What is garlic soft rot? How to prevent and cure garlic soft rot? I believe that most garlic growers have been plagued by such problems. The following is a brief introduction of garlic soft rot and its prevention principles and methods .
First, what is garlic soft rot?
Garlic soft rot is one of the main diseases that endanger garlic. Garlic soft rot is a bacterial disease that has a great impact on the yield and quality of garlic.
Garlic soft rot is prone to occur under low temperature and high humidity conditions, especially in plots with low terrain, poor drainage and high groundwater levels. Strengthen field moisture management and keep the soil dry, which can alleviate the disease. In less rainy years and arid areas, the incidence is generally milder.
The disease began to occur in November, occurring at the leaf margin or the midrib of the leaf, forming yellow-white streaks along the midrib. When the humidity is high, the diseased part is yellow-brown soft rot and yellow liquid overflows. The plant develops from the lower leaves and gradually expands to the upper part. In the later stage, only 2~3 leaves are slightly green, and the whole part is dead with yellow.
Second, how to prevent garlic soft rot?
What if garlic has soft rot? The principle of comprehensive prevention and control should be adhered to to garlic soft rot.
Agricultural control: It is advisable to choose flat terrain, convenient drainage and irrigation, rich soil organic matter and strong ability to maintain fertilizer and water, and the former hoe is planted with non-onion garlic soil. Apply high-quality organic fertilizer and cake fertilizer based on phosphorus and potassium fertilizer to promote the robust growth of seedlings and improve the disease resistance of plants to reduce the occurrence of physiological diseases.
Soil treatment: For the plots where soft rot has occurred, spray the seeding ditch with 77% of the DN WP 600 times, spray 100 kg per acre, sow after spraying, or use copper sulfate, quicklime, and ash to 1 Mix: 1:100 ratio, spread in the seeding ditch.
Chemical control: Before the onset or early onset, use 72% agricultural streptomycin 3000~4000 times liquid per acre, or 47% ruinong 750 times liquid, or 50% dexamethasone 1000 times liquid, etc. Spray once every 5 to 7 days, depending on the condition, continue to prevent 2 to 3 times. Focus on the lightly infected disease plants and the surrounding plants, pay attention to the base of the stem of the plant; remove the serious strains and destroy them.
If the diseased plant still appears after adopting the above measures, it can be used in time with 72% agricultural streptomycin WP 400 times, or 77% can kill WP WP 500~800 times, 50 kg per mu, every 7 Spray once every 10 days, even spray 2~3 times. It can also be used with 3000~4000 times of new phytomycin, 50% carbendazim, 75% chlorothalonil WP 500-800 times, or 50% thiophanate-methyl WP 600~1000 times. rhizome.
Sweet corn. The light green outer leaves of sweet corn are yellow grains, but also purple and yellow. The grains are small and round, the skin is thin and soft, tender, sweet and delicious.Contains carotene, zeaxanthin, with the effect of eye protection.
Sweet corn is most often boiled into soups. It is a favorite soup for children and adults, whether it is made into a clear corn soup with ribs or pureed with cream.
Corn is also a good choice for consumption during weight loss because of its high available energy. The metabolic energy of corn is 14.06 MJ/kg, with the highest being 15.06 MJ/kg, the highest of the cereal feeds. This is mainly due to the fact that there is very little crude fibre in corn, only 2%, while the nitrogen-free leachate is up to 72% and the digestibility is up to 90%; on the one hand, corn has a high crude fat content, between 3.5% and 4.5%.
So how do you cook a sweet corn?
1. Leave the leaves
If you strip the leaves off, the corn will lose nutrients and flavor when it cooks, so it's best to leave two thin leaves to make it easier to cook and have a nice aroma.
2. Soak
Soak the corn in cold water for 20 to 30 minutes before boiling, then boil it on high heat to give it a bit more chew.
3. Add salt
When the water is boiling, add a little salt to amplify the sweetness of the corn.
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