Lily's scientific name Lilium brownii FEBrown called Lily and L.brownii FE Brown var. Viriduluuum Baker called Lilium spp. and L.souliei (Franh.) Sealy called Lilium spp. Lilium is a perennial herb of Liliaceae, medicinal bulbs. With lungs and cough, soothe the nerve function. Distributed in Hebei, Gansu, Shaanxi, Shandong, Zhejiang, Jiangxi, Henan, Hubei, Hunan, Sichuan, Guizhou, Yunnan, Tibet and other provinces.
Symptoms are also called gray mold. Injury leaves, buds, stems and flowers. The young stems and leaves are infected on the top of the stem, causing growth points of the stems to become soft and rot. The leaves are infected and form yellow to auburn round or oval spots. The lesions are immersed around the lesions. When the humidity is high, the diseased part produces gray mold. Layers, ie, conidiophores and conidia of pathogenic bacteria; onset in hot and dry seasons, with dry and thin lesions, light brown, with lesions spreading, lesions gradually widening, causing whole leaves to die; buds infected, newborn brown spots After the expansion, the buds are rotted. In severe cases, many flower buds stick together. When the humidity is high, the disease minister produces a large amount of gray mold. In later stages, black fine sclerotia are visible in the diseased part; stems are stained, and browning or contracting occurs at the stem. Fold; individual bulbs become infected, causing rot.
The pathogen Botrytis elliptica (Berk.) Cowe is called Botrytis elliptica, a fungus belonging to the genus Deuteromycotina. Conidiophore erect, light brown to brown, with 3 or more septa, 3 to more branches on top, many conidia clustered on top of branches; conidia unit colorless to light brown, elliptic to Oval, individual spherical, size 16-3510 to 24 (μm), one end has a sharp process; sclerotia black is very small, diameter 0.5-1mm. Also reported: Botrytis cinerea Pers. Botrytis cinerea is also referred to as causing the disease. The difference between the two species of botrytis: the former conidia oval, larger; the latter oval, smaller. Zhejiang Report B. Liliorum Hino said that Botrytis Lily is also the cause of the disease. Conidial stems and conidial transmission routes and pathogenic conditions The pathogens are overwintering with mycelium in the host's victim area or with sclerotia left in the soil. With the increase of temperature in spring of the following year, the mycelium after winter has produced conidiophores and conidia in the diseased part, and the initial infection has been caused by airflow propagation; after the onset of disease in the field, the diseased part also produces conidia to re-infect. The growth of pathogenic bacteria is suitable for 22-25°C, and when the rain and fog in the fields is long, the relative humidity is higher than 90%.
Control methods (1) Use healthy and disease-free bulbs for breeding. Fields or greenhouses should pay attention to ventilation and light transmission, avoid excessive planting, promote robust plants, and enhance disease resistance. (2) Dispose of the diseased plants and burn them in time in winter or after harvest. Remove diseased leaves and remove diseased plants in time to reduce the source of bacteria. (3) Spray 30% basic copper sulfate suspension 400 times or 36% thiophanate-methyl suspension 500 times, 60% anti-mold treasure 2 water-soluble powder 700-800 times, 50% Benomyl WP 1500x, 50% Wesker WP 2000x, 50% acetaminophen (Iverdicarb urea) WP 1500x, 65% TB (Thiomicron) Wettable powder 1000-1500 times. In order to prevent the emergence of drug resistance, it is advisable to use alternate alternations or combinations. The drug was stopped 3 days before harvest.
RP International Ltd is top Monosodium Glutamate(MSG) Supplier and Manufacturer in China.
Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese and other foods. MSG is used in the food industry as a Flavor Enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.
Our Annual output is 5000mt. We have professional product line for Flavor Enhancer Monosodium Glutamate(MSG). Our products are Kosher, ISO, Haccp, Halal certified with best quality and strict quality control.
With regards to the productions and quality control, We has advanced manufacturing facilities and professional R&D team which providing customers with safe, healthy, hygienic and high-quality products. All the productions are processed strictly in accordance with the regulations of HACCP and ISO system. We also provide value-added services based on customers` personalized requirements in both product application and technical support.
We wholesale and promise the high quality of Monosodium Glutamate(MSG) E621 with competitive price, buy Monosodium Glutamate(MSG) Food Grade at RP International
Monosodium Glutamate(MSG)
Monosodium Glutamate,Flavor Enhancer Monosodium Glutamate,Monosodium Glutamate Food Grade,Healthy Monosodium Glutamate
RP International Ltd , http://www.rp-foodadditives.com