A fumigant for preventing and treating ginger ginger plague and a method of using the same

Abstract

The application provides a fumigant for preventing and treating ginger wilt and a use method thereof, and relates to the technical field of ginger planting. The fumigant is composed of bamboo leaf pretreatment material, malus robusta pomace fermentation material and eucalyptus oil alcohol, wherein the bamboo leaf pretreatment material is obtained by drying and pulverizing bamboo leaves and then steam explosion; the malus robusta pomace fermentation material is obtained by sterilizing the malus robusta pomace after juice extraction and then fermenting the malus robusta pomace by using rhizopus niger and bacillus cereus. The application overcomes the defects of the prior art, effectively prevents and treats ginger wilt by using safe and green components, reduces environmental pollution, and ensures the economic benefits of ginger planting.

Description

Technical Field

[0001] This invention relates to the field of ginger cultivation technology, specifically to a fumigant for preventing ginger blight and its application method. Background Technology

[0002] Ginger wilt disease, also known as ginger bacterial wilt, is mainly caused by Ralstonia solanacearum (Ralstonia solanacearum). Ralstonia solanacearum Caused by bacterial wilt, the early symptoms of which manifest as wilting and drooping of leaves, gradual loss of green color and luster, generally starting from the tips and edges of the basal leaves, with yellowing and curling. Light brown, water-soaked lesions appear on the rhizome, later rotting, eventually leading to the death of the entire plant. A longitudinal section of the stem base, when squeezed, reveals white, foul-smelling bacterial ooze emanating from the vascular bundles. Ginger rhizomes infected with bacterial wilt rot easily, emitting a foul bacterial odor. Bacterial wilt damages ginger throughout its entire growth and development process and extends into post-harvest storage. During storage, the fungus can continue to multiply, causing rot of the fleshy rhizome and significantly reducing ginger yield.

[0003] Since Ralstonia solanacearum is a soil-borne pathogen, current methods for controlling ginger wilt mainly involve soil disinfection. Soil disinfection techniques primarily include physical and chemical methods. Physical methods encompass high-temperature fumigation, steam sterilization, and solar radiation sterilization. Steam sterilization is effective, but its high cost limits its widespread application. In contrast, while high-temperature fumigation and solar radiation sterilization are less expensive, their sterilization effects are relatively weaker, and the treatment cycle is longer. Chemical disinfection methods are currently widely used in agricultural production. Methyl bromide (MB) was once widely used as a soil fumigant. However, due to its ozone-depleting effects, its use is now prohibited. Other commonly used fumigants in ginger fields include chloropicrin, but chloropicrin is a highly toxic pesticide and requires professional service teams for implementation; farmers cannot perform fumigation themselves. Dazomet is another commonly used chemical fumigant; although it is less toxic, fumigation requires soil moisture of over 65%, which is difficult to achieve when mixing the pesticide with the soil using a rotary tiller. Moreover, the recovery period for soil microbial communities after fumigation with chemical fumigants can last for more than two months. Therefore, developing new, green soil fumigants is a major research direction for ginger cultivation at present. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a fumigant for preventing ginger blight and its application method. It uses safe and green ingredients to effectively prevent ginger blight, reduce environmental pollution, and ensure the economic benefits of ginger cultivation.

[0005] To achieve the above objectives, the present invention provides the following technical solution: A fumigant for preventing ginger blight, the fumigant being composed of the following substances in parts by weight: 20-30 parts of bamboo leaf pretreatment material, 10-15 parts of prickly pear fruit residue fermentation material, and 0.01-0.05 parts of eucalyptol, with the water content of the fumigant controlled at 35%-45%; the bamboo leaf pretreatment material is obtained by drying bamboo leaves and then crushing and steam-exploding them; the prickly pear fruit residue fermentation material is obtained by fermenting prickly pear fruit residue after juicing with Rhizopus nigricans and Bacillus cereus and then sterilizing it.

[0006] Preferably, the specific preparation method of the bamboo leaf pretreatment material includes the following steps: S1-1. Microwave dry fresh bamboo leaves to constant weight, then pulverize and pass through an 80-mesh sieve to obtain bamboo leaf powder for later use. S1-2. Add water to bamboo leaf powder and stir to control the moisture content at 60%-80%. Adjust the pressure to 1-2 MPa and the temperature to 150-160℃. Perform steam explosion treatment for 3-5 minutes, then remove the powder to obtain pretreated bamboo leaf material.

