In the ripening stage of pear fruit, it is mainly to prevent all kinds of pathogenic bacteria from infecting the fruit, especially paying special attention to pear black spot disease, ringworm disease, rot disease, brown rot and other pathogens invading the fruit. At the same time, we must master the correct harvesting, transportation, and storage technologies. First, the disease 1. Pear scab. A drug must be sprayed 15 days before harvesting. In case of rain before harvesting, it should be sprayed again 5-7 days before harvesting. It is best to use highly effective systemic fungicide, such as 12.5% ​​special azole WP 2000 times. Orchards with mild or no disease may also be sprayed with a protective agent to prevent it. The commonly used protective agents are: 70% dexamethasone WP 1000-1200 times, sterilized copper water 500-600 times, etc. When adding the drug to help kill or harm 1000 times Lipei, can improve the control effect. 2. Ring disease. After infecting the fruits, Physalospora pneumophila latent in the lenticels of the fruit, and the disease occurred in the storage period after harvest. This period of spraying can kill some of the latent bacteria in the rind of the fruit and reduce the rot in the storage period. Spraying is usually done 10-15 days before pear harvest. The commonly used agents are: 50% carbendazim WP 800-1000 times + 90% schisomide WP wettable powder 600-800 times, or 40% bacteriocleactive WP 1000-1200 times. 3. Phytophthora rot. Harvest anaerobic rot bacteria can continue to infect fruits and cause rot. Before the harvest, pear black spot disease and rosy ring disease should be prevented and prevented. The orchard with serious disease can be used to prevent and cure pear black spot disease and ring spot disease before it is harvested. If sprayed, add 90% schisomide WP to 700 times. 4. Brown rot. An orchard with brown rot should be promptly inspected and removed from the tree to pick up fruits and pick up ground rot to reduce the amount of bacteria in the field. Before the harvest, in case of ice bruising, it is necessary to spray a systemic medicament. The commonly used agents are: 50% carbendazim WP 800-1000 times or 70% thiophanate-methyl WP 1000-1200 times. 5. Black spot. The pear orchard planted with snow pears should also pay attention to the prevention and treatment of black spot disease while preventing scab. The use of 80% Dashui WP 800-1000 times + 50% carbendazim wettable powder 800-1000 times liquid, and then added to help killing or harming Lipid 1000 times can effectively prevent black spot and scab. Second, pests Under normal circumstances, no longer use chemical pesticides to control pests during pear ripening, and must be used in accordance with the last date of safe use of various pesticides on fruit trees to avoid pesticide poisoning. Therefore, when pests are controlled during fruit harvesting, artificial control should be used. 1. Picking and falling fruit. The fruits damaged by pests are easy to fall off in advance, and the fruits are close to the ripening stage. The fruits should be picked and dealt with in time to eradicate some of the uneaten pear borer and peach borer. 2. Manually kill adult worms. After the fruit is harvested or harvested, most of the tea-winged pheasant adults fly over to the orchard's house to prepare for winter, and this habit can be used for manual capture to reduce the year of the year. A pseudo-dead tree seizure using a white-tailed adult beetle. 3. Prevention and control of damaging spawning of big leafhoppers. In the sapling orchards, adults and females lay eggs on the trunks and branches before they lay eggs to prevent adults from spawning eggs. Black light can also be used to trap adult insects. Saplings are prohibited from intercropping cabbage, radish, carrots and other late autumn crops. In addition, when the number of adults is large, 50% phoxim EC can be sprayed on the tree in adult spawning period 1000-1500 times. 4. Prevention of pear hibiscus. A serious orchard occurs in the pear wood hoe, and the fruit should be sprayed 1-2 times after harvesting to kill the remaining pear hibiscus and minimize the number of adults entering the winter. III. Harvesting and Storage Technology Pear fruit harvest packaging should be as gently as possible to reduce the pressure injury, bruises, so as to avoid pathogen infection caused by rotten fruit. Pear fruit must be carefully selected before storage, and treated with medicaments to reduce the incidence of fruit during storage. Can be used 90% sedative cream wettable powder 600-700 times + 50% carbendazim WP 800 times liquid soaked fruit for 10 minutes or sec butylamine (preservation agent) 200 times liquid soaked fruit 1 minute, after soaking Dry, wrap, and box. Low temperature storage after harvest can basically control the incidence. The temperature is generally controlled at 0°C-2°C, and the lowest temperature is not lower than 0°C. Pear fruit storage temperature is generally about 16 °C. Two days are required to fill the library and cool down slowly after entering the warehouse. The specific approach is: drop 1°C per day after entering the library, drop to 12°C, drop 1°C every 5 days, drop to 8°C, drop 1°C every 4 days, drop to 4°C, decrease every 2 days 1 °C, always down to 1 °C, and kept at 10.5 °C. In short, the early cooling rate should be slow, moderately accelerated in the middle and late. The storage temperature can not be lower than 0°C. Under the condition that the storage temperature is below 0°C for a long time, the fruits are vulnerable to freezing injury. If the temperature drops too quickly after storage, the fruit is vulnerable to cold damage and black heart disease occurs. Erythritol For Yogurts,Etherol Sugar Substitute,Polyol Erythritol,Erythritol Vegan Ningxia Eppen Biotec CO.,LTD , https://www.nxeppen.com