1, the onset of symptoms of fruit disease, resulting in brownish brown lesions, and soon expanded, so that the entire fruit color becomes dark brown, soften and rot. When the humidity is high, the surface of the diseased part produces grayish-white hairy molds with gray-black heads on the top. The diseased fruit was mostly lost at the late stage of onset, and individual fruits contracted into stiff fruit and left hanging branches.
2. Control methods
1 The agricultural measures cover the film as soon as it is cultivated in the greenhouse, and the high-temperature baking shed. Sulfur fumigation for disinfection of facilities before colonization. Cultivate strong seedlings, timely planting, density appropriate. Timely pruning and appropriate removal of the old leaves, to avoid partial application of nitrogen fertilizer and flood irrigation, timely release of air and humidity. Pay attention to the prevention and control of other diseases and pests, prevent the occurrence of fruit burning and cracking on the day, and reduce the wounds. The fruit should be timely harvested after it has matured.
2 chemical control can be used 50% carbendazim WP 500 times, or 70% thiophanate-methyl wettable powder 1000 times, or 14% Luolu ammonia agent 300 times spray control, spraying every 7 days 1 Times, continuous control 2 to 3 times.
Sorghum rice generally contains 60%-70% starch. Each 100g sorghum rice contains 8.4g protein, 2.7g fat, 75.6g carbohydrate, 7mg calcium, 0.3g crude fiber, 0.4g ash, 17mg calcium, 188mg phosphorus, Iron 4.1mg, thiamine 0.14mg, riboflavin 0.07mg, niacin 0.6mg, vitamin B10.26mg, vitamin B20.09mg. The calorific value per hectogram of sorghum meters is 1525.7 kilojoules.
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