Peach anthracnose is a serious fungal disease that primarily affects young fruits, with the most vulnerable stage being the early growth phase. However, it can also damage new shoots and leaves. This disease thrives in warm and humid conditions, and outbreaks are common after heavy rains or prolonged wet periods. Areas with poor drainage, low-lying terrain, and rough pruning practices are especially prone to infection. Overly dense planting and long fruiting branches also increase the risk of disease occurrence. The Yangtze and Huaihe River regions are particularly affected by this disease.
Symptoms of the disease vary depending on the stage of the fruit. In the early stages, infected young fruits develop dark brown spots on the surface, leading to stunted growth, shrinking, and hardening. These fruits eventually remain attached to the branches as "stale fruits." During the fruit enlargement period, small, water-soaked lesions appear on the surface, which gradually expand into reddish-brown, slightly sunken circular or oval spots with clear concentric rings. Under high humidity, orange-red sticky spores (conidia) may appear on the affected areas. Once infected, the fruit often becomes soft and rotten, though some may dry up and remain on the tree.
When the fruit is nearly mature, the lesions tend to become irregular and larger, with thick, orange-red mucilage covering most of the surface. Infected shoots show grayish-brown, oval spots that may develop orange-red dots when wet. Affected shoots often bend and twist, while the leaves may curl and droop. Severe infections can lead to branch death.
Infected leaves display light brown, round or irregular lesions. As the disease progresses, the center of the lesion turns gray-brown, and black or orange-black spots may appear. Eventually, the lesions dry out and form holes.
The pathogen responsible for peach anthracnose is *Colletotrichum gloeosporioides* (anamorph), with its sexual stage being *Glomerella cingulata*. The fungus overwinters in infected branches and dried fruits. In late spring, conidia are produced and spread via wind, rain, or insects, infecting new shoots and young fruits. The disease continues to spread throughout the growing season as new conidia are formed. High humidity is essential for disease development, especially during the flowering and early fruiting stages. Rainfall above 300 mm between April and June often leads to severe outbreaks. Poor soil drainage, dense planting, and improper management further contribute to the problem.
Different peach varieties show varying levels of resistance. Early and mid-season cultivars tend to be more susceptible, while late-season varieties are less affected. Varieties like 'Early Water Honey,' 'Tin Honey,' 'Kobayashi,' and 'Taicang' are highly susceptible. 'Baifeng' and 'Tangxian' have moderate resistance, while 'Okubo,' 'Baitao,' 'Yulu,' and 'Baihua' are considered highly resistant.
To manage peach anthracnose, several strategies can be employed:
1. Plant disease-resistant varieties suitable for the local area.
2. Improve drainage and reduce humidity by adjusting irrigation and increasing phosphorus and potassium fertilization.
3. During winter pruning, remove all infected branches, dead wood, and fallen fruits, and dispose of them by burning or burying.
4. Apply fungicides at key times. In early spring, spray 45% wettable lime sulfur at 30 times dilution or a mixture of 5°Bé lime sulfur and 0.3% sodium pentachlorophenol. After flowering, use 50% benomyl WP diluted 1500 times, 80% mancozeb WP at 800 times, 75% chlorothalonil WP at 800 times, 70% dexamethasone WP at 500 times, or 70% thiophanate-methyl WP at 1000 times. Repeat applications every 10 days for 2–3 times.
By implementing these measures, growers can significantly reduce the impact of peach anthracnose and protect their crops effectively.
Vitamins
Vitamins are essential organic compounds that bodies need in small amounts to function properly. They play a crucial role in maintaining good health and preventing various diseases. There are 13 essential vitamins that are classified into two categories: water-soluble and fat-soluble.
Water-soluble vitamins include vitamin C and all the B vitamins (thiamin, riboflavin, niacin, pantothenic acid, biotin, vitamin B6, vitamin B12, and folate). These vitamins are not stored in the body and need to be replenished through diet or supplements daily.
Fat-soluble vitamins include vitamins A, D, E, and K. These vitamins are stored in the body's fat tissues and liver and can accumulate to toxic levels if taken in excess. Therefore, it is essential to consume these vitamins in moderation.
Each vitamin has a specific role in the body, and a deficiency in any of them can lead to various health problems. For example, vitamin C is essential for the immune system, wound healing, and collagen synthesis. Vitamin D is necessary for bone health and calcium absorption, while vitamin A is crucial for vision and skin health.
Of course animals need vitamins too, for example vitamins K3,medicine vitamins,Menadione,poultry vitamins,feed vitamins to boost immunity and growth.
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