White rot is one of the major diseases of the grapevine. In particular, the old vineyard suffers from heavy rains when it is about to mature. It often causes great losses.
Grape white rot usually begins in the middle and late July. It mainly damages the ear and the new fruit. The fruit is more susceptible to disease when it enters mature stage. The incidence of ear, mostly in the ground near the ear, after infection, the emergence of light brown rot on the cob or pedicel, the disease Department gradually dehydration shrinkage and spread to the fruit, so that all the ear rot, shake the ear fruit Fall off. The onset of new shoots, the lesions were initially immersed in light brown ovals. As the lesions spread, the epidermis turns brown, the diseased part often splits into a mess, the middle contracture, and sometimes the disease is blocked at the junction due to transportation of nutrients, often changing. Coarse or tumorous. The onset of the leaves occurs mostly at the tips of the leaves, forming brown concentric ring-shaped lesions that are easily broken.
To prevent and treat grape white rot, cultivation and management should be strengthened. Thoroughly clean the orchard to reduce the source of disease; increase organic fertilizers to enhance the disease resistance of the plants; improve the result area, timely picking the heart, hit the secondary shoots to facilitate ventilation and light transmission in the field; bagging the ear after flowering to prevent the invasion of bacteria; Fruit and diseased branches, and concentrated deep. Chemical control started from the middle and late July, and was sprayed with 50% thiophanate-methyl WP or 50% carbendazim WP 800 times once every 10 to 15 days for 3 consecutive times against white rot. There is better prevention and control.
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