Bacterial soft rot of Chinese cabbage is a worldwide disease that not only seriously harms the field, but also causes huge losses during storage, leading to serious rot and loss of cabbage in the cellar.
Chinese cabbage, which has been infected with soft rot during storage, begins to develop from the wound site and expands inwards from the outer leaves or the base of the leaves. In the early stage, the diseased part was infiltrated translucently, and the diseased part of the later stage was enlarged. It developed into a clear water-stained shape with the epidermis subsiding, and there was stained white pus. In addition to the vascular bundle, the diseased department has all soft rot, and it has a bad smell. The bacterial source is a soft rot pathogen that is lurking in the Chinese cabbage body. During storage and transportation, it contacts with the diseased plant and the wound invades. Cold frostbite during storage is also an important portal for the invasion of germs. Hypoxia during storage is more severe.
To prevent the occurrence of bacterial soft rot during the storage of Chinese cabbage, field control work should be done first. In the early stage of disease, it should be controlled by spraying roots or spraying with drugs such as ene sulfide and agricultural streptomycin. Before entering the pit, remove the diseased leaves and expose them for 1 day to make the outer leaves wilt and reduce the possibility of bacterial invasion. Avoid mechanical damage during harvesting, storage and transportation. Storage pits should be first disinfected with formalin and other agents. If possible, the temperature in the pit should be adjusted to 2~5°C. It is advisable to have ventilation windows in the cellar in order to adjust the temperature in the cellar and turn it over every 10 to 15 days within 1 to 2 months after entering the cellar to keep the surface of the dish dry and remove the diseased vegetables.
Chinese cabbage, which has been infected with soft rot during storage, begins to develop from the wound site and expands inwards from the outer leaves or the base of the leaves. In the early stage, the diseased part was infiltrated translucently, and the diseased part of the later stage was enlarged. It developed into a clear water-stained shape with the epidermis subsiding, and there was stained white pus. In addition to the vascular bundle, the diseased department has all soft rot, and it has a bad smell. The bacterial source is a soft rot pathogen that is lurking in the Chinese cabbage body. During storage and transportation, it contacts with the diseased plant and the wound invades. Cold frostbite during storage is also an important portal for the invasion of germs. Hypoxia during storage is more severe.
To prevent the occurrence of bacterial soft rot during the storage of Chinese cabbage, field control work should be done first. In the early stage of disease, it should be controlled by spraying roots or spraying with drugs such as ene sulfide and agricultural streptomycin. Before entering the pit, remove the diseased leaves and expose them for 1 day to make the outer leaves wilt and reduce the possibility of bacterial invasion. Avoid mechanical damage during harvesting, storage and transportation. Storage pits should be first disinfected with formalin and other agents. If possible, the temperature in the pit should be adjusted to 2~5°C. It is advisable to have ventilation windows in the cellar in order to adjust the temperature in the cellar and turn it over every 10 to 15 days within 1 to 2 months after entering the cellar to keep the surface of the dish dry and remove the diseased vegetables.
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