000 times; Bemisia tabaci, aphids, and stink bugs can be controlled. Use 25% Aktai 2500 or 3% acetamiprid EC 1000 to 1500 times spray. Plutella xylostella, beet moth and other lepidopteran pest larvae can be controlled by 2.5% Kung Fu 2000 times or 5% high efficiency cypermethrin cream 2000 times spray; snails, alfalfa field can use 6% Tetraacetaldehyde granules (Product Name Up to) 350 to 500 grams or 2% of the dried bait baits 300 to 600 grams, mixed with 2 kg of wet sand, uniform strips applied to the rows of plants. In the early stages of the onset of tomato late blight, eggplant blight, sweet pepper, and cucumber blight, 72% cream urea manganese zinc wettable powder 600 times liquid or 72.2% water powder 600 times liquid spray can be used to prevent and cure; eggplant brown Sclerotinia, sweet (hot) pepper anthrax, bean anthrax, bean anthracnose, melon anthracnose prevention, in the early onset of the use of 70% mancozeb WP 400 to 500 times solution or 50% FX Bacteria WP 800 to 1000 times spray; melon powdery mildew, downy mildew control can be used 25% Amisite suspension agent 3000 times or 10% Shihe water dispersible granules 1500 times plus 72% metalaxyl manganese zinc Wettable powder 600 times spray.
Note that agents are used alternately to prevent insects from developing resistance. The number of insecticides can be determined by the occurrence of pests. Generally, fungicides are used 2 to 3 times, once every 7 to 10 days. Prudent use of vegetables during the harvest period ensures safe intervals and prevents poisoning.
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