Grape white rot is a fungal disease that is caused by the infection of the semi-known fungus, the white rot of the genus Armigera. The main hazard is the ear and branch shoots, and the first shoot on the branch shoots. The lesions occur on the wound and begin to appear as water-dip brownish-brown edges with dark brown color. After the development, they grow into strips of dark brown, and the surface is dense with grayish white particles. When the lesion was circumcised, the upper leaves of the lesion wilted and died. Damage to the ear, the formation of light brown immersed irregular shaped lesions on the stems and cobs first, expanding the lower part of the ear to dry. The diseased fruit first became light brown soft rot at the base, gradually developed into brownish rot of the whole grain, and the surface of the peel was densely covered with grayish white spots. Afterwards, the dried fruit that had been shriveled and had angular edges could easily fall off.
Control methods
In the absence of disease, 50% of omeprazole WP 800 times solution and 80% of dexamethasone WP 800 times solution can be sprayed, once every 7 days for 2-3 times, alternating. In the early stage of disease, 30% difenoconazole can be used as a suspension for 4000 times, 65% pyraclostrobin as a synergistic water dispersant can be used as a 1500x solution, and 10% fluorosiliconazole as a water emulsion can be sprayed 800 times every 7 days. Once, 2-3 times in a row, use alternately.
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