Identification and Prevention of Downy Mildew in Vegetables

Downy mildew is one of the important diseases of cruciferous vegetables. In addition to damaging cabbage, the disease can also harm radishes, cabbage, rape, mustard, broccoli, and leeks. The disease is mainly harmful to the leaves. It was initially a pale yellow or yellow-green lesion. It was yellowish-brown in enlargement, polygonal or irregular in shape. When the air is wet, a white to grayish creamy mildew layer develops in the diseased part of the lobe. First, the occurrence of the characteristic pathogen is flagellin subflavus fungus. The climatic conditions have a great influence on the occurrence of the disease. Within the suitable temperature range, the greater the humidity, the heavier the disease; the continuous cropping aggravates the occurrence of diseases. Second, prevention and control methods 1 selection of disease-resistant varieties. 2 Rotations with non-cruciferous crops, preferably with paddy crops. 3 Strengthen fertilizer and water management. 4 When the onset center was found, it was sprayed in time. The commonly used agents were: 58% metalaxyl Mn-Zn 500 times, 25% metalaxyl 800-1000 times and 75% chlorothalonil 600 times.

Food Additives are substances added to food. Some additives have been used for centuries. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin.

The advantages of food additives are these followed:

1. Improve the appearance of food.
2. Keep and enhance the nutrition value of food.
3. Increase the variety and conveniences of food.
4. Miantain freshness and prolong shelf life.
5. Provide leavening or control acidity and alkalinity.

Food Additives

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