Control of Common Diseases of Fructus Schisandrae Chinensis
Fruit rot of Schisandra chinensis and its control
The fruit has brown or black dots on the surface and becomes black later. The method of prevention and control is to spray 500-600 times of 50% Dysenamine every 10 days, 3-4 times continuously.
Root rot of Schisandra chinensis and its control
Most of them occurred from early May to early August. After the disease, the root rotted and the root bark fell off, and the plant died a few days later. Prevention and treatment: root irrigation can be done with Bordeaux solution of 1-100 Bordeaux.
Leaf blight of Schisandra chinensis and its control
Most of them occurred from late May to mid-July, and the disease spot was withered yellow. In the early stage, it began to occur from the tip of the leaf, gradually expanded and spread, and when it was serious, the whole leaf withered and died. The disease is serious when there is high temperature and humidity and poor ventilation. Prevention and treatment methods: 400,500 times of Dysen zinc and 1500 times of topazine spray can be used, preferably in late April before the disease, once a week, even 2-3 times can also be sprayed with Bordeaux solution once a day.
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Causes of herbicide damage of Schisandra chinensis
Chemical herbicides are widely used because of their advantages of low investment, quick effect and labor saving. The types of herbicides are increasing year by year, and the amount of herbicides used is increasing continuously. Although the agricultural department has done a lot of publicity and training on the use of herbicides for farmers, according to the recent investigation of the Beijing Drug Office and Yichun Plant Protection Station, due to the influence of the drift of herbicide droplets, the problem of drug damage to Schisandra chinensis planted nearby is particularly prominent. According to the North Pharmaceutical Office and Taoshan Forestry Bureau of Tieli City, Heilongjiang Province
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Harvesting and seed treatment techniques of Schisandra chinensis
The seeds of Schisandra chinensis have the characteristics of dormancy, the seed coat is hard and smooth, and the oil layer under the skin is not permeable and breathable; the naturally mature seeds have fine embryos and post-ripening characteristics. The longevity of the seeds without pulp is shorter, generally stored dry at room temperature for 2 months, the seed vigor decreases, and the shrunken rate of wild seeds is usually very high. there are two common colors of mature seeds, one is dark red, one is dark red, and the other is orange-red, which is easy to germinate. Schisandra chinensis generally enters the coloring period in late July, and the sugar pigment in the fruit increases with the fruit ripening.
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