Most of the pathogens that cause chestnut rot are fungi, mainly black mold. The pathogenic microbe that causes black mould invades chestnuts before or after harvest, latent in the inner skin, and does not show any symptoms. After the fruit is stored for 1-2 months, the germs rapidly spread, and black spots appear on the tip of the chestnut or At the top, expanding, the infected flesh tissue is loose, from white to gray, and finally the whole fruit rots and turns black. If the harvest season is hot and humid, the natural incidence of fruit can be as high as 50%-70%. Prevention measures: 1. Strengthen field management, spray the tree body 2 weeks or 2 months before flowering of the chestnut to eliminate or reduce the source of infection in the field. 2, timely harvest. When harvesting maturity is not enough, chestnut fruit has high water content and high temperature, which is not favorable for storage. After the harvest, heat should be spread in time. 3, chestnut fruit harvesting, threshing, handling and other processes to avoid damage, and best to maintain the storage temperature of 0 - 1 °C. 4, post-harvest use of anti-corrosion agents, methods as described above, storage in the bag plus Put a certain amount of pine needles. Http://
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