Symptoms: On the surface of the watermelon at the beginning of the disease, water-soaked spots that are not easily found on the surface of the watermelon develop rapidly and expand into irregular spots. Lesions mostly occur on the upper surface of the fruit, and later fruits crack. The lesions on the surface of the fruit are distinct, and as the disease progresses, the fleshy of the fruit also rots. Control methods: First, agricultural control 1. Clean up field disease residue. After the watermelon is harvested, the diseased body is burned before or in the field to reduce the source of infestation early in the year. Or immediately unplug the central disease strain found in the field and burn it away or bury it deep away from the field. 2. Rotation. Planting watermelon plots, it is best to practice 3 to 5 years of rotation, to reduce the parasitic bacteria, breeding and infection opportunities and reduce the bacteria in the soil. 3. Use resistant or resistant varieties. The dark green color of the peel, the dark green stripe of the melon belt, and the dark green and black color of the melon were used, because the disease resistance or disease resistance of these varieties is better. 4. Reasonable fertilization. Each mus of adequately roasted high quality farmyard fertilizers over 5,000 kilograms, superphosphate over 50 kilograms, diammonium phosphate 15 kilograms, and potassium sulfate over 10 kilograms. Reduce the amount of nitrogen fertilizer, increase the amount of phosphorus, potassium and calcium fertilizers and cooperate with spraying photosynthetic nutrient film fertilizers to improve and balance the nutrient status, achieve a balanced supply of nutrients, and improve the resistance of plants to disease resistance. Second, the control of chemical agents: early onset of small spots on the peel, the new high-fat membrane with targeted pesticide spray, the new high fat film can be transformed into highly toxic pesticide poisoning, poisoning pesticides for low toxicity, low toxicity pesticides Microtoxic. Control the volatile and volatile pesticides, prevent the erosion of light rain, reduce the dosage per acre (half), and increase the control effect (multiple times).
China: In accordance with Article 54 of the Food Hygiene Law of the People's Republic of China, Article 28 of the Hygiene Management Measures for Food Additives, Article 2 of the Hygiene Management Measures for Food Nutrition Enhancers and Article 99 of the Food Safety Law of the People's Republic of China, food additives are defined as: Food additives refer to artificial or natural substances added to food for the purpose of improving quality, color, aroma and taste of food and for the purposes of preservative, fresh-keeping and processing. According to GB 2760-2014 National Food Safety Standard for The Use of Food Additives, food additives are defined as "artificial or natural substances added into food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion, fresh-keeping and processing technology. Spices for food, base agents in gum-based confectionery and processing AIDS for food industry are also included.
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