Chili pepper disease is a serious fungal disease that is harmful to pepper yield. Diseases are susceptible to high temperatures and high humidity, and the most suitable temperature for pathogens is 20-30°C. The relative humidity of air is more than 90%. In case of rainy and humid seasons, especially after heavy rains, the disease develops rapidly. Heavy and low-lying land, poor drainage, excessive use of nitrogen fertilizers, excessive density, and weakened plants all make the disease worse, often causing large areas of dead plants. The impact of production and quality is greater.
The roots of the pepper seedlings showed water-saturated soft rot at the base of the stems, causing the upper part to fall down, the lesions appear mostly dark green, and finally fell or died. After planting, stem and stem infections all produced dark green lesions, causing soft rot, fallen leaves, and stem branching. In the adult stage, the leaves are wilted and sooner or later recoverable. The entire plant dies after a few days. The roots and stems are dark brown. When the humidity is high, white moulds are seen in the diseased part. Fruits develop from the pedicle or fruit seam. At the beginning, it was a dark-green water-stained, irregular-shaped lesion that quickly spread to the entire fruit. It was gray-green, and the flesh was soft rot. The diseased fruit lost water and contracted and hung on the branch.
The main prevention and control methods of the disease: First, combining the actual production selection of disease-resistant varieties, a rational rotation, to avoid continuous cropping, strengthen the cultivation and management, formula fertilization, reasonable close planting, control the temperature and humidity, strengthen ventilation, cooling and humidity. Pruning in time and clear the central diseased, diseased leaves. At the beginning of the disease, 75% chlorothalonil WP 700 times, 64% WP 500 times, 50% epothilone WP 800 times, or 90% vesicin 500-600 times Spray once every 7 days and spray 2-3 times.
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