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波尔多液是蔬菜和果树生产上常用的一种防病药剂。但如使用不当,则容易产生药害或效果不良。在实际应用中,应注意以下五点。1、不同的蔬菜和果树对波尔多液的敏感性不同,因而喷施浓度应有不同。蔬菜上使用波尔多液的浓度一般为1:1:200,即1份硫酸铜,1份生石灰,200份水。大白菜对铜素敏感,而瓜类对石灰敏感,因此,大白菜上喷施的波尔多液石灰量要大,宜采用石灰倍量式(即1 :1:200),而瓜类则要用石灰半量式(1:0.5:200);马铃薯对波尔多液适应性较强,在较高浓度下,也不会发生药,可用1:1:160至1:1:100倍液。果树中的梨、苹果对铜素敏感,常用石灰三倍式(即1:3:150);葡萄对石灰敏感,宜用半量式波尔多液。
Bordeaux mixture is a commonly used antifungal agent in the production of vegetables and fruit trees. However, if used improperly, it is easy to produce injury or ineffective. In practical application, should pay attention to the following five points. 1, different vegetables and fruit trees Bordeaux mixture of different sensitivities, and therefore spraying concentration should be different. The concentration of Bordeaux mixture used on vegetables is generally 1: 1: 200, ie 1 part copper sulphate, 1 part quick lime and 200 parts water. Chinese cabbage is sensitive to copper, while melons are sensitive to lime. Therefore, the amount of Bordeaux liquid lime sprayed on Chinese cabbage should be large, lime should be used (ie, 1: 1: 200), while melons should be used Lime half the amount of formula (1: 0.5: 200); potatoes Bordeaux mixture more adaptable, at higher concentrations, the drug will not occur, available 1: 1: 160 to 1: 1: 100 times the solution. Pears in fruit trees, apple sensitive to copper, commonly used lime triplicate (ie, 1: 3: 150); grape sensitive to lime, it is appropriate to use half the amount of Bordeaux mixture.