With the arrival of spring and the rising temperatures, squash virus disease is entering its peak season. Greenhouses that are poorly managed, with inadequate water and fertilizer supply, are particularly vulnerable to this disease. Therefore, vegetable farmers should take proactive measures to prevent it.
First, understanding the symptoms is crucial. In the early stages, dark green spots appear on the leaves. As the disease progresses, the upper leaves become crinkled and distorted, the plants become stunted, and new leaves show bright veins and mosaic patterns. The leaves may be uneven in color, smaller in size, with yellowing margins and curling. Infected plants may fail to produce fruit or develop malformed fruits.
Second, effective control methods are essential.
1. **Control aphids**: Aphids are a major vector for viral diseases, so managing them is key to prevention. Farmers can use 2.5% deltamethrin, 10% imidacloprid wettable powder diluted at 1500 times, or 50% anti-inferiority WP diluted at 800–1000 times. Alternating these sprays and applying them 3–4 times with a 7–10 day interval can help reduce infestation. In addition, installing insect nets in greenhouses can prevent aphids from entering.
2. **Minimize contact transmission**: Viruses can spread through plant wounds caused by farming activities. Increasing row spacing helps reduce damage during cultivation. Farming operations should follow the principle of "first strain after the strain" to avoid unnecessary handling. For early-maturing zucchini, avoid unnecessary pruning to prevent wound transmission.
3. **Improve fertilizer and water management**: Young summer squash seedlings are more susceptible to virus infection. Proper watering and fertilization are necessary to prevent dehydration and premature aging. During hot weather, increasing irrigation can help lower soil temperature. Shade nets can also be used to protect seedlings from excessive heat and maintain their health.
4. **Chemical treatment**: In the early stages of infection, spraying a 20% virus A wettable powder solution diluted at 500 times or an antitoxic agent No. 1 solution diluted at 300 times every 7–10 days for 3–4 applications can be effective. It's important to monitor the crop regularly and act promptly when symptoms appear.
By combining preventive measures, proper agricultural practices, and timely chemical interventions, farmers can significantly reduce the impact of squash virus disease and ensure healthier crops.
Garlic Powder
Dehydrated Garlic powder refers
to garlic that has been dried and ground into a fine powder. It is commonly
used as a seasoning in various cuisines.
Garlic powder 80-100 mesh refers to the particle size of the
garlic powder. The mesh size indicates the number of openings per linear inch
in a sieve. In this case, the garlic powder has a particle size that ranges
between 80 and 100 mesh.
Garlic powder 100-120 mesh, on the other hand, has a slightly
finer particle size compared to the 80-100 mesh variant. It ranges between 100
and 120 mesh, meaning the particles are smaller and more finely ground.
The difference in mesh size can affect the texture and
dispersibility of the garlic powder when used in cooking. Finer mesh sizes may
dissolve more easily in liquids and provide a smoother texture, while coarser
mesh sizes may have a slightly grittier texture.
Except for the different mesh size, we have different kinds of garlic powder: such as garlic powder 4-6 clove, garlic powder standard quality, garlic powder EU quality, and garlic powder B grade. And the garlic powder of 4-6 clove have the most pungent garlic flavour in these different kinds of garlic powder.
Garlic powder Air Dried, Garlic powder 80-100 mesh, garlic powder 100-120 mesh
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