First, the disease
In the ripening stage of pear fruit, it is mainly to prevent all kinds of pathogenic bacteria from infecting the fruit, especially paying special attention to pear black spot disease, ringworm disease, rot disease, brown rot and other pathogens invading the fruit. At the same time, it is necessary to correctly grasp the techniques of harvesting, transportation, and storage.
1. Pear scab. A drug must be sprayed 15 days before harvesting. In case of rainy weather before harvest, it should be sprayed again 5-7 days before harvesting. The agent used is best selected for efficient systemic fungicide, such as 12.5% ​​special azole WP 2000 times. The diseased or non-pathogenic orchard can also be sprayed with a protective agent to prevent it. Commonly used protective agents include: 70% dexamethasone WP 1000-1200 times, sterilized copper water 500-600 times, etc. When dispensing Adding 1,000 times liquid to help kill or harm, can improve the control effect.
2. Ring disease. After infecting the fruits, Physalospora pneumophila latent in the lenticels of the fruit, and the disease occurred in the storage period after harvest. This period of spraying can kill some of the latent bacteria in the skin pores, can reduce the storage period of rotten fruit. Spraying is usually done 10-15 days before pear harvest. Commonly used agents are: 50% carbendazim WP 800-1000 times liquid + 90% EVID wettable powder 600-800 times, or 40% bacteriocin net wettable powder 1000-1200 times.
3. Phytophthora rot. During the collection period, the bacterium causing anaphylaxis can continue to infect the fruit and cause rot. For this reason, it is necessary to prevent and treat schistosomiasis before it is harvested. For example, 90% of schizophrenia is added when spraying. Wettable powder 700 times, can also prevent plague.
4. Brown rot. An orchard with brown rot should be promptly inspected and removed from the tree to pick up fruit and picking fruits from the ground in order to reduce the amount of bacteria in the field. If there is ice damage before harvesting, it is necessary to spray a systemic drug. The commonly used agents are: 50% carbendazim WP 800-1000 times or 70% thiophanate-methyl WP 1000-1200 times.
5. Black spot. The snow orchard planted orchard should also pay attention to the control of black spot while controlling scab, 80% of WPWP 800-1000 times and 50% of carbendazim WP 800-1000 can be added. Helps kill or harm 1000 times the liquid level, can effectively prevent melasma and scab.
6. Harvest and storage of disease prevention and control. Pear fruit harvest packaging should be as gently as possible to reduce the pressure injury, bruises, so as to avoid pathogen infection caused by rotten fruit. Pear fruit must be carefully selected prior to storage. Selecting good fruits and treating them with pesticides can reduce the incidence of fruit during storage. Can be used 90% schisomide WP wettable powder 600-700 times + 50% carbendazim WP 800 times liquid soaking fruit for 10 minutes, or sec-butylamine (preservation agent) 200 times fruit soaked for 1 minute, dipping fruit After drying, wrapping paper, packing. Low-temperature storage after harvest can basically control the disease. The temperature is generally controlled at 0°C-2°C, and the lowest temperature is not lower than 0°C. Pear fruit storage temperature is generally about 16 °C, requires two days into the library, slowly cool down after storage. The specific approach is: drop 1°C per day after entering the library, drop to 12°C, drop 1°C every 5 days, drop to 8°C, drop 1°C every 4 days, drop to 4°C, decrease every 2 days 1 °C, has been reduced to 1 °C, and maintained at 1 °C 0.5 °C. In short, the early cooling rate should be slow, moderately accelerated in the middle and late. The storage temperature can not be lower than 0°C. Under the condition that the storage temperature is below 0°C for a long time, the fruits are vulnerable to freezing injury. If the temperature is too high after storage, the fruit is vulnerable to cold damage and black heart disease occurs.
Second, pests
Under normal circumstances, no longer use chemical pesticides to control pests during pear ripening, and must be used in accordance with the deadline for the safe use of various pesticides on fruit trees to avoid pesticide poisoning. Therefore, when pests are controlled during fruit harvesting, artificial control should be used.
1. Picking and falling fruit. The pest-infested fruit is easy to fall off in advance, and the fruit is close to the ripening stage. The fruit should be picked up and dealt with in time to eliminate some of the fruitless pear borer and peach borer.
2. Manually kill adult worms. After the fruit is harvested or harvested, most of the tea-winged pheasant adults fly over to the orchard's house to prepare for winter, and this habit can be used to capture artificially, in order to reduce the leap year source. A pseudo-dead tree seizure using a white-tailed adult beetle.
3. Control the spawning hazards of Daqingye. In the sapling orchards, the adults and adults can lay eggs on the trunks and branches before they lay their eggs. Black light can also be used to trap adult insects. Saplings are prohibited from intercropping cabbage, radish, carrots and other late autumn crops. In addition, when the number of adults is large, 50% phoxim EC can be sprayed on the tree at the oviposition stage of the adult.
4. Prevention of pear hibiscus. A severe orchard occurs in the pear hibiscus. After the fruit is harvested, it should be sprayed 1-2 times to kill the remaining pear hibiscus and minimize the number of adults that pass through the winter.
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