Chick virus disease and the prevention and treatment of tea yellow pods: Cultivation techniques, January 10, 2008
The first key difference between these two diseases lies in their impact on the young parts of the plant. Infected plants often show smaller, deformed leaves, with brown discoloration, stunted growth, and in severe cases, leaf drop, flower fall, and fruit loss. In the early stages, the green veins in the leaf center begin to fade, leading to leaf shrinkage. As the infection progresses, the leaves thicken, and the edges curl forward, forming a cup-like shape. In contrast, tea plant infections typically cause chlorosis across the entire leaf, with the leaf margins curling backward. When the virus affects the fruit, dark green and light green spots, as well as warty ridges, appear. If the root is infected, the pedicel and stem surface turn gray or brown, lose luster, become corky, and harden. The virus also damages the main leaf veins, causing brown or black necrosis that spreads to lateral branches, main stems, and growing points. In the case of ocheriferous leaves, any part on the underside may turn grayish-brown or brown with an oily sheen.
For the prevention and control of viral diseases, several measures can be taken. First, selecting resistant varieties such as Zhongjiao No. 2, Jinjiao No. 3, Shenjiao No. 1 and No. 2, and sweet pepper No. 1 is crucial. Second, seed disinfection is important—soak seeds in a 10% sodium phosphate solution for 20 minutes, then rinse thoroughly and germinate. Third, proper cultivation management, such as using plastic film for early planting and promoting early growth, can help reduce infection risks. Fourth, chemical control methods include spraying 20% virus A wettable powder diluted 500 times, 50% bacterial clear at 200 times, or 200 grams of bacterial poison per liter of water. Apply once every 10 days during the seedling stage or after planting, repeating 3–4 times for effective control.
Regarding tea-yellow pod disease: (1) Clear weeds and debris from the field, level the land, and destroy overwintering sites to eliminate insect sources. (2) Once the disease is detected, immediate chemical control is necessary. Options include 15% fluorenone EC diluted 300 times, 34% locust ricin EC at 2000–2500 times, 48% LST at 1000 times, 1.8% Ji Insect moth, 1.8% avermectin (such as Zeadin or Xinke) at 3000 times, 15% Qinling EC at 1500 times, 73% Kraft at 2000 times, 15% Broth Neoprene at 2000 times, and 35% special insecticide emulsion oil at 1000 times. Focus on spraying the upper, tender parts of the plant. When producing pollution-free vegetables, avoid using diclofen for aphid control.
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