When will Guangdong bananas ripen? How to prevent and control diseases after harvest?

Guangdong is one of the main producing areas of bananas in China. When will the bananas ripen? In addition, many bananas will have some diseases after harvest, which affect the growth of banana trees. So, how to control the disease after banana harvest?

When will Guangdong bananas ripen?

Bananas are tropical plants, which can mature all the year round in the subtropics and tropics. Bananas will ripen any day of the year, which can be "harvested all the year round." the ripening time of bananas varies in different regions. Bananas in Guangdong generally mature in autumn, while Hainan ripens from February to June every year.

However, special circumstances can not be ruled out, which can lead to multi-season and anti-season mature harvest due to varieties and modern cultivation techniques.

Second, how to control diseases after banana harvest?

1. Banana anthracnose

The disease is seriously harmful in the yellow ripening stage of banana and rarely occurs in the green fruit stage. When the infected fruit is just yellow ripe, the pericarp appears light brown, mung bean large disease spot, commonly known as "plum blossom spot". After 2 days, it expands into dark brown fusiform or irregular-shaped patches, and there are many sticky scarlet spots on the disease spot when it is wet. Then the whole fruit turns dark brown and rotten. Fruit stalk disease, causing fruit drop, commonly known as "burning firecrackers". The disease occurred seriously on yellow ripe fruit when the temperature was 25 ℃ ~ 35 ℃ in summer and autumn, and it was mild in winter and spring. The disease should not occur in the case of high humidity (more than 95%), low O2 and high CO2.

Prevention and control methods: after budding, the mixture of carbendazim and 1/1000 times diluent high fat membrane water emulsion was sprayed once every 10 days for 4 times in a row.

2. Banana crown rot

After 25 ℃ ~ 33 ℃ sealed storage for 7 days and 10 days after harvest, white cotton-like matter was produced in the incision of banana comb, resulting in axial rot, and in severe cases, the fruit stalk was also infected, the diseased part was dark brown, the banana fingers were scattered, and after 20 days, the fruit was diseased, the pericarp burst, covered with white mycelium and Fusarium conidia, banana flesh was ossified, it was not easy to ripen and turned yellow, the central placenta of soft banana was hard, and the food had a starchy taste. The disease often occurs in bananas transported to the north, with a serious axle rot rate of 70% to 100% and a fruit rot rate of 18.3%. The infection pathway is immersed from the incisions of fruit, mechanical wound, fruit axis and comb. During the transportation, the carriage had high temperature and high humidity, and the disease occurred very quickly.

The preventive method is to soak the fruit with 5/10000 carbendazim plus 200x high ester film water emulsion after comb washing, and the preventive effect is more than 90%.

3. Banana scab

Banana scab is known as banana spot in foreign countries. at the initial stage of the infected pericarp, there are many protruding black spots. In severe cases, the fruit axis and fruit fingers are covered with stains and spots, and the disease occurs in places where the pathogen flows along the river. When it is wet, conidia appear on the small black spot, which is gray outside. After the banana is ripe, the small black spot turns dark brown, which affects the appearance and decreases the commodity value.

4. Banana black rot

The disease has occurred in the field, mostly from the stalk or top of the fruit, the initial part of the disease is black, the whole fruit turns black in the later stage, the disease has gray-green mycelium when it is wet, the pericarp is leathery, and the flesh decays and exudes fragrance. The disease often occurs during the low temperature period in winter and spring.

5. Banana acid rot

Occasional diseases, often accompanied by frost injury or CO2 poisoning during storage and transportation. The diseased banana is sour and rotten, and there is a layer of white coarse powder in the pericarp. The juice of the diseased fruit will contaminate the good fruit and spread the disease. The disease is transmitted by insects before harvest.