Green onion dry tip prevention and treatment should be symptomatic

The green onion is a common disease in agricultural production, which not only causes a decline in yield, but also reduces the quality of green onions and directly affects the economic benefits of vegetable farmers. The dry onion of the green onion is divided into physiological dry tip and pathological dry tip. In the latter, the "green dry" and "white dry" often make the onion farmers unclear, which makes it difficult to prescribe the right medicine and miss the best prevention time.

The so-called "white dry" is generally caused by the disease hazard. It is easy to occur in high temperature and high humidity environment. It is the main cause of the current dry onion. At the beginning of the disease, the lesions were dark green, water-soaked, and enlarged to a gray-white lesion with no obvious edges and withered leaves. When the disease is serious, the field is white. The control agent may be selected from the group consisting of chlorfenapyr hydrochloride, metalaxyl, manganese zinc and the like. It is recommended to add silicone additives when spraying to improve the adhesion of the agent to the surface of the onion.

"Qinggan" is generally caused by the damage of gray mold. In the early stage of the disease, white near-circular or elliptical spots are generally formed on the leaves, which are developed downward from the tip of the leaves, and gradually become flaky. In severe cases, the leaves of the plants may be curled and died. The disease is severe in the case of low temperature and high humidity at night. The control agent may be selected from the group consisting of iprodione, procymidone, nicotinamide, etc., and a silicone auxiliary agent is added during spraying to improve the control effect.

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