Notes on the use of Bordeaux mixture in fruit trees
Bordeaux fluid is the longest-applied protective fungicide, and it is also the most widely used bactericide in fruit farmers. However, improper use of fruit trees often causes phytotoxicity. In order to prevent the occurrence of phytotoxicity, the following points should be noted when using Bordeaux mixture in fruit production: (1) Role and use of objects. Bordeaux liquefaction should be used before the invading bacteria. After the onset of illness, the use of the Bordeaux liquefaction will be significantly reduced. It will only prevent the re-infection of pathogens. The use of a wide range of fungus caused by downy mildew, soft rot, anthrax, seedling damping-off disease, etc. have a good effect. However, the control of powdery mildew is poor. (2) Use high-quality raw materials. The Bordeaux fluid of good quality is sky blue, and the main component is basic copper sulfate. The quality of Bordeaux fluid has a great relationship with the quality of raw materials. Commercially available copper sulphate powder can generally meet the requirements, but the white block ash that has just been fired must be used. The hydrated lime with a lot of impurities or weathering should not be used. (4) According to the tree species and species to choose the appropriate Bordeaux mixture formulation ratio. Bordeaux mixture is made of copper sulfate, quicklime and water. Some fruit trees are particularly sensitive to copper sulfate or lime and are prone to phytotoxicity. Lime-sensitive fruit trees have grapes, etc. Lime half volume should be used. There are apples, pears, and persimmons that are sensitive to copper sulphate, and lime-multiple or multi-forms should be used. Peaches, apricots, plums, plums, and other stone fruit trees are particularly sensitive to copper ions and are prone to phytotoxicity. Bordeaux fluid cannot be used during the growing season. (5) The fruit of many fruit trees, such as apples and pears, is sensitive to copper ions and is prone to phytotoxicity. For example, golden cherries can easily cause fruit rust when applied in the young fruit period. Therefore, spraying Bordeaux mixture should be avoided during young fruit period, and zinc-copper Bordeaux mixture can be used instead. (6) Bordeaux mixture should not be mixed with alkali-decomposable chemicals, nor can it be mixed with most organic pesticides to avoid failure. Bordeaux mixture cannot be used together with lime sulfur and mineral oil emulsions. Bordeaux multi-fluid can be sprayed 15 days after spraying lime sulfur or 30 days after spraying mineral oil emulsion. (7) Strictly operate according to Bordeaux mixture preparation method. Do not add copper sulfate and quicklime to a container at the same time. (8) When the weather is cloudy, the humidity is high, or the rain is sprayed after the spraying, the fruit trees are liable to produce phytotoxicity. Therefore, it is necessary to avoid spraying Bordeaux mixture on a cloudy day. If the apple rains after spraying, it can be sprayed with diluted lime water to reduce or avoid the occurrence of phytotoxicity. (9) The Bordeaux mixture is well-dispersed and has a certain degree of stability. However, if it is left for a long time, copper sulphate and calcium hydroxide will react to form calcium sulphate and copper hydroxide precipitates, affecting the effect. Therefore, it must be With the use, can not exist for a long time. Royal Jelly is also called Bee Milk. The fresh royal jelly is slightly ropy milk paste substance; it is the excretive mixture of nutrition gland and maxilla gland of the head of little worker bee. The worker bees use this to feed the 1-3 days` worker bee larva and drone larva, 1-5.5 days` queen bee larva and queen bee in the oviposition period. The royal jelly is the biologic product containing very complicated active elements which contains almost all the nutrition elements required by the growth of the human body. Royal Jelly Royal Jelly,Natural Royal Jelly,Healthy Royal Jelly,Organic Fresh Royal Jelly Easy Food (Jiaxing) Co., Ltd. , https://www.jxeasyfood.com
(3) Metal containers, especially ironware, cannot be used when preparing Bordeaux mixture. The water temperature during the preparation should not exceed the temperature.