What is corn big spot disease, small spot disease? Corn can also be called maize, corn, baugu, Baomi, Baosu, maize, glutinous rice, pearl rice, gourd, is an important food crop and feed crop, but also the world The crop with the highest total yield is rich in protein, fat, vitamins, trace elements, cellulose, etc., and has great potential for developing high-nutrition, high-biological functional foods. However, in the actual planting process, corn leaf spot and small spot disease seriously threaten the growth and development of corn. Therefore, today Xiaobian talks about the symptoms of corn big spot disease, small spot disease and prevention measures, as follows. First, what is corn spot disease, small spot disease? What are the damage? Corn spot disease can also be called stripe disease, coal grain disease, dead leaf disease, leaf spot disease, etc., mainly affecting the leaves, leaf sheaths and eucalyptus leaves of corn, and the leaves are stained with water-stained blue-gray spots first. The leaves turn yellow and die. Corn spot disease can also be called corn spot disease, a fungal disease caused by the infection of the genus Helminthosporium sp., which is one of the important diseases in China's corn producing areas. In the leaves, after the leaves are damaged, the chloroplast tissue is often damaged, affecting the photosynthetic function, leading to a reduction in production, and serious morbidity will lead to rejection. Second, corn leaf spot, small spot disease prevention and control measures 1. Plant resistant varieties. 2. When the corn is up to 70% before and after the corn is boiled, when the leaves reach 20%, spray control is carried out. The control agent can be used with 50% carbendazim WP 500 times, 70% methyl thiophanate WP 1000. - 1200 times, 75% chlorothalonil WP 800 times. Spray once every 7 days and spray continuously for 2-3 times. You may be interested in the following recommended content about the excellent graphic and popular comments on corn leaf spot and small spot disease prevention. Welcome to read. Freeze-dried Vegetables into powder will not affect its nutrition. Normally heat-sensitive substances are lost at high temperatures. For example: traditional high temperature drying technology. Freeze-drying technology and sun drying, drying, spray drying and so on are drying technologies, different drying methods have different effects on the quality of products. Freeze-drying method has less damage to the product. The traditional drying method is above 0℃, while the freeze-drying technology is simply understood to sublimate the moisture of fresh food under the vacuum and low temperature environment, and retain its original nutritional composition, appearance, size and other biological characteristics. Freeze-Dried Half Of Vegetables,Freeze Dried Spinach,Freeze Dried Carrot Powder,Organic Purple Potato Powder Shaanxi HuiKe Botanical Development Co.,Ltd , https://www.oasis-hk.com
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