MySheen

Storage disease of Hami melon: black spot

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Black spot is one of the main diseases of Hami melon during storage, which mainly occurs in the later stage of storage. The melon surface forms a brown, slightly sunken spot, which gradually expands and blackens, and even becomes irregular. The necrotic flesh under the disease spot is black and spongy, which is easy to separate from healthy meat. The disease matured and aged in cantaloupe, and the disease resistance gradually.

Black spot is one of the main diseases of Hami melon during storage. It mainly occurs in late storage. The melon surface forms brown, slightly concave spots, gradually expanding and turning black, and even becoming irregular. The flesh under the diseased spot is necrotic, black, spongy and easily separated from healthy flesh. Cold injury and mechanical injury were the important inducement of the disease. Control methods: ① harvest should not be too late. Try to prevent bruising, bruising and crushing of fruits. Maintain the temperature of 3~9℃, relative humidity below 85%, and pay attention to ventilation, regular melon inspection. 2. For sterilization, use 2000mg/L calcium hypochlorite, 1000mg/L terbutaline, benlaite, carbendazim and thiophane, or 500mg/L imazol to soak the fruit for 0.5~ 1 min. Some drugs can also be used in combination. With shellac coating No. 1 water 4 times; daub melon surface, or shellac coated fruit top and fruit stalk, can achieve very good results.

 
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