2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Rot of the bottom of onion and garlic, scientifically called fusarium, is a fairly common (and almost ubiquitous) fungal disease. It can develop not only during the growth of these crops, but also during their storage. The warmer it is in storage, the faster rot will form on the affected bulbs. The risk of a disgusting disease is also greatly increased if onions and garlic are ripened at fairly high soil temperatures
Symptoms of the disease
Yellowing of the tips of onion feathers with their subsequent withering away are the very first symptoms. At the ripening stage of the onion, most of the roots often rot. In the area of the bottom of the bulbs, the development of an abundant white mycelium begins; the bulbs eventually soften significantly and become watery. And upon close examination of the damaged bulbs between the scales, you can see accumulations of spores and mycelium - often between them, pink mycelium of the fungus resembling pads is formed between them. At the end of storage, diseased bulbs can sometimes even mummify.
The emergence of the ill-fated disease is facilitated by damage to the onion by various pests (for example, onion flies). The development of the disease can also be provoked by infected planting material along with infected soil.
The fungus-causative agent of the disease is in the ground, becoming more active in the hot season, when the temperature reaches 28 degrees or more. Its distribution is possible with water for irrigation, seeds and infected onion sets.
In garlic, it is mainly the juicy tissues of the cloves that suffer. Lesions almost always look like sores on the juicy tissues of the denticles and under the leathery scales; however, they can also give specific areas of the head of garlic a distinct vitreous appearance.
Garlic planted in spring is less affected by rot; later varieties are more susceptible to this ailment. For example, garlic of the Yubileyny Gribovskiy variety is considered to be very stable.
Rotten onions and garlic become completely unsuitable for storage, so they are burned.
How to deal with an illness
Elimination of diseased plants should be carried out in a timely manner. They try to take planting material only healthy; before planting sevok, experts advise to warm it up. It is important to choose the areas where onions and garlic are planned to be planted away from heated places. Before planting, onion sets are sometimes pickled by immersing them in a 3% suspension of the TMTD fungicide for 20 minutes, and the cloves of garlic in a 3% suspension of benlate (or fundozol).
It is no less important to follow the rules of crop rotation - onion and garlic crops can be returned to their former beds in 3-4 years, not earlier. And the best predecessors will be grain crops, and undesirable and even the worst - legumes and vegetables.
It is important to harvest the bulbs when they are fully ripe. Then, in sunny weather, the crop is laid out in one layer and dried in open areas; in humid weather, it is first dried under a canopy, and then indoors for 7 to 10 days (the air temperature in it should be 26 to 35 degrees). When trimming onions, you should try to leave small necks 3 - 6 cm long.
Store the onions under the most optimal conditions. Sevok is stored at a temperature of 18 - 20 degrees with a relative humidity of 60 - 70%. For storing uterine bulbs, a temperature of 2 - 5 degrees and a relative humidity of 70 - 80% are suitable. And food onions intended for human consumption are stored at a temperature of 1 - 3 degrees with a relative humidity of 75 - 80%. For better storage, the bulbs in boxes are sprinkled with dry crushed chalk (for 1 kg of product - 20 g of chalk).
It is necessary to regularly carry out protective measures against all kinds of pests: onion flies, thrips, etc. In the fight against them, drugs such as Aktara and Karate Zeon can provide good help. And the fungicide Quadris, used against gray rot and peronosporosis, helps to limit the spread of fusarium.
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