Occurrence and Control of Yellow Peach Diseases

1. Peach leaf shrinking disease: the occurrence of the disease is closely related to the climate in early spring, such as low temperature (10 ~ 16 °C), long duration, high humidity and serious disease. When the temperature is above 21 °C, the disease basically stops developing.

2. Peach bacterial perforation: the pathogen of the disease overwinters in the diseased tissues of branches. After the beginning of spring, with the increase of temperature, the bacteria in the diseased tissue began to move. After the peach tree blossomed, the diseased spot epidermis ruptured, the diseased spot overflowed from the diseased tissue, and the bacteria spread through wind, rain and insects.

3. Peach brown rot: the disease is the main disease of peach fruit. If the spring (flowering) is low temperature, more rainfall and high humidity, the flower is easy to be killed. Secondly, the fruit can be damaged from infancy to maturity, but the closer the fruit is to the ripening stage, the more serious the damage is.

4. Peach anthracnose: this disease is also one of the main diseases on peach fruit. Under the condition of high humidity, the disease occurs seriously. If peach trees encounter low temperature and heavy rain during flowering and young fruit stage, the disease will be serious in warm, rainy and high humid environment during fruit ripening. In view of the occurrence of the appeal disease, the prevention and control strategy should be adopted in the prevention and control. Once the symptoms are shown, the quality and yield will be reduced. For this reason, we must strive for the initiative, while grasping the appropriate time for pesticide control, timely prevention and control, control and reduce the occurrence of diseases.