[0007] Preferably, the power of the microwave drying is 280W.

[0008] Preferably, the preparation method of the prickly pear pomace fermented material includes the following steps: S2-1. Take the prickly pear pulp after juicing as raw material, add 3-5 times the amount of water and grind it into a pulp to obtain pulp pulp for later use. S2-2. Inoculate the fruit pomace slurry with black root mold, stir and ferment for 2-4 hours to obtain the preliminary fermented material for later use. S2-3. Inoculate the preliminary fermentation material with Bacillus cereus and continue fermentation for 6-10 hours to obtain the final fermentation material. S2-4. The final fermented material is sterilized by high-pressure steam at 103.4 kPa and 121℃ for 15 minutes to obtain prickly pear pomace fermented material.

[0009] Preferably, in step S2-2, the inoculation amount of *Rhizopus nigricans* is 0.1%-0.2% of the total mass of the prickly pear pomace, and the viable count of the inoculated *Rhizopus nigricans* is 10. 8 -10 10 per g.

[0010] Preferably, in steps S2-3, the inoculation amount of Bacillus cereus is 0.2%-0.3% of the total mass of the prickly pear pomace, and the viable count of the inoculated Bacillus cereus is 10. 8 -10 10 per g.

[0011] Preferably, the preparation method of the fumigant includes the following steps: (1) Add eucalyptol to 10-20 times the volume of water and stir at 1200-1600 r / min for 15-20 min to obtain an emulsion for later use; (2) Add the emulsion to the prickly pear pomace fermentation material and stir evenly. Then add the bamboo leaf pretreatment material and continue to stir evenly. Adjust the moisture content to 35%-45% to obtain the fumigant.

[0012] The above-mentioned fumigant is applied to the field where ginger is planted, then the soil is tilled, covered with film, left to stand for 3-5 days, and then the film is removed before planting ginger.

[0013] Preferably, the fumigant is used at a rate of 100-200 kg per acre.

[0014] This invention provides a fumigant for preventing ginger blight, which has the following advantages compared with the prior art: The raw materials used in this invention are a combination of pure natural plant materials and plant extracts, which can effectively kill and inhibit bacterial wilt in the soil, thereby achieving the prevention and control of ginger blight. Moreover, the raw materials are green and safe, reducing the harm of chemical substances, and can shorten the fumigation time and eliminate the time for natural volatilization after fumigation, thus comprehensively improving the convenience of the treatment and ensuring the yield of ginger cultivation. Attached Figure Description

[0015] Figure 1 A schematic diagram illustrating the development of bacterial wilt in ginger over 8 days; Figure 2 This is a schematic diagram of the ginger growth in a field experiment on October 22nd after treatment with fumigant X-1 in experimental group 1 of this invention. Figure 3 This is a schematic diagram of the ginger growth in a field experiment on October 22nd after treatment with fumigant X-2 in experimental group 2 of this invention. Figure 4 This is a schematic diagram of the ginger growth in a field experiment on October 22nd after experimental group 3 was treated with fumigant X-3 in an embodiment of the present invention. Figure 5 This is a schematic diagram of the ginger growth in the field experiment on October 22nd after experimental group 4 was treated with fumigant X-4 in this embodiment of the invention. Figure 6 This is a schematic diagram of the ginger growth in a field experiment on October 22nd after experimental group 5 was treated with fumigant X-5 in this embodiment of the invention. Figure 7 This is a schematic diagram of the ginger growth in a field experiment on October 22nd after experimental group 6 was treated with fumigant X-6 in an embodiment of the present invention. Figure 8 This is a schematic diagram of the ginger growth in a field experiment on October 22nd after experimental group 7 was treated with fumigant X-7 in an embodiment of the present invention. Figure 9This is a schematic diagram of the ginger growth in a field experiment on October 22nd after experimental group 8 was treated with fumigant X-8 in an embodiment of the present invention. Figure 10 This is a schematic diagram of ginger growth on October 22nd in a field experiment of the control group (without fumigation treatment) in this embodiment of the invention. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0017] The Rhizopus nigricans used in the following examples were purchased from Shanghai Bangjing Industrial Co., Ltd., with a bacterial count of 10. 8 Bacillus cereus was purchased from Shanghai Xige Biotechnology Co., Ltd., with a bacterial count of 10⁶ / g. 9 per g.

