It is understood that wheat white stalk disease can occur in each growth period of wheat, mainly damage leaves and stems, there are two types of symptoms. One is a local spot type. At the beginning of the disease, round or oval yellowish lesions appeared on the leaves, surrounded by brown, and square spots appeared on the leaf sheaths at the later stage. The middle part was gray and white, surrounded by brown, and brown streaks appeared on the stems. The second is systematic stripe type. At the beginning of the disease, the leaves at the base of the disease showed water-streaked streak parallel to the veins, dark brown, later expanded to the tip of the leaf, and turned to grass yellow, the lesions were dark in color, yellow-brown or brown, and the leaves were dry after healing. The streaks on the leaves are similar to those on the leaves, generally extending from the stem segments to the base of the leaves. When light, 1 to 2 gray-brown or yellow-brown streaks appear. In severe cases, the leaf sheaths are yellow; the streaks on the stems appear in the neck At the node, a few appeared in the 1-2 sections below the neck section, and the symptoms were similar to those on the leaf sheath. The sick strain sent by the above-mentioned Jilin is very similar to the local spotted white stalk disease. Wheat white stalk pathogens are wintered and overwintered on the seeds and sickles with mycelia or conidia. After the sick body is turned into the soil, the bacteria carried on it can only survive for 2 months. The growth temperature of the bacteria is 0-20Â°C, and the optimum temperature is 15Â°C. Growth is inhibited at 25Â°C. After the onset of wheat, a large number of conidiospores are produced in the diseased part and released, and then invade other plants to spread the disease. The prevalence of this disease is related to the level of seed colonization, the disease resistance of wheat varieties, the temperature and humidity during flowering to filling, and the microclimate in the field. The disease occurs in northern Sichuan, Qinghai, Gansu and Tibet and other high-cold wheat areas. The incidence of heavy-season wheat fields, low temperatures, and high humidity is heavy. The Tibetan Plateau is rainy from July to August and the temperature is low. The disease is prevalent.
Pure White Garlic,also called snow White Garlic .There is no purple strips on the skin.The price of pure white garlic is more higher than Normal White Garlic.Our company can supply fresh,high quality and cheap pure white garlic .
Pure white garlic, packed in 10kg/carton
1. Commodity name: Pure white garlic (snow white garlic)
2. Feature: strongly spicy, milk white flesh, naturally bright color, no burnt, no mouldy, no broken, no dirt skins, no mechanical damaged, 1-1.5cm stem length, roots cleaness.
3. Size: 4.5-5.0cm, 5.0-5.5cm, 5.5-6.0cm, 6.0-6.5cm, 6.5cm & up.
1) Loose packing(inner string bag): a) 5kgs/carton, b) 10kgs/carton, c) 20kgs/carton; d) 5kgs/mesh bag, e) 10kgs/mesh bag, f) 20kgs/mesh bag
a) 1kg*10bags/carton b) 500g*20bags/carton c) 250g*40bags/carton
d) 1kg*10bags/mesh bag e) 500g*20bags/mesh bag f) 250g*40bags/mesh bag
g) prepacked by 1pc/bag, 2pcs/bag, 3pcs/bag, 4pcs/bag, 5pcs/bag, 6pcs/bag, 7pcs/bag, 8pcs/bag, 9pcs/bag, 10pcs/ba, 12pcs/bag, then packed with 5 or 10kgs carton, 5 or 10kgs mesh bag outside.
h) Or packed according to clients` requirements.
5. Supply period: all the year round
a) Fresh Garlic: early June to end August
b) Cold storaged garlic: early September to the next middle May
a) Cartons: 24-27.5MT/40`HR (If palletized: 24Mt/40`HR)
b) Bags: 26-30Mt/40`HR
7. Transporting and storing temperature: -3Â°C--+2Â°C
8. Shelf life: stored for up to 12 months in proper conditions
Pure White Garlic
Pure White Garlic,Fresh Pure White Garlic,Pure Garlic,Pure White Fresh Garlic
JINING FORICH FRUITS & VEGETABLES CO., LTD. , http://www.forichgarlic.com