The leaves showed signs of infection, starting with faint green spots that appeared water-soaked. Over time, these spots darkened and developed a brownish color with a lighter gray center. In some cases, the fruit stems were also affected, showing irregular brown spots that became dry as the disease progressed. When the fruit was infected, yellowish-brown round or irregular spots first appeared, often in a water-soaked state. The surface of the lesions featured raised concentric rings, and numerous black dots formed within them. When the infected area was wet, a reddish, sticky substance oozed out from the lesions. The fruit lesions tended to shrink and become thin and translucent, with some areas breaking open.
To prevent and manage this disease effectively, several measures can be taken. Before planting, seeds should be pre-soaked in cold water for 1-2 hours, then placed in warm water at 55°C for 10 minutes, followed by a quick cool-down in cold water to promote germination. It's important to promptly remove infected leaves, fruits, and crop residues to reduce the spread of the pathogen. Practicing crop rotation with non-related vegetables for 2-3 years can also help break the disease cycle. For chemical control, it is recommended to spray 75% chlorothalonil wettable powder diluted at 800 times or 70% chlorothalonil at 500-600 times during the early stages of infection. Spraying should be done every 7-10 days, with a total of 2-3 applications for best results.
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