[0018] Example 1: I. Preparation of raw materials: 1. Preparation of bamboo leaf pretreatment material: (1) Dry fresh bamboo leaves to constant weight under microwave power of 280W, then pulverize them and pass them through an 80-mesh sieve to obtain bamboo leaf powder for later use. (2) Add water to bamboo leaf powder and stir to control the moisture content at 70%, adjust the pressure to 1.5 MPa, the temperature to 155℃, steam explosion treatment for 4 minutes, and then take it out to obtain bamboo leaf pretreatment material.

[0019] 2. Preparation of Prickly Pear Fruit Pomace Fermentation Material-1: (1) Take the prickly pear pulp after juicing as raw material, add 4 times the amount of water and grind it into a pulp to obtain pulp pulp for later use; (2) Inoculate the prickly pear pomace slurry with 0.1% of the total mass of black root mold, stir and ferment for 3 hours (fermentation temperature controlled at 28±1℃) to obtain preliminary fermented material for later use; (3) Inoculate the preliminary fermentation material with 0.2% of the total mass of prickly pear pomace Bacillus cereus, and continue fermentation at 30±1℃ for 8 hours to obtain the final fermentation material; (4) The final fermented material was sterilized by high pressure steam at 103.4 kPa and 121℃ for 15 min to obtain prickly pear pomace fermented material-1.

[0020] 3. Preparation of prickly pear pomace fermentation material-2: (1) Take the prickly pear pulp after juicing as raw material, add 4 times the amount of water and grind it into a pulp to obtain pulp pulp for later use; (2) Inoculate the prickly pear pomace slurry with 0.1% of the total mass of black root mold, stir and ferment for 11 hours (fermentation temperature controlled at 28±1℃) to obtain fermented material for later use; (3) The fermentation material was sterilized by high pressure steam at 103.4 kPa and 121℃ for 15 min to obtain prickly pear pomace fermentation material-2.

[0021] 4. Preparation of prickly pear pomace fermentation material-3: (1) Take the prickly pear pulp after juicing as raw material, add 4 times the amount of water and grind it into a pulp to obtain pulp pulp for later use; (2) Inoculate the prickly pear pomace slurry with 0.2% of the total mass of Bacillus cereus, and continue fermentation at 30±1℃ for 11 hours to obtain fermented material; (3) The fermentation material was sterilized by high pressure steam at 103.4 kPa and 121℃ for 15 min to obtain prickly pear pomace fermentation material-3.

[0022] 5. Preparation of prickly pear pomace fermentation material-4: (1) Take the prickly pear pulp after juicing as raw material, add 4 times the amount of water and grind it into a pulp to obtain pulp pulp for later use; (2) Inoculate the prickly pear pomace slurry with 0.1% of the total mass of black root mold and 0.2% of the total mass of prickly pear pomace Bacillus cereus, stir and ferment for 11 hours (fermentation temperature controlled at 29±1℃) to obtain fermented material for later use. (4) Sterilize the fermentation material with high pressure steam at 103.4 kPa and 121℃ for 15 min to obtain prickly pear pomace fermentation material-4.

[0023] 6. Preparation of Prickly Pear Fruit Pomace Fermentation Material-5: (1) Take the prickly pear pulp after juicing as raw material, add 4 times the amount of water and grind it into a pulp to obtain pulp pulp for later use; (2) Inoculate the prickly pear pomace slurry with 0.1% of the total mass of black root mold, stir and ferment for 3 hours (fermentation temperature controlled at 28±1℃) to obtain preliminary fermented material for later use; (3) Inoculate the initial fermentation material with 0.2% of the total mass of prickly pear pomace Bacillus cereus, and continue fermentation treatment at 30±1℃ for 8 hours. The fermentation material is then dried at 45℃ to obtain prickly pear pomace fermentation material-5.

[0024] II. Preparation of fumigant: (1) Prepare materials according to the following weight parts: 25 parts of bamboo leaf pretreatment material, 12 parts of prickly pear material, and 0.03 parts of eucalyptus oil alcohol; (2) Add eucalyptol to 15 times the volume of water and stir at 1200 r / min for 20 min to obtain an emulsion for later use; (3) Add the emulsion to the prickly pear material and stir evenly, then add the bamboo leaf pretreatment material and continue to stir evenly. Adjust the moisture content to 40% to obtain the fumigant.

