Prevention and Treatment of Black Shells after Rice Heading

Brown spots appear on the glume after rice heading may be caused by a variety of reasons. Rice heading and flowering encounters wind and rain, and the young husks produce wounds due to wind blows and are prone to infection by saprophytic bacteria, causing the glume to turn black and brown. Laodelphax striatus sucks sap in the ear layer, secretes honeydew to cause contamination with bacteria, and also makes the husk black. In recent years, the occurrence of Laodelphax striatellus in our province is less, and the damage to rice is lighter. Generally, it will not lead to blackening and darkening of a large number of rice panicles in the field. Rice heading and flowering stage application of Jinggangmycin, chlorpyrifos and other drugs with excessive concentrations or during the sunny high temperature period may cause damage to the glume and turn black and brown. When Jinggangmycin and chlorpyrifos are used improperly to cause injury, most of the spikelets in the whole spike or a part of the ear are damaged. Rice is affected by grain pods, cinerea, and other diseases, and the glume may also turn black and brown. These diseases occurred at the heading and flowering stage of rice, and flower organs were destroyed into empty shells; during the grain filling stage, the affected rice grains ceased to develop and form worm valleys; at the late filling stage, only brown spots appeared on the grains.

If the physiological factors such as spikelet development or phytotoxicity cause rice shells to become dark and brown, no remedial measures are necessary. If it is caused by pathogenic bacteria, the glume of rice becomes black and brown, and the number of blackish and brown glume shells continues to increase, affecting rice grouting, and spraying of prochloraz, benzoylcyproconazole, azoxystrobin, and triterpenoids can be considered. Drugs such as bacteriocin can control the occurrence and harm of rice blast, cinereticaria and saprophytic bacteria to a certain extent, and reduce the loss of yield.

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