The main pests and diseases of persimmon trees include persimmon leaf spot disease, persimmon leaf spot disease, persimmon anthracnose disease, and persimmon worms, persimmon star locust, blood class lobular locust, and many kinds of scale insects. The severity varies from place to place.
(1) Persimmon leaf spot disease and round spot disease: The leaf spot disease damages the leaves and the fruit pedicles, the pathogenic bacteria overwinter over them, and in the second year, it spreads through rainwater, causing early defoliation and fruit drop. Persimmon leaf spot mainly damages the leaves, and the pathogenic bacteria overwinter on diseased leaves. During growth, it also causes early defoliation, and the onset period is later than that of kaki rot. Comprehensive prevention and control of these two diseases, first of all to completely remove the diseased leaves, disease pedicles to eliminate the source of overwintering; Second, about 2O days after flowering bacteria before spraying began to spray 1: (3 ~ 5): 400 to 600 times Bordeaux Liquid, a total of 2 or 3 times, each interval of 15 to 20 days. Persimmon leaves are more sensitive to copper ions and it is advisable to use a large amount of Bordeaux fluid in order to prevent phytotoxicity.
(2) Persimmon worm: It mainly damages the fruits and causes the fruits to become red, soft, and fall off. The masses call it persimmon baking. In the Yangtze River valley, this worm occurs for 2 generations a year, and the mature larvae live in winter through the thick trunk gap. Summer spawns between the pedicel and the fruit pedicle, from the base of the pedicle into the fruit. Larvae have the habit of turning fruit. Method of prevention and cure: scrape bark in winter and concentrate burning; timely remove and pick up pest fruit; spray 90% trichlorfon 1000 by liquid or 20% extinction kill diclofen (4000) 5000 cultures were sprayed twice in 10 days.
(3) Persimmon scale insects: There are many kinds of persimmon cotton (also known as velvet mealworm), turtle wax, grass hoe and red wax oyster. Suck juice at tips, leaves, fruits, etc., weaken the tree potential, induce coal pollution, or cause the fruit to fall early. Prevention methods: First, do a good job of overwintering prevention and control, including scraping the bark, cutting off the lime-sulfur mixture that intensively arbitrarily affects dysentery, or 5% to 10% diesel emulsion to kill the overwintering insects. Secondly, 40% omethoate, or 50% dichlorvos 1000 times, or 0.5% to 15% lime sulfur was sprayed before the nymph (commonly known as the "tree lice") cluster was damaged. In severe cases, spray twice in intervals of 10 days. Third, protect natural enemies and avoid predators. The collection period for picking, picking, and processing persimmons varies according to the requirements. Fresh persimmons are harvested when the pericarp is yellow to red; fresh persimmons are harvested earlier when the pericarp turns yellow; Harvesting, so that peeling is easy, the cake making rate is high, and the quality of dried persimmon cake is also good. The persimmon fruit for storage should be harvested before the fruit surface fades green and the meat is hard and brittle. When astringent persimmon was harvested, the fruit contained a large amount of soluble tannins, which was very astringent and inedible. Need to be dealt with after artificial astringent treatment. Crispy persimmons are more astringent than 40 degrees to 50 degrees warm water or lime water of 1 : 1 in the tank submerged persimmon fruit, and then seal the cylinder mouth, to keep warm. After 1 to 3 days, it can take off the astringent. There is astringent smoking, mixing of leaves or pear fruit, etc. The most convenient and effective way to remove astringent is to use ethephon. The entire basket of astringent persimmons soaked is soaked in 400 to 400 parts per million (400 to 500 ppm) ethephon solution for 0.5 to 1 minute, or the fruit surface is sprayed, and then placed indoors. After 3 to 5 days, persimmon fruit will turn color and become soft. This method can be processed in batches according to sales requirements. In addition, use 75% alcohol or liquor spray on the moisture-absorbing paper spread on the fruit surface, and then seal it in a plastic bag for 4 to 5 days to remove the astringent and delay softening. In the mature period of persimmon, the temperature in the Changjiang-Huaihe valley is still high and it is not suitable for long-term storage. If you choose to use a polyethylene bag with a silicon window for storage, add 0.6 ml of sec-butylamine for preservation at room temperature and maintain it at room temperature of 10 degrees to 12 degrees. You can store it for more than 50 days. The flavor of the persimmon is normal. In order to delay the softening of the persimmon fruit after deastringing, a gibberellin solution with a concentration of 200 parts per million (ppm) can be sprayed on the canopy 3 days before harvesting; Seal after drying. Ripe persimmon fruit is rich in sugar, generally up to 14% to 26%. For some defective fruit and crumbs, it is best to ferment wine and improve economic value. The method is to wash the persimmon with water and immerse in 40 degrees warm water for 24 hours to remove the astringent taste. Then remove the persimmon, persimmon fruit will be broken, smashed, pour into the fermentation tank, pay attention to leave 25% to 30% of the gap to prevent the expansion of the fermentation liquid spillover. Stir in 5% wine yeast and 0. l% pectinase, stir well, conduct main fermentation at 26 degrees to 28 degrees, and mix it up and down once a day, so that the temperature of the fermentation liquor is uniform and the fermentation is even. After 5 to 7 days, there is clear water in the upper part and when the taste of the wine is very strong, pressing and filtering are performed. Fermented wine is aged by half a year, post-fermentation is carried out, and impurities are precipitated, which can be bottled after being clarified and filtered.