[0025] Referring to the above-mentioned method for preparing fumigants, different prickly pear materials were selected, as shown in Table 1 below, to prepare different fumigants:

[0026] Comparative Example 1: Preparation of fumigant X-7 (1) Prepare the materials according to the following weight parts: 37 parts of prickly pear pomace fermentation material-1, 0.03 parts of eucalyptol; (2) Add eucalyptol to 15 times the volume of water and stir at 1200 r / min for 20 min to obtain an emulsion for later use; (3) Add the emulsion to the prickly pear pomace fermentation material-1 and stir evenly. Adjust the moisture content to 40% to obtain fumigant X-7.

[0027] Comparative Example 2: Preparation of fumigant X-8 (1) Prepare materials according to the following weight parts: 37 parts bamboo leaf pretreatment material, 0.03 parts eucalyptus oil alcohol; (2) Add eucalyptol to 15 times the volume of water and stir at 1200 r / min for 20 min to obtain an emulsion for later use; (3) Add the emulsion to the bamboo leaf pretreatment material and stir evenly. Adjust the moisture content to 40% to obtain fumigant X-8.

[0028] Detection: Ralstonia solanacearum, purchased from Unico (Shanghai) Life Science Co., Ltd., was selected as the pathogenic bacterium for the experiment. The ginger variety used for testing was Luoping Small Yellow Ginger. Zingiber officinale Roscoe ); Ralstonia solanacearum was activated by culturing in NA liquid medium (28℃, 150 r / min) until the bacterial count reached 10. 9 CFU / mL, to obtain an activated bacterial solution of Ralstonia solanacearum; 1. Soil fumigation sterilization experiment Ordinary garden soil was selected and steam-sterilized (121℃, 30 min). 5 kg of sterilized ordinary garden soil (screened to a particle size of 1-5 mm) was mixed with 500 mL of activated Ralstonia solanacearum solution, and then 200 g of the different fumigants mentioned above (with the fumigant particle size controlled at 0.5-1 cm) were added. The mixture was then covered with a film and fumigated for 15 days. The Ralstonia solanacearum content in the fumigated garden soil was then measured. The specific testing method is as follows: After fumigation, the garden soil of each group was dried. 1 g of the dried garden soil from each group was weighed and placed in a sterile wide-mouth bottle. 9 mL of sterile water was added, and the bottle was placed in a shaker and shaken for 20 min at 150 rpm / min. Once the garden soil sample was evenly dispersed into a soil suspension, 1 mL of the soil suspension was taken using a pipette and diluted 10-fold to prepare 10... -4 ~10 -6 Soil dilution solution: 100 μL of the soil dilution solution was evenly spread onto the surface of a selective culture medium (1.0 g hydrolyzed casein, 10.0 g peptone, 5.0 mL glycerol, 17.0 g agar, 1000 mL deionized water, pH=7.0). The medium was incubated at 28℃ for 3 days, and the colony count was recorded for each plate. Each fumigated garden soil treatment was replicated in triplicate. *Ralstonia solanacearum* colony count (CFU / g dry soil) = average number of typical *Ralstonia solanacearum* colonies on each treatment plate × dilution factor / dry soil weight × sample volume.

[0029] The specific results are shown in Table 2 below:

[0030] As shown in the table above, fumigant X-1 can effectively inhibit the survival of Ralstonia solanacearum in the soil.

