The onset cycle of rot disease:
It starts every summer. On the bark, a scaly natural fall was formed from the beginning of June; in the middle and early July, the tissue of the skin gradually discolored and died. Summer is the active growth period of apple trees. It is not an opportunity to expand pathogenic bacteria. However, this condition provides favorable conditions for rot germs. The pathogens that invade the bark provide good conditions, and the bacteria that invaded the bark expand first. There are some superficial ulcers on the skin. From late October to November, apple trees gradually fell into the eye-off period, weakened their viability, increased bacterial activity, and some surface ulcers. The pathogens penetrated the lower part of the skin and invaded healthy tissues, forming several necrotic spots. Necrotic spots and dry spots that may have survived in the spring will be harmed by depth expansion. From November to January of the following year, the number of internal morbidity surged. During the winter season (dwelling period), the bacteria spread slowly and the symptoms are not obvious.
Symptoms are one of the characteristics of apple tree rot. The appearance of the appearance of the peak period of symptoms is in the early spring (February-March), when the lesions spread quickly, the most intense damage. In May, the onset of the epidemic ended. During the growing period, the remaining lesions are no longer active, and only the lesions on the old and weak branches can slowly expand. In late autumn, a small peak appeared in rot lesions.
Incidence conditions:
The decline of trees and the low level of damage are the main causes of the prevalence of rot. Anything that can cause the tree to fail can cause disease. Fruit rot is a disease that is difficult to treat. It requires the repeated use of pesticides. For example, methadone and other pesticides have a long residual period and are very harmful to the human body and do not meet current production requirements for pollution-free fruits. According to the practice of prevention and control of fruit rot in recent years, some pollution-free prevention and control methods with simple operation and obvious effects are recommended.
Mud control:
Take fresh soil and mix well with water. The degree of moisturizing is to stick to the bark by hand. Apply 3-5 cm to the diseased pods of the fruit tree, and then tightly wrap it tightly with a plastic film to prevent evaporation and soil shedding. After 1 year, the plastic film and mud were removed. In this way, aerobic bacteria can suffocate due to chronic hypoxia. The cure rate of this method is above 90%.
Urine coating:
First scrape the disease, and then use human urine to cover the wound of the disease, around 5 cm around the disease. Reapply once a week. The cure rate of this method is between 90% and 99%.
Salt water impregnation:
Use 1 kg of salt, 40 kg of water to make up 1:40 light salt water, boil and let cool. Scrape the rot of the fruit tree, apply the salt water to the sickle with a brush or a brush-brushing tool, and soak it into the bark, so as to play the role of sterilization. Two weeks later again. The cure rate of this method is above 80%.
Alkaline water impregnation:
Alkaline solution was formulated as a 1:5 ratio of edible base and water. Scrape the disease, apply alkaline water to the wound with a small brush, and the surrounding area is more than 5 cm away from the disease, so that the alkaline solution can be fully impregnated into the bark. Then, it is tightly packed with a plastic film. After 10 days, it will be carried out once. After six months, the plastic film will be released. The cure rate of this method is above 85%.
Garlic sterilization:
The garlic was chopped into garlic, and a 10% brine was added to the garlic in a 1:1 ratio. When you use it, first scrape the disease, and use a small brush or a brush to apply the garlic liquid to the wound on the wound. The surrounding area should exceed 3-5 cm. Apply again after 10 days. The cure rate of this method can reach more than 95%.
It starts every summer. On the bark, a scaly natural fall was formed from the beginning of June; in the middle and early July, the tissue of the skin gradually discolored and died. Summer is the active growth period of apple trees. It is not an opportunity to expand pathogenic bacteria. However, this condition provides favorable conditions for rot germs. The pathogens that invade the bark provide good conditions, and the bacteria that invaded the bark expand first. There are some superficial ulcers on the skin. From late October to November, apple trees gradually fell into the eye-off period, weakened their viability, increased bacterial activity, and some surface ulcers. The pathogens penetrated the lower part of the skin and invaded healthy tissues, forming several necrotic spots. Necrotic spots and dry spots that may have survived in the spring will be harmed by depth expansion. From November to January of the following year, the number of internal morbidity surged. During the winter season (dwelling period), the bacteria spread slowly and the symptoms are not obvious.
Symptoms are one of the characteristics of apple tree rot. The appearance of the appearance of the peak period of symptoms is in the early spring (February-March), when the lesions spread quickly, the most intense damage. In May, the onset of the epidemic ended. During the growing period, the remaining lesions are no longer active, and only the lesions on the old and weak branches can slowly expand. In late autumn, a small peak appeared in rot lesions.
Incidence conditions:
The decline of trees and the low level of damage are the main causes of the prevalence of rot. Anything that can cause the tree to fail can cause disease. Fruit rot is a disease that is difficult to treat. It requires the repeated use of pesticides. For example, methadone and other pesticides have a long residual period and are very harmful to the human body and do not meet current production requirements for pollution-free fruits. According to the practice of prevention and control of fruit rot in recent years, some pollution-free prevention and control methods with simple operation and obvious effects are recommended.
Mud control:
Take fresh soil and mix well with water. The degree of moisturizing is to stick to the bark by hand. Apply 3-5 cm to the diseased pods of the fruit tree, and then tightly wrap it tightly with a plastic film to prevent evaporation and soil shedding. After 1 year, the plastic film and mud were removed. In this way, aerobic bacteria can suffocate due to chronic hypoxia. The cure rate of this method is above 90%.
Urine coating:
First scrape the disease, and then use human urine to cover the wound of the disease, around 5 cm around the disease. Reapply once a week. The cure rate of this method is between 90% and 99%.
Salt water impregnation:
Use 1 kg of salt, 40 kg of water to make up 1:40 light salt water, boil and let cool. Scrape the rot of the fruit tree, apply the salt water to the sickle with a brush or a brush-brushing tool, and soak it into the bark, so as to play the role of sterilization. Two weeks later again. The cure rate of this method is above 80%.
Alkaline water impregnation:
Alkaline solution was formulated as a 1:5 ratio of edible base and water. Scrape the disease, apply alkaline water to the wound with a small brush, and the surrounding area is more than 5 cm away from the disease, so that the alkaline solution can be fully impregnated into the bark. Then, it is tightly packed with a plastic film. After 10 days, it will be carried out once. After six months, the plastic film will be released. The cure rate of this method is above 85%.
Garlic sterilization:
The garlic was chopped into garlic, and a 10% brine was added to the garlic in a 1:1 ratio. When you use it, first scrape the disease, and use a small brush or a brush to apply the garlic liquid to the wound on the wound. The surrounding area should exceed 3-5 cm. Apply again after 10 days. The cure rate of this method can reach more than 95%.
Whole ( Multi bulb ) Black Garlic is made of the whole fresh white garlic .
It appears black in colour and shrinks during the fermenting process.
The cloves varies in diameter between 5.0 - 6.0cm and weights in at 30-40g before being peeled.
Black Garlic Production Process
Fresh organic garlic → Cleaning → Dehydration → Clip → Outfit fermentation dish → Fermentation room → Fermentation → Booth cool room → Ripen → Sterilization room → Black garlic sorting room → Inner packing → Outer packing → Black garlic storeroom
Whole Black Garlic,Whole Foods Black Garlic,Multi Bulb Black Garlic,Fermented Whole Black Garlic
Zhucheng Tongxi Commercial And Trade Co.,Ltd. , https://www.blackgarlicgroup.com