Application of "EM" in Preventing Late Blight of Cherry Tomato

Em is the abbreviation for the English first letter of the effective microorganisms. There are countless microorganisms in nature. According to its role, it can be roughly divided into two types: first, the type that makes the material develop in the direction of regeneration and fermentation, and second, the type that makes the material in the opposite direction, that is, the direction of collapse and corruption. In life, the deterioration and decay of food is the result of the action of the second type of microorganism. In food processing, such as fermented bread, brewing, etc., it is the use of the first type of microorganisms. These microorganisms, which have a beneficial effect on human life and can be effectively utilized by humans, are collectively referred to as effective microorganisms. Em adopts special technical methods to organically combine various kinds of effective microorganisms (mainly photosynthetic bacteria, lactic acid bacteria, yeasts, etc.) of anaerobic bacteria and aerobic bacteria with different properties and functions, and coexist in an active state in one body. , Synergies work. The role of em in agriculture is mainly to enhance the ability of microorganisms in the soil to reduce the occurrence of pests and diseases, and to make the crop grow and develop more robustly. The tomato late blight is a fungus oomycete disease. The leaves, stems, and fruits can be affected but the leaves and green fruits are seriously affected. At the seedling stage, the leaves developed dark green watery leaching lesions that quickly spread to the petioles and stems. The lesions were black-brown at the leafhoppers, often causing wilting of the seedlings. In the adult stage, the lower leaves first became the disease. From the tips of the leaves and leaves, the lesions began to appear dark green and immersed in water, gradually dark brown, and the junction between the disease and the health was not obvious. There were no rims on the lesions. Stems were affected, and the lesions changed from dark brown to brownish, dark brown later, and slightly sunken. The tissues became soft, and the plants wilted or fell from the diseased part. The fruit is affected. The side of the green fruit has no obvious big spots on the boundary, and it is oil-like and gradually dark brown in color. Half of the disease is slightly sunken and the texture of the diseased fruit is hard. When it is wet, a layer of white mold grows on the edge. Zhoushan City Agricultural Institute used "em" to prevent tomato late blight and other fungal pathogens and achieved good results. The use of "em" by the Institute is as follows and is for reference. 1. Usage: em is used after tomato colonization. For the prevention of pests and diseases, 7-15 days intervals, regular foliar spray. Concentration is generally 500-1000 times, em liquid 0.7-1.2 liters per acre. Adhesives may be suitably used to improve adhesion. Comprehensive consideration should be given to economic efficiency and efficiency of application. 2. Pay attention to the situation: Do not spray below 1000 times on leaf surface. Especially during especially dry period, there may be physiological obstacles or yellow spots on the leaves. When used together with fungicides, the effect of em will be halved. Pay attention to pesticides. Use; When the temperature is lower, the activity of the bacteria is reduced, and the spraying frequency should be increased appropriately.

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