What is the disease of the red color of the grapes and the shriveled fruits?

Generally, it is manifested in weak tree strength, heavy topping, excessive load, insufficient fertilizer or small effective leaf area; When the number of fruits left at one time is large, and the number of fruits is retained at two times, especially when the soil is barren and drought occurs, the disease is serious; The terrain is low-lying, the soil is clayey and heavy, and the disease is serious in places that are prone to water accumulation; In the fruit ripening period, the high temperature and rain in the field are high, which affects the transformation of nutrients and causes serious disease. In short, it is caused by a combination of many factors.

Grape color disease is mainly manifested in the fruit spike, generally after the fruit is starched to the ripening stage, often at the tip of the spike a few to dozens of fruit color is abnormal, in the colored varieties, the color of the diseased fruit is dull; On the white variety, the diseased fruit is water-stained, the sugar content of the diseased fruit is reduced, the taste is very sour, the flesh gradually becomes soft, the skin and flesh are very easy to separate, and it becomes a bag of sour water, which is lightly pinched by hand, and the water droplets overflow in strings, so it is called "water jar". The disease is also known as chromogenic disease or water red grains. Brown round or oval brown lesions are produced on the fruit peduncle.

It is easy to form a delamination between the fruit stalk and the fruit grains, and the diseased fruit is easy to fall off. Physiological diseases. The reason is the physiological dysfunction caused by the lack of nutrients in the tree.

Strengthen cultivation management, apply nitrogen fertilizer in a timely and appropriate manner, increase phosphorus and potassium fertilizer, and improve the disease resistance of trees. Reasonable control of fruit loading, reasonable pruning, and increase the leaf-to-fruit ratio to reduce the occurrence of the disease. Leave more leaves on the main shoots, generally 12 15 leaves.

In the case of weak plant growth, only 1 ear of fruit should be left per branch to ensure the quality of the fruit. Timely irrigation in the dry season, attention to drainage in low-lying gardens, timely hoeing, frequent loosening of soil, and maintain suitable soil humidity. <>

At first, the fruit is water-stained gray-brown necrosis, and then the color becomes darker, the fruit rots, and a dense gray mold layer is produced on the surface, and the petiole is diseased, showing light brown necrosis and dry shrinkage, and sparse gray mold is produced on it. There are two peak periods of the disease: one is the young fruit stage before flowering, which is mainly harmful to flowers and young fruits; The second is the fruit coloring to maturity stage, which is mainly harmful to grape fruits.

The most adaptable environment for pathogens to cause diseases is low temperature and high air humidity. Therefore, in case of rainy and damp or heavy rain, the risk of infection of this disease is greater.

Prevention and control measures: 1. Strengthen field management, improve ventilation and light transmission conditions, reasonable loading, balanced fertilization, and avoid excessive nitrogen fertilizer and tree growth. After the onset of the disease, the water in the field is properly controlled, but excessive water control is prone to physiological calcium deficiency and other diseases.

After the fruit is diseased, the diseased fruit and old leaves should be removed in combination with fruit thinning, and avoid throwing them away at will to prevent re-infection.

2. Pesticide prevention and control, mainly grasp several key periods, control the early bacterial infection in the grape bunch at the end of the flowering period, reduce the number of pathogen infection in the stem and peduncle at the bunching stage, prevent grape berries from drooping in the early stage of fruit ripening, prevent the expansion of the initial infection bacteria, and prevent the occurrence of gray mold in the transportation process before harvesting.

3. Do a good job in clearing the garden and selecting agents, protective agents are generally not easy to produce resistance, but obligate fungicides are more likely to produce resistance. <>

Grape white rot is widespread, and there are white rot in many grape growing areas, but in general, the incidence is less and lighter in areas with more rain, and the occurrence is widespread and serious in areas with less rain (such as Xinjiang, Gansu, Ningxia, arid areas in northern Hebei, etc.). Grape white rot is an important disease of facility viticulture, and with the expansion of rain-sheltered cultivation and other facility cultivation areas in southern China, grape white rot has become an important disease in vineyards in these areas.

Grape white rot mainly affects fruits and cobs, but also branches and leaves. Generally, the disease occurs on the cob or spikelet shaft first, and the initial spike occurs light brown water-stained deplastic lesions, which gradually spread to the fruit grains. The fruit first turns pale brown at the base and is soft rotten, and then the whole grain turns brown and rots.

