Ginger disease is a common disease on ginger and is a difficult-to-control bacterial disease transmitted through the soil. The bacteria can infect nearly 300 species of 44 families and is highly prevalent. Once infested, symptoms can develop within 24 hours.
The pathogens mainly invade the ginger roots, underground stems and aboveground stems, especially the underground stems that harm the fleshy roots. The initial stage was water stains, yellow-brown, and the internal tissues were soft rot and odor. The final diseased tissue was eliminated, leaving only the epidermis, which could extrude the white sticky material. liquid. The victims of the above-ground stems were dark purple, and the internal tissues turned brown and rot. Finally, only fibers remained. The leaves of the diseased plants turned yellow at the initial stage, curled at the edges, and wilted at the later stage, and the entire plant withered.
Contaminated ginger and heavy ginger field are the root causes of the disease. Water is the main way to spread ginger. Therefore, it is necessary to select ginger, single harvest and single storage, and strictly eliminate diseased ginger, especially in the newly developed planting area; followed by the strict implementation of the rotation cropping system, it is best done at intervals of 3 years, during which planting onion, garlic, chives , sweet potatoes, rice, corn, etc., can not be grown in tomatoes, peppers, eggplant, potatoes, peanuts, sesame, etc.; drainage, control irrigation frequency and increase organic fertilizer, increase microbial species in farmland soil, especially antagonistic to pathogens Beneficial microorganisms can also reduce the degree of disease occurrence.
The use of chemical agents is an important means of preventing ginger acariditis. Before planting, 50% Chlorobromoisocyanuric acid (sterilomized, sterilized) water-soluble powder, streptomycin sulfate, and 500 ppm soaking of neomycin can be used.
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