Rapid propagation of bacterial wilt at high temperature and humidity how to control pepper bacterial wilt

Pepper bacterial wilt is a typical bacterial soil-borne disease caused by Pseudomonas solanacearum. The pathogen survived for a long time, mainly through the wound on the stem of pepper plant. In the operation of transplanting and loosening the soil, and the wound on the root of pepper caused by insects can cause the invasion of bacteria in the soil, high temperature, high humidity and rapid reproduction.

Pepper bacterial wilt

First, the symptoms of the disease: bacterial wilt mostly occurred during the flowering period of pepper. At the initial stage of the disease, several leaves at the top of pepper began to wilt, which was very obvious around noon; from dusk to dawn and cloudy and rainy days, the top leaves of pepper returned to normal. After repeated for many days, the number of diseased plants in the field increased, wilting gradually intensified, and the wilting of pepper leaves spread from top to bottom, resulting in wilting of the whole plant. Leaves turn yellow, from disease to death, generally 5-7 days, rainy days for a long time, extended to about 10 days.

Second, prevention and control measures:

(1) Agricultural prevention and control:

1. Select improved varieties of disease-resistant pepper according to local conditions.

2. Increase the application of phosphorus and potassium fertilizer and spray 100 mg / kg boric acid solution to promote the growth of vascular bundles and enhance disease resistance.

3. Crop rotation for more than three years. Bacterial wilt harms a variety of Solanaceae crops, where the previous crops are tomato, eggplant, pepper, it is not suitable to grow chili.

4. Pay attention to drainage. Water can spread Ralstonia solanacearum, pepper cultivation application of high ridges and narrow borders, timely drainage, the border can not accumulate water.

5. When diseased plants are found, they should be pulled out in time, and tree protection generals should be sprayed in the planting holes and adjacent soil to prevent spread.

(2) Chemical prevention and control:

At the initial stage of the disease, 100,200mg / kg streptomycin sulfate, or 500x solution of 30%BT wettable powder, or 77.7x solution of wettable particulate powder, or 300x liquid of 14% complex ammonia and copper water can be sprayed once every 7 to 10 days, and the effect is better.

It can also be drenched when the pepper is planted and drenched in root water, the amount of liquid in this period is less, each plant is drenched with 250ml every 5 days, for 3 times in a row, it can effectively protect the root, and at the initial stage of the disease, the bacterial wilt can be effectively controlled by strengthening 2 times at the early stage of flowering. At the same time, the diseased plant should be pulled out in time, and flooding irrigation should be prohibited during irrigation to avoid the spread of bacteria.