Grape brown spot control method

Brown spot disease, also known as leaf spot, is caused by the fungal infection of Pseudocervella spp., and primarily affects grape leaves. Early symptoms appear as small, light brown, irregularly shaped spots on the upper surface of the leaves. As the disease progresses, these lesions expand and can grow up to 1 cm in diameter. The color of the spots gradually changes from light brown to a darker reddish-brown, with a yellowish-green halo around the edges. In severe cases, the spots merge into larger, clearly defined patches. On the underside of the leaves, the affected areas become necrotic and may eventually die off. During periods of heavy rain or high humidity, a brownish moldy substance may appear on the infected areas, further indicating the progression of the disease.

Control measures are essential to manage this disease effectively. First, it is important to remove all plant debris and fallen leaves to reduce the source of infection. Before bud break, applying a 3–5 degree lime sulfur solution can help prevent the disease. For ongoing prevention and treatment, in areas where the disease is severe, a 1:1 ratio of 200-fold Bordeaux mixture can be applied in June. From July to September, alternating sprays of 500-fold 50% carbendazim, 600–800-fold chlorothalonil, or 800–1000-fold 70% thiophanate can be used every 10–15 days. It's worth noting that 65% mancozeb has some phytotoxicity on certain grape varieties, especially in northern regions, so its concentration should be diluted to 1000–1200 times to avoid damage. Additionally, proper fertilization and pruning practices play a key role in disease management. Using multi-element compound fertilizers can improve plant health and resistance. Pruning should be done regularly to ensure good air circulation and sunlight penetration, which helps reduce humidity and minimize the risk of disease spread.

Space Exploration Robots Molding

Space Exploration Robots Molding

Rolence Enterprise Inc. , https://www.rolencedent.com