Occurrence and Prevention of Apple Honey Disease

Occurrence and Prevention of Apple Honey Disease

Apple honey disease occurs in different degrees in both old and new fruit producing areas, especially in the Qin crown and other varieties. It is the loss of the original flavor of the fruit, which greatly affects the edible value and commodity value of the fruit. 1. Symptoms and symptoms of fruit size and normal fruit is no different, only in the fruit surface or pulp tissue, resulting in irregular shape, water immersion, translucent plaques, hardened pulp, sweet, acid content in the disease department, there is Alcohol accumulation, lose the flavor of this variety. When the disease is heavy, the fruit can easily turn brown and rot during storage. 2. Etiology and regularity Recent studies have confirmed that sorbitol is present in the interstitial fluid in the interstitial cells of diseased fruit, and apple nectar is associated with the accumulation of sorbitol in the fruit. According to the analysis, the lack of calcium, phosphorus, magnesium, manganese, copper and other elements in the fruit is more severe. Late fruit harvesting is also prone to disease. 3. Control methods (1) Scientific fertilization. Increase the application of phosphate fertilizer to avoid single application of ammonium nitrogen fertilizer, and reasonable increase in organic fertilizer or compound fertilizer. (2) Strengthen foliar spraying during growth period. In the 70 to 80 days after the flowering period, 1000 mg/kg b9 dope was sprayed, or in July and August each time 0.5% calcium chloride or calcium nitrate was sprayed. (3) Strengthen orchard drainage to prevent excessive fruit trimming. (4) Strengthen the prevention and control of early defoliation, leafhoppers, and various leaf-feeding pests to prevent early defoliation. (5) Harvest in time to prevent excessive fruit ripening.

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