Composition for preventing bacterial perforated disease of peaches
A bacterial and compositional technology, applied in the field of compositions for preventing peach bacterial perforation, can solve the problems of insignificant disease treatment effect, drug residues, human injury, etc., achieve significant preventive effect, control the incidence of disease, and avoid spraying. the effect of
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Embodiment 1
[0018] A composition for preventing bacterial perforation disease of peaches, comprising the following raw materials in parts by weight: 20kg of yellow bark leaves, 6kg of Lycoris, 10kg of seaweed, 8kg of Hainan rough torreya, 10kg of sarcocarpus, 6kg of wild bamboo orchid, and Eucalyptus eucalyptus 8kg of leaves, thistle 10kg, black face leaves 15kg, cassia twig 2kg, kudiding 12kg, pungent 8kg, compound bacteria 8kg, compound amino acid 10kg; described compound bacteria are Bacillus subtilis, Paecilomyces lilacinus It is prepared by mixing with Lactobacillus acidophilus at a mass ratio of 0.6:1:0.4; the compound amino acid is prepared by mixing arginine, phenylalanine and alanine at a mass ratio of 0.8:0.4:0.3 ;
[0019] The preparation method of the composition for preventing bacterial perforation of peaches is to prepare leaves of yellow skin, Lycoris, seaweed, Torreya hainanensis, sarcocarpus, wild bamboo orchid, Eucalyptus eucalyptus leaves, thistle, black-faced leaves, ...
Embodiment 2
[0021] A composition for preventing peach bacterial perforation disease, comprising the following raw materials in parts by weight: 30kg of yellow bark leaves, 9kg of lycoris, 20kg of seaweed, 12kg of Hainan rough torreya, 20kg of sarcocarpus, 9kg of wild bamboo orchid, and eucalyptus 12kg of leaves, large thistle 20kg, black face leaves 25kg, cassia twig 4kg, kudiding 18kg, pungent 12kg, compound bacteria 12kg, compound amino acid 20; described compound bacteria are Bacillus subtilis, Paecilomyces lilacinus It is prepared by mixing with Lactobacillus acidophilus at a mass ratio of 0.8:2:0.6; the compound amino acid is prepared by mixing arginine, phenylalanine and alanine at a mass ratio of 1.2:0.6:0.5 ;
[0022] The preparation method of the composition for preventing bacterial perforation of peaches is to prepare leaves of yellow skin, Lycoris, seaweed, Torreya hainanensis, sarcocarpus, wild bamboo orchid, Eucalyptus eucalyptus leaves, thistle, black-faced leaves, Mix cass...
Embodiment 3
[0024] A composition for preventing peach bacterial perforation disease, comprising the following raw materials in parts by weight: 25kg of yellow bark leaves, 8kg of Lycoris, 15kg of seaweed, 10kg of Hainan rough torreya, 15kg of sarcocarpus, 8kg of wild bamboo orchid, and eucalyptus Leaf 10kg, large thistle 15kg, black face leaf 20kg, cassia twig 3kg, kudiding 15kg, pungent catkin 10kg, compound bacteria 10kg, compound amino acid 15kg; Described compound bacteria are Bacillus subtilis, Paecilomyces lilacinus It is prepared by mixing with Lactobacillus acidophilus at a mass ratio of 0.7:1.5:0.5; the compound amino acid is prepared by mixing arginine, phenylalanine and alanine at a mass ratio of 1:0.5:0.4 ;
[0025] The preparation method of the composition for preventing bacterial perforation of peaches is to prepare leaves of yellow skin, Lycoris, seaweed, Torreya hainanensis, sarcocarpus, wild bamboo orchid, Eucalyptus eucalyptus leaves, thistle, black-faced leaves, Mix ca...
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