How to control Phytophthora capsici?

Peppers grown in greenhouses are prone to mildew. This mold is a fungal disease, which mainly harms leaves, petioles and fruits. When the leaves are infected, brown round or irregular mildew spots are formed on the leaves, and then soot is formed, which can cover the surfaces of leaves, petioles and fruits. In severe cases, you can hardly see green leaves and fruits. The diseased leaves wither or fall off early, and the fruit ripens early but does not fall off. In greenhouses and other protected areas, mold usually occurs locally first, and then spreads gradually.

(2) Prevention and control measures

① Selection of disease-resistant varieties. Pepper cultivated in greenhouses and other protected areas should choose varieties with good disease resistance. ② Strengthen the management of temperature and humidity in greenhouse. Deep ditches should be opened around protected areas such as greenhouses to drain water in time after rain. Strengthen ventilation and light transmission at ordinary times to reduce humidity in the shed. 3 remove the sick and disabled. Remove sick plants, leaves, fruits, etc. It is locally harmful in time and focuses on destruction or deep burial. After harvesting, clear the fields to prevent the bacteria from overwintering in the soil. ④ Chemical control. In the spot period, use 400 times of 40% bactericidal Dan wettable powder, or 500 times of 40% Dafudan wettable powder, or 50% benomyl wettable powder 1500 times, or 600 times of 40% carbendazim colloidal suspension, or 65438+ of 50% carbendazim (carbendazim plus wanjunling) wettable powder in time.