高效防治棚菜灰霉病三原则

• 作 者: 冯国明
• 出 处: 农药市场信息
• 发表日期: 2011年01期
• 关键词: 灰霉病 棚菜 高效防治 灰葡萄孢菌 果柄 青果 真菌病 叶脉 果皮 杀菌剂

一、棚菜灰霉病发生特点灰霉病由灰葡萄孢菌侵染所致,属真菌病害,花、果、叶、茎均可发病。果实染病,青果受害重,残留的柱头或花瓣多先被侵染,后向果实或果柄扩展,致使果皮呈灰白色,并生有厚厚的灰色霉层,呈水腐状,叶片发病从叶尖开始,沿叶脉间成“V”形向内扩展,黄褐色,边有深浅相间的纹状线,病健交界分明。

First, the characteristics of greenhouse cabbage gray mold Botrytis cinerea caused by infection, is a fungal disease, flowers, fruits, leaves, stems can be disease. Fruit infected, green fruit victims, residual stigma or petal first infested, after the fruit or stalk extension, resulting in peel was gray, and the birth of a thick gray mold layer, was water rot, the incidence of leaves from the leaves Sharp start, along the veins into a “V ” shape inward expansion, brown, side lines of shades and white lines, clear disease junction.