Identification and Prevention of Soft Rot Disease in Chinese Cabbage

Chinese cabbage soft rot is one of the three major diseases of Chinese cabbage. In addition to harming cruciferous vegetables, the disease often causes soft rot in vegetables such as potatoes, tomatoes, peppers, onions, cucumbers, lettuce, and celery. In the onset of the field, water-stained, yellowish lesions develop at the base of the outer leaves, and are then expanded to yellow-brown rotting with foul odor. Occurrence characteristics: The pathogen is Euclidean bacteria. There is more rain and more wounds are more severe. Control methods: 1 selected plant resistant varieties. 2 to strengthen the cultivation and management: the implementation of rotation and reasonable arrangements for gargle; the use of ridge cultivation or sorghum cultivation; field found serious disease when the plant should be immediately removed, in its hole in the application of lime powder disinfection; increased calcium application. 3 timely control of pests. 4 Spraying is generally started during the rosette period, and then sprayed once every 6 to 7 days, and sprayed 3 to 4 times continuously. The commonly used agents include: 500 to 1000 times the enemy powder sodium sulphate irrigation water and diseased plants around the rhizosphere soil; with 200 to 300 mg / liter of agricultural streptomycin solution, 50% Daisin ammonium water agent 600- 800 times liquid, chloramphenicol 200-400 mg / liter spray. China Agricultural Network Editor

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