1. Etiology and Symptoms Bacteria grow and reproduce after invading the surface of wounds, rips, and leaf margins of vegetable plants. Vegetable plants that are affected by the disease will show signs of rot, spots, withering, ulcers, and malformations. Bacterial diseases of vegetables have the characteristics of great harm, rapid spread, and heavy losses. Farmers' friends must take timely and effective preventive and control measures. 2. Chemical control When vegetables produce bacterial diseases, 200ppm of agricultural streptomycin, 50% of dexsenimum 50g-75g, or Jinggangmycin 60g-70g, or chlorothalonil 50g-60 can be used per mu. Grams, or Ruixin Mn-Zn 50g - 70g, or "Nongke 120" 100g - 125g (the above-mentioned agent can be any) can add 50kg - 75kg of water, evenly spray once every 7 days, even Spray 2 - 3 times, you can receive good control effect. The farmers should be reminded that the difference between the bacterial diseases of vegetables and other diseases is that there are no obvious appendages (such as mycelia, mildew, hair, and powder) in the lesions of vegetable plants; secondly, there are bacteria in the lesions at the late stage of the disease. The presence of pus should be carefully and clearly diagnosed and diagnosed; most chemical synthesis agents cannot prevent bacterial diseases in vegetables, and care should be taken in the selection of pharmaceutical agents.
Anesthesia Medical Co., Ltd. , https://www.sinoanesthesia.com