1. Harmful symptoms
It occurs more often in ripe fruit, especially those that have been stored for a long time. After infection, the diseased part initially appears watery and softened, initially light brown, then orange-yellow, and rapidly expands to the whole fruit to rot. Extremely soft rot, broken by the touch of the hand, the acidic juice flows out, and the surface of the diseased fruit or grows a dense white moldy hyphal membrane. It is one of the common diseases during the storage period of citrus and is a disease that is difficult to control.
Prevention and control programmes
(1) The park should do a good job in the prevention and control of fruit-sucking nocturnal moths, Tsubaki elephants and other stinging mouthpiece pests;
(2) Timely fruit picking, picking fruit after drying on sunny days and morning dew; fruit harvesting, shipping and storage process to avoid mechanical damage, fruit storage and preservation before the removal of injured fruit; the implementation of low temperature storage, according to the storage requirements of each variety, adjust the temperature, humidity and storage period of storage and preservation, to avoid the abnormal occurrence of acid rot.
(3) The storage fruit is treated with medicinal impregnation, and the fruit can be soaked with 25% imidamine 2000 times liquid or 25% pyrazole ether 2000 times liquid, which has a certain preventive effect on acid rot, and the dispensing water should be clean and pollution-free.
Third, the law of occurrence
The pathogen is a saprophytic fungus that is widely distributed in the soil. The conidia are spread by wind, rain or insects, as well as by tool contact during harvesting. Pathogens require relatively high temperatures, above 15 °C to cause decay, below 10 °C rot development is very slow. Under high temperature closed conditions, the juice of rotten fruit flows out and contaminates jianguo, which can cause the disease of jianguo. Usually, the green fruit stage is more resistant to disease, and the higher the ripeness of the fruit, the more susceptible it is to feel diseased. Cellaring and film bag storage occur more often, and the longer the storage time, the more disease occurs. The unclean water for post-harvest antiseptic preservation can also lead to serious diseases of fruit during storage. High temperature, high humidity, hypoxia and wounds are all conducive to the occurrence of this disease, and the more severe the pest of the sucking mouthpiece insect, the higher the incidence.
4. Hazards
The fruit rots and loses its commodity character.