About a week after the onset of the disease, the diseased fruit gradually changes from brown to dark brown, and the small gray-white and slightly protruding small particles under the skin are densely formed, which is the conidia of the pathogen.

The disease of branches and vines is generally in the area where there is damage, such as the puncture part or the place where the new shoot and the wire are rubbed. The lesions on the vine are light reddish-brown water-stained at first, and then the color gradually darkens, and the surface is densely populated with slightly protruding gray-white small spots. White rot fungus can secrete poisonous cords and has a strong ability to decompose fibers, so the later stage of the diseased vine is often separated from the woody layer, longitudinal cracks, and the fibers are scattered like hemp silk.

When the disease is severe, the diseased vine is easy to break, or causes the branches and leaves above the diseased part to die. <>

Shriveled vines can be caused by unsuitable soil, in which case the soil can be loosened with a shovel and mixed with an appropriate amount of well-rotted organic fertilizer. It may also be caused by improper fertilization, so it is necessary to reduce the amount of nitrogen fertilizer and increase the application of phosphorus and potassium fertilizer. It may also be in rainy weather when the vines are shriveled due to lack of light, and a canopy needs to be erected and light should be used instead of daylight.

Shriveled and shriveled grapes may be caused by soil discomfort, and vines are suitable for growing in soils rich in organic matter, which are permeable and drainable. In this case, the soil can be relieved by adjusting the soil quality, using a shovel to loosen the soil, and adding an appropriate amount of well-decayed organic fertilizer to the soil to improve the fertility of the soil.

Improper fertilization can also lead to shriveled and shrunken grape fruits, so it is necessary to reduce the amount of nitrogen fertilizer, increase phosphorus and potassium fertilizer, dilute the fertilizer before fertilization, and then water it to a position 10 cm away from the grape root system to avoid excessive fertilizer concentration and root burning.

When the vines experience continuous rainy weather, the lack of light can cause the fruit to dry up and shrivel. At this time, it is necessary to immediately build a canopy for the vines and use lights instead of daylight to enhance the photosynthesis of the grapes and allow the grapes to bear fruit smoothly.

Grape branches and leaves can grow vigorously in an environment with sufficient nutrients, and they will consume a lot of nutrients during the growth period, resulting in soft fruit due to insufficient nutrients. At this time, it is necessary to thin the branches and foliage that are too dense on the vines to reduce the consumption of nutrients and allow the vines to grow vigorously.

1. Excessive fertilization: the application of too concentrated and too much fertilizer will cause the phenomenon of burning seedlings and affect the delivery of nutrients. 2. Change dehydration:

When the grapes are diseased, the fruit loses 15% of its moisture. 3. Strong light exposure: Exposed to sunlight before veraison, the fruit is sunburned, dehydrated and atrophied.

4. Spike necrosis: Spike stalk is infected with pathogen necrosis and cannot deliver nutrients to grapes.

1. Excessive fertilization

The demand for nutrients in the later stage of grape fruiting is small, at this time, the application of too concentrated, too much fertilizer, the plant can not absorb, it will accumulate in the soil, the phenomenon of burning seedlings, so that the fruit is shriveled and wilted, it is necessary to water the soil in time to reduce the concentration of fertilizer, avoid a large area of grapes to dry up, affect the yield.

2. Suffering from dehydration

Dehydration before ripening will lead to a decrease in the water content of the fruit, shriveling and shrinking, and although the water loss of the dehydrated grapes is severe, the sugar in the fruit is still accumulating, and its taste is sweeter, which is suitable for winemaking.

3. Strong light exposure

Grapes are exposed to strong light for a long time before entering the veraison period, and the fruit will be sunburned and dehydrated and wilted, so before the grape veraison, it is necessary to cover it with a protective cover or paper bag to avoid the fruit being directly exposed to the sun, and in the process of pruning, the leaves above the fruit should be retained to play a shading role.

4. Necrosis of panicles

When the grape fruit is in the ripening period, the part that is covered by the branches and leaves is easy to breed pathogens, so that the panicle stem is necrosis, affecting the nutrient delivery of the fruit, so that the raisins shrivel and shrivel, in the process of breeding, it is necessary to spray elemental fertilizer to the grapes regularly to improve the disease resistance of the plant and avoid the necrosis of the panicle stem.