A recent survey of vegetable pest monitoring sites in the city found that individual greenhouse tomato late blight disease occurred seriously, the diseased plant rate was 60%, and the disease rate was 40%. Although the temperature is high, precipitation is low, and sunshine is high since the beginning of winter, the overall meteorological conditions are conducive to the growth of vegetable facilities. However, the staged low temperature and low illumination or large temperature difference between day and night is also conducive to the occurrence and epidemic of diseases such as late blight. Symptom recognition Tomato late blight is an important tomato disease caused by Phytophthora infestation. When the leaves are susceptible, the bacteria first invade from the leaf tip or leaf margin. At the beginning, it is a watery chlorotic spot. When the air humidity is high, the lesion rapidly expands and invades along the leaf veins to the petioles and stems. Brown spots are formed at the site; the fruit becomes hard when it is susceptible to disease, and the site of the disease is dark green with oily stains and dark brown or tan later. When the humidity is high, white mold layer can be seen on the surface of the lesion. In severe cases, the stems are easily rotted, the leaves are dry, the plants are wilted or the fruits are brown, which seriously affects the yield and quality of the tomato. Prevention First of all, pay attention to adjust the room temperature humidity. The disease development temperature is 18°C-20°C, and the optimum relative humidity is above 95%. Therefore, in the daily management, in the case of good control of temperature, ventilation and dehumidification should be promptly conducted to avoid condensation or water film on the leaves of the plants. Watering should be selected in the sunny morning and avoid cloudy days after watering. Control after onset should be properly controlled. Watering. Second, it is necessary to balance fertilization and avoid partial nitrogen fertilizer to ensure healthy growth of plants. Again, the diseased and diseased fruit should be promptly removed after the onset of disease, and a 25% azoxystrobin suspension 1500 times, 69% dimethomorph-manganese zinc wettable powder 600 times, and 68% refined arsenic manganese zinc should be selected. Water dispersible granules 600 times liquid, 52.5% mouth oxaconazole cream urea cyanide water dispersible granules 1800 times, 72.2% propamide propamocarb 800 times liquid to control, control the spread of the disease. In addition, 45% chlorothalonil aerosol can be used in the early or early onset of the disease, and fumigation can be performed after the close of the room in the evening. Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving the quality, color, aroma and taste of food, as well as for the need of preservative and processing technology. Due to the rapid development of the food industry, food additives have become an important part of the modern food industry, and has become an important driving force of technological progress and technological innovation in the food industry. In the use of food additives, in addition to ensuring their due function and role, the most important thing is to ensure the safety and health of food. Supplement Ingredients,Gamma Aminobutyric Acid,Alpha Gpc Powder,Organic Spirulina Powder Xi'an Double H Health Technology Co., Ltd , https://www.xahnhcj.com