Sweet potato soft rot, commonly known as water rot, is an important disease during harvest and storage. The potato chips became infected. The white molds grew on the surface of the tuber, and then turned dark or black. The diseased tissue turned into a light brown water immersion, and a large number of gray-black mycelium and sporangia grew on the surface of the diseased part. Black moldy contaminated The surrounding diseased potatoes form a large piece of moldy hair, and the condition spreads rapidly. The entire tuber is soft and rotted for about 2-3 days, giving off bad smell. Once the disease has spread rapidly, it often causes the whole kiln to rot and causes serious damage.
In order to avoid the occurrence of soft rot, farmers can take the following measures: timely harvest and avoid wounds; select healthy potatoes before entering the pit; dry the water and gas into the pit at a proper time. Before entering the pit, clean and fumigate the potato pit;
In addition, strict "three phases" management must also be implemented. In the early period: Within 30 days after entering the cellar, due to the vigorous vitality of the tubers and the high respiratory intensity, a large amount of heat, water vapor and carbon dioxide are released to form a high temperature and high humidity environment. Therefore, the main work during this period is ventilation and cooling. Wet and wet, the temperature is controlled below 15°C, and the relative humidity is controlled at 90%-95%. Medium term: from December to the cold period in February of the following year, it is the coldest season of the year. Attention should be paid to insulation and antifreeze, so that the pit temperature should not be lower than 10°C, and it is best to control at 12-14°C. Later period: After March, the outside temperature gradually rises. Check the cellar temperature frequently and keep it at 10-14°C.
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