Causes of rot disease in greenhouse peppers
There are several common causes of rot disease in greenhouse peppers:
The rotten fruit easily caused by the green pepper disease: The epidemic disease has occurred from the seedling stage to the result stage. It is the main disease causing fallen flowers, fallen leaves, and fruit drop. Most of the rotten fruits are quickly changed from the pedicle to the water stains and grayish green spots. Brown soft rot. When the humidity is high, the sparse layer of white mold grows on the surface, and the fruit shrinks and does not fall off. On other parts, such as the stem, the leaves of the litchi, there are often brown spots with water spots. Even spray 2 or 3 times.
Brucella and sclerotinia caused by rotten fruit: Botrytis cinerea was most harmful during the early flowering young fruit period. The most serious disease was pepper and pepper, and brownish watery spot appeared on the top or peduncle of young fruit. The sag was rotted and dark brown with gray mold layer on the surface and few symptoms in other areas. Sclerotinia developed from the stalk to the whole fruit, showing watery rot and pale grayish brown, and other parts also had similar symptoms.
Rotten fruit caused by soft rot: first appeared as a water-stained dark green spot, and the whole fruit was soft and rotted, with odor, the peel turned white, dried and shrunk off or hung on the branches, and other parts had few symptoms. The whole result period was Happened.
Anthracnose-caused rotten fruit: It was initially a water-stained, yellow-brown, round spot, and often had dark spots. The leaves were infected with chlorotic spots beginning with water stains, followed by brownish edges and light gray patches on the center.
The rotten fruit caused by cotton rot disease: The fruit is damaged and rotted. When the temperature is high, the sick department produces a lot of white mist.
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