Capsicum anthracnose is also a relatively high-risk disease. Capsicum anthracnose mainly harms the mature pepper fruit. Especially in the hot season, the fruit is burnt, and it is easy to cause anthrax to completely lose the commercial value of the fruit.
1. The pathogen and spread of pepper anthracnose
Capsicum anthracnose is caused by the infection of capsicum plants and fruits by P. sinensis and P. sinensis. It is a fungal disease. The pathogen often attaches to the surface of the seed, lurks inside the seed or overwinters on the diseased body in the soil. Once the diseased seeds are spread, or the bacteria present in the soil encounter appropriate temperature and humidity, they will germinate and infect the plants or fruits of the peppers, causing anthrax disease.
2. The incidence of pepper anthracnose
The occurrence of capsicum anthracnose is closely related to temperature. The development temperature of anthracnose pathogen is 12 to 32 degrees Celsius, and the optimum temperature is 27 degrees Celsius. In addition, the rainy season comes early, and the humidity is suitable. It is also an important cause of disease occurrence and epidemic. Therefore, the disease is more serious when the terrain is low, the drainage is poor, the plants are too dense and the pests are serious. The main causes of anthrax are heavy cropping and years of planting, but sometimes in the case of new alfalfa, anthrax remains and pops. This is mainly due to the incomplete removal of diseased leaves and diseased fruit during the planting process. In addition, since sunburn can also induce the occurrence of capsicum anthracnose, it may also cause the epidemic of capsicum anthracnose in the case of summer drought, persistent high temperature, and severe sunburn.
3. Symptoms of capsicum anthracnose
Capsicum anthracnose mainly harms the leaves and fruits of pepper, and it is more harmful to aging leaves and mature fruits. Infected with leaves, the leaves appear chlorotic water-stained spots at the beginning of the disease, gradually turning brown, and the edges are dark brown, with a light brown or grayish white near-circular or irregular-shaped spots in the middle, and black dots on the top. The leaves of black anthracnose are easy to fall off. In severe cases, only the top leaflets are left; the fruit of black spot anthracnose occurs, and the lesions are round or irregular, and the water is stained at the beginning of the disease, and then gradually becomes brown and concave. There is a slightly raised concentric pattern, and the edge of the lesion has a moist color circle. When dry, the lesions shrink and shrink, like parchment, and easily broken.
4. Control measures for pepper anthracnose
1 Selection of resistant varieties: The varieties resistant to (resistant) diseases such as Hangzhou Chicken Claw, Xiangyan No. 10 and Xiangyan No. 11 are selected according to local conditions.
2 Seed treatment: pre-soaked with cold water for 1 to 2 hours, then immersed in warm water at 55 ° C for 10 minutes, then placed in cold water to cool and then germinated. Alternatively, the seeds may be immersed in cold water for 10 to 12 hours, then immersed in 1% copper sulfate for 5 minutes, or immersed in 50% carbendazim WP 500 times for 1 hour, and then removed with grass ash or a small amount of lime. And acid, and then planted.
3 Strengthen field management: rational close planting, formula fertilization, timely ventilation of the shed, avoid high temperature and high humidity, pay attention to drainage, timely remove diseased leaves, diseased fruits and residues, and practice rotation with non-solanthous vegetables for 2 to 3 years.
4 chemical control: spray protection in the early stage of the disease, spray once every 7 to 10 days, once every 2 to 3 times, depending on the development of the disease. The agent can be selected from 70% Verda Keto wettable powder 600 times, or 80% spray wettable powder 600 times, or 78% Cobo wettable powder 600 times, or 80% Dasheng M-45 wettable powder 500 times. , or 75% chlorothalonil WP 600 times, or 50% Tsuibei dry suspension 3000 ~ 4000 times liquid, or 50% anthrax Fumi WP 3-4 times, or 25% make 100 grams of emulsifiable milk 1000 ~ 1500 Times, spray control.
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