How to treat orange (citrus) sour rot? Acid rot is commonly known as wet collapse and mildew, and is one of the six major diseases commonly found during citrus storage. In the initial stage, the peel is watery, yellowish to yellowish brown, with extremely soft rot, and the fingers are broken. On the diseased fruit, a thin layer of hoarfrost can be grown. In most cases, the disease fruit is too late to grow white mold, and it quickly becomes a sticky and wet group of rotten persimmons. It is not formed and it is difficult to pick it out by hand. The juice from the diseased fruit gives off a strong acid smell.
The acid rot pathogen invades from the fruit pedicle or the skin wound, which is a post-harvest invasive disease, which is produced every year in the city. In particular, it is rainy before harvesting, and the storage of hand harvesting encounters severe and humid weather. The fruits stored in film bags are more susceptible to disease. When the bacteria invade from the wound, they can produce an enzyme that quickly destroys the peel and makes it extremely soft and rot. Acid rot can be repeatedly infested during storage, especially when the juice passes through the fruit juice or drops into the lower fruit basket, which can cause other fruit infections. The fruit that comes into contact with the diseased fruit is also susceptible to infection, so it is extremely harmful. It must not be taken lightly and must be highly valued.
Control method: In addition to improving the quality of picking, and minimizing the mechanical wounds during picking and transportation, the effective sterilization and preservatives for the mouth should also be used for sterilization. Among the citrus antiseptic preservatives currently on the market, benzimidazoles (tobuzin, carbendazim, thiabendazole), imidazoles (inhibitors, prochloraz) have no control effect on acid rot, only biguanides The Baxter salt is the special agent for preventing acid rot. Therefore, within 24 hours after harvesting of citrus (preferably with side-baked fruit), use Baked with imidazole to mix the fruit, to comprehensively control the green-green mold, rot and anthracnose during citrus storage. Black rot and acid rot can achieve good control effect, greatly reduce the rot loss during storage and improve economic benefits.
This article URL: How to treat orange citrus acid rot
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