Tomato blossom-end rot control method

Abstract

The invention relates to a tomato blossom-end rot control method comprising the following steps: 1, ecology treatment: applying difulai microbe fertilizer; 2, agriculture control; 3, biotic control: preventing usage of fertilizer with excess nitrogen containing so as to improve plant disease resistant capability; 4, biological control: multi-applying decomposed chicken manure in each season in the soil with high grittiness, and preventing massive usage of amine state nitrogen fertilizer and potash fertilizer in one time; 5, physical control: film mulching and sunshade net covering; 6, chemical control: employing leaf-spraying calcareous fertilizer technology: spraying 1% calcium superphosphate, or 0.5% calcium chloride plus 5mg / kg naphthalene acetic acid and 0.1% calcium nitrate and aiduoshou 6000 times liquid, or leffingwell no.3 1000-1500 times liquid in one month after tomato fruiting, and contentiously spraying 2-3 times in every 10-15 days from an initial flowering stage. The method employs ecology treatment, agriculture control, biotic control, biological control, physical control and chemical control to greatly reduce tomato blossom-end rot incidence rate, is good in effect, thus greatly improving tomato output and quality.

Description

technical field

[0001] The invention relates to a method for preventing and treating tomato navel rot, and belongs to the technical field of plant protection. Background technique

[0002] Tomato navel rot, also known as navel rot, is a physiological disease of tomato, which seriously affects the yield and quality of tomato. Symptoms: Navel rot only harms the fruit, and it is most likely to occur in the green fruit stage, and first occurs at the top navel of young green fruits. At the beginning of the disease, round or irregular water-soaked, dark green lesions first appear on the navel, and then gradually turn into dark brown or black. In the later stage, the affected part of the navel shrinks, the surface is sunken, and the fruit is small and poor in quality. Under humid conditions, the diseased part is easily infected by saprophytic bacteria, producing dark green, black or pink mold, and the diseased fruit loses its edible value. The main cause of the disease: soil drou...