Onion Purple Spot Prevention and Control
The etiology of Onion purple spot disease is a fungal disease caused by infection with Onychococcus. The bacteria can also infect garlic, leeks, etc.
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The pathogenicity of the pathogen occurs when the mycelium adheres to the host or the sick and the body overwinters. In the following year, the conidia are produced by airflow and rain. Warm and rainy summer is more severe.
Diagnosis of the disease mainly damages onion leaves, pedicels, but also harm the bulb. Lesions usually start at the tip of the leaf or in the middle of the pedicel and then spread to the lower part. The initial lesion was a slightly whiteish spot, followed by an enlarged oval or spindle-shaped lesion. Spot size and color vary depending on the host species. Onions and leeks were purple-brown in color and larger; garlic was yellowish-brown in color and smaller in size. When the humidity is high, the disease minister is brown to dark brown powdery mildew (conidial stems and conidia), often arranged in a concentric ring pattern, and the diseased part is easily broken.
The control method used disease-free seeds and was washed with water after 40% formalin 300-fold immersion for 3 hours. After cleaning, remove the diseased body and turn the soil deeply; select well-drained and well-fertilized plant; apply enough basic fertilizer to increase phosphate fertilizer; store the cellar to maintain low temperature and low humidity (0°C and relative humidity 65%), and pay attention to ventilation to prevent storage period. Bulbs continue to develop.
At the beginning of the disease, the chemical can be sprayed with 75% chlorothalonil wettable powder, 58% metalaxyl MnZn WP 500 times, once every 7 to 10 days, and even sprayed three times.