Potato bacterial wilt, also known as bacterial soft rot, is a serious and destructive disease that affects potato crops. It thrives in hot, humid, and rainy conditions, with higher incidence rates during the autumn season when rainfall is more frequent. The disease tends to be more severe in autumn-planted potatoes. Factors such as planting infected seed potatoes, continuous cropping, low-lying fields, and acidic soil significantly increase the risk of infection.
In the early stages of the disease, the lower leaves begin to wilt during the day but may recover at night. However, after 2 or 3 days, the wilting becomes permanent, and the symptoms gradually spread from the bottom of the plant upward. Within 4 to 5 days, the entire plant becomes severely wilted and eventually dies.
To manage this disease effectively, several control measures should be implemented alongside the use of disease-free seed potatoes and proper field selection:
1. Crop rotation is essential. Avoid planting potatoes with solanaceous crops like tomatoes or peppers, as well as peanuts. Instead, rotate with rice, which has better resistance to the disease.
2. Improve field management by selecting high, well-drained areas for planting. Apply more organic manure and increase potassium fertilizer to strengthen plant health. In acidic soils, it is recommended to apply 50–75 kilograms of lime per acre before plowing to raise the pH level slightly, making the soil less favorable for the pathogen.
3. Chemical control is necessary once the disease is detected. Infected plants should be removed and burned immediately to prevent further spread. Root irrigation with bactericides is effective—apply the treatment every 7 days, and repeat it 2–3 times if needed. Each application should contain 0.25 kg of active ingredient per unit area for best results. Commonly used treatments include 50% Mupirocin diluted at 700 times, 800 times dilution of Kocide, or 1000 times dilution of Copper hydroxide. Another option is using 20% lime water as a preventive measure.
By combining these strategies, farmers can significantly reduce the impact of potato bacterial wilt and protect their crop yields.
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