T/YNRZ 009-2023 Active Group standards

T/YNRZ 009-2023 Comprehensive Prevention and Control Techniques for White Powdery Mildew on Mango Trees

T/YNRZ 009-2023

Publish Date: 2023-07-18 Implement Date: 2023-08-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/YNRZ 009-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Fruit and vegetable cultivation and products

ICS Name: Plant cultivation

Publish Date: 2023-07-18

Implement Date: 2023-08-01

Scope

Scope: This document specifies the principles of prevention and control, monitoring, control indicators, control techniques, evaluation of control effects, and archiving of control records for mango powdery mildew. This document is applicable to the comprehensive prevention and control of mango powdery mildew; Main technical content: 1. Terms and definitions The following terms and definitions are applicable to this document. 2. Mango powdery mildew Mango powdery mildew is a disease caused by Mucor mangiferae and occurs on mango trees. It mainly damages inflorescences, young leaves, and immature fruits. The affected parts turn brown, and white powdery spots scattered on the surface spread and merge into a white powdery mold layer. After the inflorescences are infected, the flowers fail to open, the affected flowers fall off, and some fruits may set but drop off when they reach the size of a soybean. The affected branches and flower axes turn black, and the young leaves show a white powdery mold layer on the back after infection. 3. Prevention and control principles 3.1 Occurrence pattern When the average temperature is 21–22 °C and the air humidity reaches 70%, it is most favorable for the occurrence of mango powdery mildew. 3.2 Prevention Regular pruning, maintaining ventilation and dryness in the orchard, and clearing away pathogens in the orchard. Master the occurrence pattern of powdery mildew and use 80% Bordeaux liquid at 400–600 times dilution and 45% sulfuric acid mixture at 150 times dilution for prevention in time. 3.3 Control During the flowering, budding, and immature fruit stages, use 50% Ethephon SC at 3000 times dilution; 10% Cyprodinil SC at 1000 times dilution; 30% Ethephon + Cyprodinil SC at 1000 times dilution; 80% Sulfur SC at 500–1000 times dilution; and 12.5% Azoxystrobin WP at 2000 times dilution in rotation for control. 4. Monitoring 4.1 Monitoring time Monitor once every 3 days during the flowering, budding, and i