Potato bacterial wilt, also known as bacterial blight, is a serious and destructive disease that affects potato crops. It is particularly prevalent in hot, humid, and rainy regions, with higher incidence during the autumn season when rainfall is more frequent. This makes autumn-planted potatoes more vulnerable to the disease. The infection often occurs when diseased seed potatoes are used, or when there is continuous cropping without proper rotation. Low-lying areas, acidic soils, and poor drainage also contribute to the spread of the disease.
In the early stages of infection, the lower leaves of the plant begin to wilt during the day but may recover at night. However, after 2–3 days, the wilting becomes permanent, and the symptoms gradually move upward from the base of the plant. Within 4–5 days, the entire plant wilts and eventually dies.
To manage this disease effectively, in addition to planting in disease-free fields and using certified disease-free seed potatoes, several other measures should be taken:
1. Practice crop rotation by avoiding planting with solanaceous crops such as tomatoes, peppers, or peanuts. Instead, rotating with rice has been found to be more effective in reducing disease pressure.
2. Improve field management by selecting well-drained, elevated sites for planting. Apply more organic manure and increase potassium fertilizer to strengthen plant resistance. If the soil is acidic, apply 50–75 kilograms of lime per acre before plowing to raise the pH slightly and reduce disease occurrence.
3. Implement chemical control measures immediately upon detecting infected plants. Remove and burn the affected plants to prevent further spread. Treat the roots with appropriate bactericides, applying them every 7 days for 2–3 treatments. Each application should use 0.25 kg of solution per plant. Commonly used agents include 50% Mulgarizine diluted 700 times, 800 times for back, or 1000 times for Can kill, as well as 20% lime water. These treatments have shown good preventive effects when applied consistently.
By combining these strategies, farmers can significantly reduce the risk and impact of potato bacterial wilt on their crops.
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