Preventing method for fruit and vegetable anthracnose

An anthracnose, fruit and vegetable technology, applied in the directions of botanical equipment and methods, chemicals for biological control, animal repellents, etc. Harm, unsatisfactory control effect and other problems, to achieve the effect of enhancing human immunity, helping human immunity, and no side effects

Inactive Publication Date: 2008-06-25
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Especially the fruits and vegetables grown in greenhouses are more likely to cause the occurrence, spread and harm of anthracnose due to the high humidity of the microclimate.
[0003] At present, the prevention and control of fruit and vegetable anthracnose mainly depends on chemical agents, and the control cost is high, the control effect is not ideal, there are problems such as pesticide residues, environmental pollution, pathogen resistance enhancement, etc., which is not suitable for the production of green agricultural products and the requirements of sustainable agricultural development.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: The lactic acid bacteria isolated from fermented bean curd were transferred into Gao's No. 1 culture medium, placed at a constant temperature of 28°C, and shaken at 170r / min for 6 days to make a concentration of 1.0×10 7 Bacteria / ml of lactic acid bacteria suspension. After sporadic lesions appear in the field, spray the lactic acid bacteria suspension evenly on the plant surface, spray after the sun goes down, the spraying amount is 30 kg per mu, spray again after 3 days, then spray once every other week, and spray 4 times in a row. Each time the amount of spraying is the same as the first time.

Embodiment 2

[0011] Embodiment 2: In this embodiment, after sporadic lesions appear in the field, the lactic acid bacteria suspension is evenly sprayed on the plant surface, and the spraying amount is 35 kilograms per mu, and then sprayed again after 3 days, and then sprayed once every other week. Spray 4 times, other is identical with embodiment 1.

Embodiment 3

[0012] Embodiment 3: In this embodiment, after sporadic lesions appear in the field, the lactic acid bacteria suspension is evenly sprayed on the plant surface, and the spraying amount is 30 kilograms per mu, and then sprayed again after 3 days, and then sprayed once every other week, continuously Spray 5 times, other is identical with embodiment 1.

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PUM

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Abstract

The invention discloses a method for controlling anthracnose of fruits and vegetables. The method includes the processes: after fragmentary disease spots appear on the fields, lactic acid bacteria suspension with a concentration of 1.0*10<7> cell / ml is sprayed uniformly on the surface of plants after sunset with the spaying amount of 25-35kg per acre; the plants are sprayed after three days and then sprayed every two weeks for 4-5 times in succession. The invention uses special climate conditions and biological activity of the lactic acid bacteria on a protected field to control the anthracnose of fruits and vegetables as well as treat other leave diseases such as botrytis cinerea, gummy stem blight, powdery mildew and so on. The invention has the advantages of no toxicity, no harm, no environmental pollution and no side effects as well as low control cost, convenient utilization and labor saving and time saving. The inventers do experiments on such crops as cucumber, watermelon, melon, chilli, bean, grape, peach, apple, etc. and find that disease prevention rate of the anthracnose can reach around 70 percent.

Description

technical field [0001] The invention belongs to plant protection, in particular to a method for preventing and treating fruit and vegetable anthracnose. Background technique [0002] Cucumber, watermelon, melon, pepper, kidney bean, grape, peach, apple, etc. are the main vegetables and fruits in my country, and anthracnose is one of the important diseases in crop production. It occurs all over the country, is widely distributed, and is seriously harmful. Especially the fruits and vegetables grown in greenhouses are more likely to cause the occurrence, spread and harm of anthracnose due to the high humidity of the microclimate. [0003] At present, the control of anthracnose of fruits and vegetables mainly depends on chemical agents, and the cost of control is high, the control effect is not ideal, there are problems such as pesticide residues, environmental pollution, and enhanced resistance of pathogens, which are not suitable for the production of green agricultural produc...

Claims

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Application Information

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IPC IPC(8): A01N63/02A01N25/00A01P3/00
Inventor 王振跃
Owner HENAN AGRICULTURAL UNIVERSITY
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