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白粉病是冬春季节设施草莓、辣椒、瓜类等作物生产中常见的一种病害。常规防治是药剂喷雾法,但喷雾增加了棚室内湿度,在一定程度上反而有利于病害发生。另外,多数病害是从叶片背面侵染,喷雾法难以保证药剂在叶片背面沉积分布,因此防治效果不理想。硫磺熏蒸作为一项绿色防控技术用于设施蔬菜白粉病的防治,其优点是操作简便,省工省时,升华的气态硫磺粒子能均匀分布在靶标正反面,提高防治效果,同时能够减少化学农药用量和施药用水量。生产中一般使用电热硫磺熏蒸器将固态硫磺升华为硫磺粒子,分散沉积到一定范围空间内,起到杀菌作用。硫磺对人畜低毒,对蜜蜂几乎无
Powdery mildew is a common disease in crop production of winter and spring facilities such as strawberries, peppers and melons. Conventional control is the pharmaceutical spray method, but the spray chamber humidity increased, to a certain extent, but conducive to disease. In addition, most diseases are infected from the back of the leaves, spray method is difficult to ensure the deposition of agents in the back of the leaves distribution, so the control effect is not satisfactory. Sulfur fumigation as a green control technology for the prevention and control of vegetable powdery mildew has the advantages of simple operation, saving labor and time, sublimation of gaseous sulfur particles evenly distributed on the front and back of the target to improve the prevention and treatment effect, The amount of pesticides and application of water. The general use of electric heating sulfur fumigation in the production of solid sulfur sublimation of sulfur particles, dispersed deposition to a certain range of space, play a bactericidal effect. Sulfur is low toxicity to humans and animals, almost no to bees