Potato bacterial wilt, also known as bacterial wilt, is a severe and destructive disease that affects potato crops. It is particularly prevalent in hot, humid, and rainy regions, 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 soils significantly increase the risk of infection.
In the early stages of the disease, the lower leaves of the plant begin to wilt during the day but may appear to recover at night. However, after 2 to 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 wilted and eventually dies.
To effectively manage this disease, it's important to implement a combination of preventive and control measures. In addition to establishing disease-free fields and using certified disease-free seed potatoes, the following strategies should also be considered:
1. Practice crop rotation by avoiding planting with solanaceous crops like tomatoes or peppers, as well as peanuts. A better option is to rotate with rice, which has good resistance to the disease.
2. Improve field management by selecting high and well-drained areas for planting. Apply more organic manure and increase potassium fertilizer to strengthen plant health. For acidic soils, apply 50–75 kilograms of lime per acre before plowing to make the soil slightly alkaline, which helps reduce disease occurrence.
3. Implement chemical control methods as soon as the first signs of infection are detected. Immediately remove and burn any infected plants to prevent further spread. Treat the roots with appropriate bactericides, applying the solution every 7 days for 2–3 applications. Each application should use 0.25 kg of active ingredient per unit area for optimal prevention. Commonly used agents include 50% Mupirocin diluted 700 times, 800 times for Bactofin, or 1000 times for Kocide, along with 20% lime water.
By combining these cultural, biological, and chemical practices, farmers can significantly reduce the impact of potato bacterial wilt and protect their yields.
Pressed Candy
Lactulose, alias 4-O- β- D-galactopyranosyl-d-fructose, C12H22O11, is a disaccharide composed of galactose and fructose, which does not exist in nature. Generally, lactulose is a syrupy product. Lactulose has important physiological and pharmacological functions, and is widely used in clinical medicine, health products and Food Additives. Lactulose is converted into low molecular weight organic acids in the colon by the digestive tract flora, which leads to the decrease of intestinal pH value and increases fecal volume by retaining water. The above effects stimulate the peristalsis of colon, keep the unobstructed stool, relieve constipation, and restore the physiological rhythm of colon.
Product Name: Lactulose
Appearance: White Powder
Model Number: 10%,40%, 98%
Purity: 99%
Application: Food Addtive
It is used as Indirect nutritional supplements, can being added to milk, drinks. Lactulose could help digestion and absorption of protein, lactose, and produce Vitamin B.
1. Lactulose is used in the treatment of chronic constipation in patients of all ages as a long-term treatment.
2. Lactulose is useful in treating hyperammonemia
3. It is generally regarded as safe during breastfeeding
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Product Recommended
D-Tagatose Powder is one of the sweeteners. We have other sweeteners. The effective component of Monk Fruit Extract is Mogroside. Mogroside is 300 times sweeter than sucrose and does not produce heat. It is a valuable raw material in beverage and candy industry and the best substitute for sucrose. Aspartame powder, in food and soft drinks, usually aspartame is 180 ~ 220 times sweeter than sucrose. Erythritol Powder, In general, the relative sweetness of aspartame was negatively correlated with the concentration of control sucrose, and varied with different flavor systems, pH, tasting temperature and the concentration of sucrose or other sugars. Erythritol is a kind of filling
Sweetener, which is a four carbon sugar alcohol. The sweetness of erythritol is only 60% - 70% of sucrose. It has a cool taste, pure taste and no aftertaste. It can be combined with high times sweetener to inhibit the bad flavor of high times sweetener. We strongly recommend pregabalin Powder. It's the best product we sell.
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