[0031] 2. Field experiment on bacterial wilt of ginger A field in Luoping County, Qujing City, Yunnan Province, that had been planted with ginger wilt 5 years prior was selected as the experimental planting site (because ginger has a severe continuous cropping obstacle, land that has been planted with ginger should not be planted again for at least 8-10 years; to verify the effectiveness of this fumigant, a plot of land that was planted with ginger 5 years ago was selected). Different fumigants were applied at a rate of 150 kg per mu as experimental groups. After tilling, the soil was covered with mulch for 15 days, followed by routine fertilization (400 kg / mu of organic fertilizer). The disinfected ginger rhizomes were then planted normally (normal management began on April 6, 2024). During the planting period, the incidence of ginger wilt was observed (ginger is usually incurable after contracting bacterial wilt, and the disease develops rapidly, generally taking only 8 days from the appearance of symptoms to complete yellowing; its development process is as follows...). Figure 1 As shown, once spores are found during the ginger growing season, they must be immediately pulled out and the soil at the point of removal should be disinfected. The disinfection method is to apply the appropriate fumigant to the soil and mix it well. The control group was disinfected by spraying the soil with a 400-fold dilution of 20% thiamethoxam zinc suspension. The morbidity rate of each group was statistically analyzed on July 10, August 15, and October 22, 2024 (Note: After each statistical analysis, the infected strains were removed, and the infected strains counted in the next analysis were the newly infected infected strains plus the infected strains removed in the previous analysis). The specific results are shown in Table 3 below:

[0032] Specifically, the ginger planting situation in each experimental group on October 22nd is as follows: Figure 2-10 As shown, the gaps represent the omissions after the early diseased plants were removed.

[0033] As shown in the table above, the fumigant treatment in experimental group 1 can effectively inhibit the occurrence of bacterial wilt in ginger and delay the onset of the disease to a certain extent, thus enabling a subsequent bumper harvest.

[0034] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A fumigant for preventing ginger blight, characterized in that, The fumigant is composed of the following components by weight: 20-30 parts of bamboo leaf pretreatment material, 10-15 parts of prickly pear fruit residue fermentation material, and 0.01-0.05 parts of eucalyptol, with the water content of the fumigant controlled at 35%-45%. The bamboo leaf pretreatment material is obtained by drying bamboo leaves, crushing them, and then steam-exploding them. The preparation method of the prickly pear pomace fermented material includes the following steps: S2-1. Take the prickly pear pulp after juicing as raw material, add 3-5 times the amount of water and grind it into a pulp to obtain pulp pulp for later use. S2-2. Inoculate the fruit pomace slurry with black root mold, stir and ferment for 2-4 hours to obtain the preliminary fermented material for later use. S2-3. Inoculate the preliminary fermentation material with Bacillus cereus and continue fermentation for 6-10 hours to obtain the final fermentation material. S2-4. The final fermented material is sterilized by high-pressure steam at 103.4 kPa and 121℃ for 15 minutes to obtain prickly pear pomace fermented material.

2. The fumigant according to claim 1, characterized in that, The specific preparation method of the bamboo leaf pretreated material includes the following steps: S1-1. Microwave dry fresh bamboo leaves to constant weight, then pulverize and pass through an 80-mesh sieve to obtain bamboo leaf powder for later use. S1-2. Add water to bamboo leaf powder and stir to control the moisture content at 60%-80%. Adjust the pressure to 1-2 MPa and the temperature to 150-160℃. Perform steam explosion treatment for 3-5 minutes, then remove the powder to obtain pretreated bamboo leaf material.

3. The fumigant according to claim 2, characterized in that: The power of the microwave drying process is 280W.

4. The fumigant according to claim 1, characterized in that: The inoculation amount of the Rhizopus nigricans in the step S2-2 is 0.1%-0.2% of the total mass of the maydis fruit residue, and the viable cell count of the inoculated Rhizopus nigricans is 10 8 -10 10 / g.

5. The fumigant according to claim 1, characterized in that: In steps S2-3, the inoculation amount of Bacillus cereus is 0.2%-0.3% of the total mass of the prickly pear pomace, and the viable count of the inoculated Bacillus cereus is 10. 8 -10 10 per g.

6. The fumigant according to claim 1, characterized in that: The preparation method of the fumigant includes the following steps: (1) Add eucalyptol to 10-20 times the volume of water and stir at 1200-1600 r / min for 15-20 min to obtain an emulsion for later use; (2) Add the emulsion to the prickly pear pomace fermentation material and stir evenly. Then add the bamboo leaf pretreatment material and continue to stir evenly. Adjust the moisture content to 35%-45% to obtain the fumigant.

7. A method of using the fumigant as described in any one of claims 1-6, characterized in that: The method of application involves applying the fumigant to the field where ginger is planted, then tilling the soil, covering it with film, and allowing it to stand for 3-5 days before removing the film and planting ginger.

8. The method of use according to claim 7, characterized in that: The fumigant is used at a rate of 100-200 kg per acre.

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