Occurrence and control of pineapple disease in sugarcane

Symptoms of cane pineapple disease: The disease can infect planted sugarcane and sugarcane planted in the field. This type of cane is susceptible to disease. The cuts at both ends turn red, and the cane and stem tissues remain rigid. The longitudinal sugarcane stems have pineapple flavor, so it is called pineapple disease. Field cane stalks and ratoon cane heads, due to rodents, insect pests and mechanical damage, pathogens from the wound into the disease. The internal tissues of the damaged cane stems are damaged, the skin shrinks, the cane leaves wither and the plants die. The pathogen invaded the ratoon cane head from the incision and suffered severe necrosis of the cane head, resulting in the lack of seedlings and ridges. Control methods: 1, choose a strong disease resistance and germination varieties. 2, Stem disinfection. After sowing, stem segments are soaked with 50% carbendazim or 50% thiophanate-methyl or 50% benzoate 500-600-fold dilution for 3-4 minutes; or soaked with 300-400-fold dilution 5-7 minutes, then sowing. It can also be soaked with 3%-4% lime water for 8 hours; or 20% lime water for good disinfection for 1 minute; or with 1 part of quicklime and 2 parts of fresh water to make a cut with a mortar of lime slurry. 3, using plastic film cover cultivation. 4, improve the quality of sowing. During soil preparation, the soil should be fine, and the ground should be leveled. Drainage ditch should be opened so that the dry land can be filled and the water can be drained. When the seed is planted, drainage should be done in the field to avoid accumulation of water and cover the thin soil. 5, the implementation of rotation.

Food Additive

Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion and processing technology. Generally, food additives may not be food and may not have nutritional value, but they must conform to the concept of the above definition, that is, do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality.
Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.

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