The disease primarily affects leaves, fruits, and fruit stems. In the early stages, a thin, creamy white powdery substance appears on the surface of the leaves. Under favorable conditions, the infection spreads rapidly throughout the plant. As the disease progresses, the leaves curl upward and take on a spoon-like shape. When flower buds and flowers are infected, the petals turn red, and the buds fail to open properly. If fruits become infected, they are covered with a white, powdery coating, which halts their growth and negatively affects their coloring.
To manage the disease effectively, it is recommended to use resistant varieties such as Baozao Zaosheng. In winter, clear the garden by burning infected leaves and stubble. During the growing season, remove old, diseased leaves, and infected fruits from the ground promptly, and bury them deeply rather than discarding them. Ensure good air circulation in the garden and drain water quickly after rainfall. Apply organic manure along with balanced amounts of phosphorus and potassium fertilizers, while avoiding excessive nitrogen application.
For chemical control, use appropriate fungicides at the right dilution. Options include myclobutanil at 800–1000 times dilution, DuPont Fuxing at 800–1000 times, thiophanate-methyl at 1000 times, triadimefon at 2000 times, and "Shigao" at 600–800 times. Apply these treatments early when symptoms first appear, repeating every 7–10 days as needed. Ensure thorough coverage by spraying both sides of the leaves and alternate between different fungicides to prevent resistance. Always observe the safety interval—stop using pesticides at least 7 days before harvest to reduce pesticide residues and ensure food safety.
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