Penicillium citrinum, also known as water rot, can harm apples, pears, oranges, grapes, and other fruits. ?
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Symptoms The onset of fruit is mainly caused by wounds (stabs, crushes, insects, other lesions). The diseased part was first locally rotted, extremely wet and soft, yellowish-white on the surface, deep into the cone-like flesh, and developed rapidly when the conditions were suitable, and the whole fruit rotted more than 10 days after onset. When the air is wet, the surface of the lesion gives rise to a mildew-like mold block, which is white at first and then turns greenish. It is covered with powdery material and is easily dispersed with air currents. This means that the conidial stems and spores of pathogens are prone to diffuse with airflow. . Rotten flesh has a special musty taste. ?
- Transmission routes and onset conditions? This disease mainly occurs during storage and transportation. The pathogens are invaded by wounds. They can also be invaded by pedicels and foliar pits, and are rarely invaded by fruit lenticels. The pathogenic spores can tolerate adverse environmental conditions and spread with the airflow. They can also be transmitted through the Bojiana fruit. The conidia then germinate, invade the flesh, and decompose the toxin—Patulin and the decomposed mesangium layer. Causes the cells to dissociate, causing the flesh to soften. Sometimes toxins can also be mixed into apple juice. The temperature is about 25°C and the disease develops fastest. When the spores cannot germinate at 0°C, the invading mycelium can grow slowly, the fruit rot continues to expand, and the fruits near the rot fruit, such as the surface with a stab wound, the mycelium on the rotten fruit. It will directly invade health and cause rot. In the storage period and the end period, when the cellar temperature is high, the disease spreads quickly, and the number of diseased fruits increases little in winter at low temperatures. Conidia germination temperature limit 3 ~ 30 °C, suitable temperature 15 °C; relative humidity greater than 90% can not germinate, the optimum pH4. Mycelial growth temperature range 13 ~ 30 °C, suitable temperature 20 °C. The disease was stored in plastic bags and had more incidence. ?
Control method?
1 to prevent the generation of wounds: First of all, to select the woundless fruit into storage, in the harvest, grading, packing, handling process, to prevent stab wounds, crushing, bruising. Injury fruit and insect fruit are dealt with promptly and do not store for a long time to reduce loss;
2 Disinfection of Fruit Banks and Packages: The bacteria have a wide range of temperature adaptation and are easy to disperse in the air. Therefore, it is very important to disinfect the fruit banks and packages. The general chemical used for fruit sterilisation is sulphur (SO2) fumigation; 250% formalin is sprayed 30 times. Fruit smooth? Fruit cellar to be as clean as possible, remove rotten fruit;
3 storage of fruit disinfection: the storage of fruits can be used 1000 ~ 2000ppm imazalil fruit washing can receive better results; 500 ~ 1000mg/kg50% benomyl; 50% thiophanate-methyl, 50% carbendazim Wettable powder 1000 times, 200 times of ammonia solution, 45% Tecido (TBA) suspending agent 3000 ~ 4000 times liquid soaked for 5 minutes, and then stored, there is a certain control effect; promote the adoption of Air-conditioning: control the storage temperature is 0 ~ 2 °C, O2 is 3 ~ 5%, CO2 is 10 ~ 15%.