(1) Persimmon leaf spot disease and round spot disease: The leaf spot disease damages the leaves and the fruit pedicles, the pathogenic bacteria overwinter over them, and in the second year, it spreads through rainwater, causing early defoliation and fruit drop. Persimmon leaf spot mainly damages the leaves, and the pathogenic bacteria overwinter on diseased leaves. During growth, it also causes early defoliation, and the onset period is later than that of kaki rot. Comprehensive prevention and control of these two diseases, first of all to completely remove the diseased leaves, disease pedicles to eliminate the source of overwintering; Second, about 2O days after flowering bacteria before spraying began to spray 1: (3 ~ 5): 400 to 600 times Bordeaux Liquid, a total of 2 or 3 times, each interval of 15 to 20 days. Persimmon leaves are more sensitive to copper ions and it is advisable to use a large amount of Bordeaux fluid in order to prevent phytotoxicity.
(2) Persimmon worm: It mainly damages the fruits and causes the fruits to become red, soft, and fall off. The masses call it persimmon baking. In the Yangtze River valley, this worm occurs for 2 generations a year, and the mature larvae live in winter through the thick trunk gap. Summer spawns between the pedicel and the fruit pedicle, from the base of the pedicle into the fruit. Larvae have the habit of turning fruit. Method of prevention and cure: scrape bark in winter and concentrate burning; timely remove and pick up pest fruit; spray 90% trichlorfon 1000 by liquid or 20% extinction kill diclofen (4000) 5000 cultures were sprayed twice in 10 days.
(3) Persimmon scale insects: There are many kinds of persimmon cotton (also known as velvet mealworm), turtle wax, grass hoe and red wax oyster. Suck juice at tips, leaves, fruits, etc., weaken the tree potential, induce coal pollution, or cause the fruit to fall early. Prevention methods: First, do a good job of overwintering prevention and control, including scraping the bark, cutting off the lime-sulfur mixture that intensively arbitrarily affects dysentery, or 5% to 10% diesel emulsion to kill the overwintering insects. Secondly, 40% omethoate, or 50% dichlorvos 1000 times, or 0.5% to 15% lime sulfur was sprayed before the nymph (commonly known as the "tree lice") cluster was damaged. In severe cases, spray twice in intervals of 10 days. Third, protect natural enemies and avoid predators. The collection period for picking, picking, and processing persimmons varies according to the requirements. Fresh persimmons are harvested when the pericarp is yellow to red; fresh persimmons are harvested earlier when the pericarp turns yellow; Harvesting, so that peeling is easy, the cake making rate is high, and the quality of dried persimmon cake is also good. The persimmon fruit for storage should be harvested before the fruit surface fades green and the meat is hard and brittle. When astringent persimmon was harvested, the fruit contained a large amount of soluble tannins, which was very astringent and inedible. Need to be dealt with after artificial astringent treatment. Crispy persimmons are more astringent than 40 degrees to 50 degrees warm water or lime water of 1 : 1 in the tank submerged persimmon fruit, and then seal the cylinder mouth, to keep warm. After 1 to 3 days, it can take off the astringent. There is astringent smoking, mixing of leaves or pear fruit, etc. The most convenient and effective way to remove astringent is to use ethephon. The entire basket of astringent persimmons soaked is soaked in 400 to 400 parts per million (400 to 500 ppm) ethephon solution for 0.5 to 1 minute, or the fruit surface is sprayed, and then placed indoors. After 3 to 5 days, persimmon fruit will turn color and become soft. This method can be processed in batches according to sales requirements. In addition, use 75% alcohol or liquor spray on the moisture-absorbing paper spread on the fruit surface, and then seal it in a plastic bag for 4 to 5 days to remove the astringent and delay softening. In the mature period of persimmon, the temperature in the Changjiang-Huaihe valley is still high and it is not suitable for long-term storage. If you choose to use a polyethylene bag with a silicon window for storage, add 0.6 ml of sec-butylamine for preservation at room temperature and maintain it at room temperature of 10 degrees to 12 degrees. You can store it for more than 50 days. The flavor of the persimmon is normal. In order to delay the softening of the persimmon fruit after deastringing, a gibberellin solution with a concentration of 200 parts per million (ppm) can be sprayed on the canopy 3 days before harvesting; Seal after drying. Ripe persimmon fruit is rich in sugar, generally up to 14% to 26%. For some defective fruit and crumbs, it is best to ferment wine and improve economic value. The method is to wash the persimmon with water and immerse in 40 degrees warm water for 24 hours to remove the astringent taste. Then remove the persimmon, persimmon fruit will be broken, smashed, pour into the fermentation tank, pay attention to leave 25% to 30% of the gap to prevent the expansion of the fermentation liquid spillover. Stir in 5% wine yeast and 0. l% pectinase, stir well, conduct main fermentation at 26 degrees to 28 degrees, and mix it up and down once a day, so that the temperature of the fermentation liquor is uniform and the fermentation is even. After 5 to 7 days, there is clear water in the upper part and when the taste of the wine is very strong, pressing and filtering are performed. Fermented wine is aged by half a year, post-fermentation is carried out, and impurities are precipitated, which can be bottled after being clarified and filtered.
Abamectin (Avermectins)INDICATIONS
For the treatment of livestock and poultry nematodes, acariasis and other parasitic insect disease.
DOSAGE AND ADMINISTRATION
Pouring or rubbing.
Cattle, pigs, dogs and rabbits: 0.1ml/kg body weight for a a single dose.
The formulation should be applied along the mid-line of the back in a narrow strip between the withers and tailhead for cattle and pigs. Rubbed the back of the inside of the ear for dogs and rabbits.
ADVERSE REACTION
In horses, adverse reactions may include itching and edema. In poultry, may include death, lethargy or loss of appetite.
PRECAUTIONS
Use cautiously in animals sensitive to Avermectin. Strictly follow the storage condition. Toxic to aquatic life.
Avermectin
Avermectin Injection,Avermectin Insecticide,Avermectin Ant Bait,Avermectin Pesticide
Hebei Kexing Pharmaceutical Co., Ltd. , http://www.kexingpharma.com