Tomato Botrytis cinerea is a common fungal disease that can spread with air, water, and management operations. Its prevention and control methods are as follows: Strengthen the ventilation and temperature control and reduce the humidity in the greenhouse. Low temperature and high humidity are important causes of tomato gray mold. The temperature above 31°C can slow down the germination rate and quantity of pathogenic spores, so it was chosen to release the air later in the sunny morning, so that the temperature in the greenhouse rose rapidly to 33°C and then released, so that the temperature in the greenhouse was maintained at 25-30°C. For high ridge cultivation, it is recommended to use drip irrigation water supply, watering on sunny days in the morning to avoid flooding irrigation, which can effectively reduce indoor humidity. Keep the greenhouse clean and reduce the initial infestation source. Deep plowing and turning the ground, a reasonable rotation, and minimizing the number of years of continuous cropping. The selection of disease-resistant varieties, reasonable dense planting, and appropriate application of phosphorus and potassium fertilizers to enhance plant disease resistance. The selection of disease-resistant seed varieties can improve tomato's ability to resist gray mold, and should be densely planted so as not to affect ventilation and light transmission. Remove residual petals and stigma. Tomato gray mold was initially invaded by residual petal and stigma. Therefore, the remaining petals and stigmas of tomato fruit should be removed 7~15 days after tomato flowering. When removing diseased leaves, use plastic bags and remove them to prevent sporadic bacteria. Chemical control: Before planting, spray the seedlings with 50% fasting WP 1500 times or 50% carbendazim WP 500 times to prevent bacteria from entering the shed. When sprayed, add anti-growth agent to the liquid to prevent it. In the early stage of disease, 50% fasting WP 2000 to 3000 times, 50% acetaminophen wettable powder 1500 times, spray once every 7 to 10 days, spray 3 to 4 times.
Dried fruit products as the name suggests dried fruit products are fruits after selection, washing and other pretreatment, dehydration to the water content of 15 ~ 25% of the products. The volume and weight of dry fruit are about 11-31% and 10-25% of that of fresh fruit, so the cost of packing, storage and transportation can be saved significantly, and it is convenient to eat and carry. Dried fruit products take fruit as raw material, take natural drying or artificial drying (hot air drying, vacuum freeze drying, vacuum frying, etc.) methods to remove most of the water in the fruit group processing (pieces, pieces, grains, powder, etc.). Dried fruit products mainly include all kinds of dried fruit, crisp fruit chips, fruit powder, etc. Such as raisins, fruit chips, aromatic powder. Among them, dried fruit has raisins, dried apricot, edible coconut, dried apple, dried plum, dried pear, dried lychee, etc.
Dried fruit: this kind of products are dried fruit, dried products, such as raisins, dried apple, dried peach, dried apricot, red date, persimmon, persimmon pendant, etc. Dried Fruit Products,Freeze Dried Fruit,Best Dry Fruits,Mixed Dry Fruits XuChang Youjia Food Product Development Co., LTD , https://www.yjgrain.com