Bacterium wilt of Euonymus japonicus is a common disease of Euonymus japonicus in recent years. It is characterized by fierce onset, rapid infection, and great influence on afforestation effect. Although the disease is stubborn, if we can take corrective measures against pathogens, we can still achieve satisfactory results by adopting multi-pronged measures. Symptoms of the illness of the large yellow leaf field is initially only the individual branches of the upper leaves dry dehydration, and then the entire shoots and leaves of the whole plant branches were dry and dehydration. In the later stage of disease, the leaves are yellow-white, and the disease can cause death. The pathogenic pathogen is Fusarium present in soil. Most of the bacteria invade from the root wound, but also directly invade the plant. The disease usually begins in mid-May, with the peak of onset in July and August. Some plants do not exceed one week from onset to death. Control methods 1. Strengthen the epidemic inspection to prevent diseased plants from entering the non-epidemic area; 2. Strengthen the management of water and fertilizer to improve plant resistance to disease, the cultivation site should be kept moist, but can not accumulate water; 3. If it is found that the diseased plants should be promptly The diseased plant is removed and burned, and 75% of chlorothalonil wettable powder can be used per square meter to irrigate the planting area. The dosage is 5 to 6 kg/m2, and the water is continuously poured three times, each time at intervals of 5 days; sulphur powder may also be used. Mix 0.5 kg with the soil and disinfect it. 4. For non-diseased plants, use 50% carbendazim 500-fold or 65% Zedexite 1000-fold to control the spray alternately. Spray 2 to 3 times.
The edible part of cauliflower is the flower part of the dish. The raw materials are white, big, and free from diseases and insect pests. At the beginning of processing, the outer leaves and petioles are first cut off and cut into smaller pieces. Wash 2-3 times, blanch 1-2 minutes in 100 C hot water. Remove and quickly cool to below 10 C. Drain and freeze and pack.The whole process strictly controls the hygienic conditions and is committed to providing customers with safe, clean and healthy Frozen Broccoli.
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