The brown rot of cherry is mainly harmful to flowers and fruits, causing flower rot and fruit rot. At the beginning of the disease, the flower gradual brown is brown until it is dry; in the later stage, a layer of taupe powder is formed, and the disease begins from the young fruit 10 days after the flowering. Light brown spots formed on the surface, gradually promoted to dark brown lesions, young fruit is not soft rot, mature fruit onset, early in the fruit surface to produce light brown small spots, quickly promoted, causing whole fruit soft rot. Control measures: First, clean up the orchard, clean and burn the fallen leaves and fallen fruits; second, rationally trim, so that the crown has good ventilation and light transmission conditions; third, spray 3 times to 5 degrees stone sulphur mixture before germination; fourth is the growing season Spray once every 10~15 days, spray a total of 4~6 times, the drug can be used 1:2:240 times Bordeaux mixture or 77% can kill (copper hydroxide) 500 times solution, 50% captan 400 times liquid.
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How to scientifically control cherry brown rot?