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Due to the recent continuous rainfall, the current high temperature and humidity have created favorable conditions for the outbreak of brown spot disease in some jujube orchards. This has raised concerns among local farmers, who are now advised to take preventive measures and implement effective treatment strategies as soon as possible.
Brown spot disease is a common issue faced by jujube growers, often referred to as a fruit rot or leaf spot disease. It typically begins at the base of the fruit but can also appear on the middle part. The disease is closely associated with sucking insects, which introduce bacteria into the plant through their feeding. High humidity, warm weather, and frequent rain further promote the spread of the disease.
To effectively prevent brown spot, it's essential to combine orchard management practices with chemical control. Before flowering, farmers should spray the leaves to protect them. After the flowers fall, it’s important to start spraying the fruits. Typically, spraying should begin about half a month after flowering, with applications every 10 to 15 days. Depending on the severity, this may be repeated up to four times.
Commonly used chemical treatments include 30% suspension of copper hydroxide at a dilution of 1000 to 1200 times, 70% wettable powder of thiophanate-methyl at 1000 to 1200 times, 500g/L carbendazim suspension at 1000 to 1200 times, 80% wettable powder of mancozeb at 800 to 1000 times, 77% wettable powder of polyoxin D at 600 to 800 times, 60% wettable powder of triadimefon at 600 to 800 times, and a 1:2~3:200~240 Bordeaux mixture.
Farmers are encouraged to monitor their orchards closely and apply these treatments promptly to minimize damage and ensure healthy jujube production. Proper timing and accurate application of pesticides are key to managing this disease effectively.
(Zhang Mingjun, Agricultural Bureau of Jixian County, Hebei Province)