绿豆芽病害(国外英文资料).docVIP

绿豆芽病害(国外英文资料) The green bean sprouts, the dead bud, how to prevent, have what good method. The disease of mung bean sprouts has two broad categories: a type of musty disease that occurs because of the bacteria. The other is a diseased bud or a dead shoot due to improper water temperature. No matter what type of rot is caused by a bacterial infection, the key is to strengthen control and eliminate the disease. The prevention measures and precautions of common diseases include the following: Strengthen sterilization of sterilization in all stages Include environment air disinfection, appliance disinfection, water quality purify, grow bean disinfection and so on. By using quicklime, bleaching powder for disinfection is described above, in the history of people had to use potassium permanganate, sodium benzene acid potassium, peracetic acid, soda water, such as disinfection, sterilization single, but because of bean sprouts efficiency low, have been phased out. The formal production adopts rot fungus clean or efficient disinfection (i.e., da - jie ling elimination) for each link of disinfection sterilization, effect is good, not only easy to use, long storage time, from the economic point of view, also greatly superior to single fungicide described earlier. (1) air disinfection take efficient disinfection net 1 g 500 g water, the water temperature is 23 ℃, fully stirring melt evenly, pour into a small spray of bean sprouts in the workshop for spraying, airtight after 30 minutes for disinfection effect. Spray 2 ~ 3 times per month to appropriate. In general, the workshop of 20 jin of beans in the day of the day, each time take effective disinfectant net 0.1 gram of water 50 grams of water spray, the purpose of disinfection sterilization 30 minutes after the close of the seal; Also use 25 grams of sulfur to set fire on the tiles, close the doors and Windows for half an hour immediately, and disinfect the environment air. The instruments are sterilized including plastic in