How to prevent banana crown rot effectively

(1) Disease The disease is the major disease after harvest. First of all, the fruit axis was damaged, and after the comb was combed off, a white cotton floe appeared in the cut of the banana comb, causing shaft rot. The disease department then developed to the pedicel, dark brown, water-stained leading edge, dark green, banana finger scattered, the final fruit body is also diseased, the peel burst, long white cotton flocculent mycelium, fruit stiffness, difficult to ripen turn Yellow, low food value.
(2) Pathogens and pathogenic conditions The fungi responsible for crown rot involve nearly 10 genera. In Guangdong Province, the disease is mainly caused by Fusarium, and the pathogens are mainly F. glauca and F. moniliforme, of which the first is the most pathogenic. All four kinds of bacteria were infested by mechanical wounds. Polyethylene was used to ensure the storage, transportation, or transportation of high-temperature and high-humidity cabins.
(3) Prevention and control methods Reduce mechanical damage during recovery, combing, packaging, and transportation. Before harvest, use 50% carbendazim 600 to 1000 times before packing. Add 200-fold high fat film and prevent anthrax. ) Dip fruit for 1 minute.

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