Prevention And Control Of Pepper Bacterial Blight

Prevention and control of pepper bacterial wilt
bacterial wilt
Disease characteristics: when the plant develops the disease, the top leaves of the diseased plant wither during the day, cloudy days or recover in the morning and evening, 2-3 days after the leaves remain green but the whole plant wither. The diseased stem is cut, the catheter is brown, the incision is immersed in water, and the white cloudy bacterial liquor flows out from the incision.
Disease rule: Pepper bacterial blight is a bacterial disease. When the soil temperature reaches 20℃ -25℃, the temperature reaches 30℃ -37℃, and the soil water content reaches more than 25%. When the heavy rain suddenly sunny, the temperature rises rapidly, the humidity is large, the transpiration is large, the bacteria activity, the disease strains increase, serious harm. Bacteria are suitable for development when the soil pH is 6.6.

Control methods: select disease-resistant varieties; adjust soil pH, apply 50-100 kg of lime per mu; implement crop rotation to prevent heavy stubble or continuous stubble; timely inspection, and find that the diseased plants are immediately uprooted and burned; sprinkle lime powder in the hole; in the early stage of the disease, 100-200PPM agricultural streptomycin or spring leimycin can be used to wet the soil with 150 pounds of water, and the soil is continuously controlled 3 times, and the roots are irrigated once every 10-15 days, 2-3 times in a row.

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