Withering, blue-greening, early-onset epidemics, anthrax and virus diseases are the main diseases in the growth process of tomato, eggplant, pepper and other eggplant vegetables, and have a great influence on the yield and quality of vegetables. In practice, we use seed treatment techniques to prevent these diseases and achieved significant results.
First, warm soup soaking: warm soup soaking can not only kill the seeds attached to the bacteria, but also to promote seed germination, is a simple and practical disease-producing technology. Although the seed coats of different vegetable seeds are different in thickness and heat resistance, the seed soaking temperature of eggplant fruits is generally 50 to 53 degrees Celsius and the time is 20 to 30 minutes. In the suitable soaking temperature and time range, the low temperature soaking time is long and the high temperature soaking time is short. During operation, it should be noted that all seeds should be soaked in cold water for 5 minutes before soaking, and then put in appropriate warm water for a certain period of time, then soaked in cold water for 5 minutes, and germination after cooling.
Second, the seed disinfection: more optional agents, commonly used varieties and methods are:
(1) 10% trisodium phosphate solution, soak seeds for 20 minutes; (2) 40% formalin 250 times, soak seeds for 5 minutes; (3) 1 million units of agricultural streptomycin 1 kg of water, soaking 30 minutes.
Third, the drug seed dressing: 50% carbendazim or 40% anti-sweetener WP, 0.3% -0.4% seed dressing with vegetables.
Dry heat treatment: (1) Dry heat-treated pepper seeds at a temperature of 60 degrees Celsius for 3 hours; (2) Constant-temperature treatment of dried tomato seeds at 70 degrees Celsius for 8-12 hours to prevent viral diseases, blight, and other diseases. In dry heat treatment, the seeds must be dried and the time and temperature must be strictly controlled to prevent improper handling of the germination.
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