Avocado cultivation techniques Acreage production and pests and diseases commonly found in cultivation

Avocado is a rare fruit in the tropics. It is also called avocado, avocado, avocado, creamy fruit, etc. The fruit is a fruit with high nutritional value, containing a variety of vitamins, rich fat and protein, sodium, potassium, Magnesium, calcium and other content is also high, in addition to fruit and fruit can also be used as dishes and canned food, has a high cultivation value, let's take a look at the avocado cultivation technology!

Avocado cultivation conditions Avocado is light, like warm and humid climate, not cold-resistant, only a few varieties can tolerate short-term low temperature of 0 degrees, cultivated in the world 40 ° S ~ 40 ° N, suitable for annual average temperature of 20 ~ 25 ° C, cold resistance Varieties vary (Mexico is more cold-tolerant, Guatemala and West Indian are less cold-resistant), cold-resistant varieties can withstand -6°C, and low-temperature resistant varieties are dry at 0°C. The annual rainfall is above 1000 mm, the roots are shallow, the branches are fragile, and it is not resistant to strong winds. The influence of strong winds can lead to reduced yield and strong adaptability to the soil.

Avocado propagation method Avocado is multiplied with seeds, and can also be grafted and propagated. When sowing, the seed coat should be stripped on the sand bed to promote germination, and the soil layer should be planted in a deep, well-drained and sheltered place. The row spacing is 5*(6-7) Suitable, mixed varieties can guarantee pollination.

It is best to use seedlings for grafting. The seedling diameter can be grafted by 0.8~1 cm. The grafting or abdominal connection method can be used. The seedlings can be planted in 50~60 cm. The planting distance is 5-6 m. The grafting seedlings are planted for 3 to 4 years or live. The results of flowering in 4 to 6 years of seedlings yielded 25 to 50 kilograms of mature trees and 100 to 150 kilograms of high yield.

Avocado fertilization technology

1. Regular application of nitrogen fertilizer for more than 4 times per year, usually by de-application or application through an irrigation system. 50 kg of organic fertilizer per plant and 50 g of compound fertilizer are applied to the adult tree during the young fruit period, and once again after harvesting, the quantity is doubled.

2. When the leaf analysis indicates that the phosphorus and potassium contents are low, the phosphorus and potassium fertilizers are applied. On some types of soil, zinc can be applied by applying zinc-containing fertilizer or foliar spray. When spring new leaves are sprayed, the spraying is most effective, and the crop grows in The most effective method for calcium soil or soil with low oxygen content is to inject the iron solution into the root zone.

3. When there is nitrogen in some soils and irrigation water, the amount of nitrogen should be reduced. When new leaves are rarely seen on the trees and the leaves are gray or the results are high, nitrogen fertilizer should be added.

Avocado pest control

1. Anthrax

[Hazard] Anthrax is an important disease of avocado, which mainly harms mature fruits, and can also infect leaves, twigs, flowers and young fruits, causing fruit falling and fruit rot, shortening the shelf life. Generally, the fruit is mature after the fruit is mature. The lesion has a diameter of no more than 5 mm before the ripening, and is round, slightly concave, brown or black.

When the conditions are appropriate, the lesions spread quickly, the sag is obvious, and the center of the lesion is radially cracked. Finally, the lesions are contiguous and a pink conidia pile appears. As the fruit matures, the pathogen can invade the flesh, causing dark green dry rot.

[Prevention and control] Clear the diseased branches in the orchard, cut off the diseased leaves, eliminate the source of infection, carry out low temperature pretreatment and low temperature storage as soon as possible after harvesting. Almost all avocado varieties are sensitive to the pathogenic bacteria. The key to prevention and control is to minimize the occurrence of other fruit diseases (especially It is a tail spore spot disease) and avoids mechanical damage in fruit transport.

2, scab

[Hazard] The affected fruit has a slight round brown ridge-like protrusion at the beginning, and then turns brown to light purple. After the fruit matures, the lesions are combined, the center is concave, and the peel is rough. The disease does not affect its flavor quality after infecting the fruit, but the appearance quality is seriously degraded.

In the young fruit period, the disease occurs severely in cold and humid weather. It can also damage the leaves, brown spots appear on the damaged leaves, the leaves shrink, and the lesions develop further into a star shape and a central perforation. Leaf damage often occurs at the top of the canopy, and the lesions are mostly in the leaf back texture. The lesions are small, discrete and discontinuous, and difficult to observe. Petiole and twig lesions are oval in shape and are easily confused with spots caused by scale insects.

[Prevention and treatment] Cut off the diseased branches to reduce the pathogens, spray Bordeaux mixture or other copper preparations.

3. Cercospora disease

[Hazard] can damage leaves, stems and fruits. Infecting fruit, forming plaque on its surface or causing cracking of the epidermis, which can cause anthrax infection. When infesting leaves, firstly, there are 2 to 5 mm dead spots on the leaf surface, which are brown at first, then turned purple, and the spots spread to both sides of the leaves. The shape is irregular. When severe, the plaques form a large dead spot.

[Control] Chemical control, spraying copper preparations and azoxystrobin on branches and fruits.

4, small hole shell fruit rot

[Hazard] The symptoms of the susceptible fruit before harvesting are not obvious, and the lesions are small and shallow. The symptoms become obvious during the ripening process after the fruit is harvested and softened. Small and irregular brown to red lesions appear in the initial peel. Due to the invasion of the vascular bundle by the bacteria, the peel can be seen to show brown streaks in the flesh, and then purple-brown irregular lesions appear in the pedicle. As the fruit matures, the epidermis lesions gradually become darker and darker, and the brown peel is covered with a layer of taupe mycelium and spores, which ooze brown flesh and juice, giving off an unpleasant smell.

[Prevention and control] Cut off the dead branches, remove dead wood and diseased fruit, choose fruit in sunny weather, strengthen fruit tree nutrition, and reduce other diseases.

5, rot disease

[Hazard] The fruit syrup is first ill, and there is slight wilting around the pedicle of the fruit. As the fruit matures, the bacteria invade the fruit, and there is obvious black rot around the pedicle. And gradually spread to the entire surface of the fruit, the bacteria invade the flesh, causing tissue discoloration, degradation, and emitting unpleasant odor, thereby reducing fruit quality.

[Control] Pathogens can survive on the host disease. Therefore, it is necessary to remove the source of infection in time to avoid accumulation of sick bodies in the park. Watering the lower part of the orchard prevents the bacteria from moving to the higher part of the fruit. Elimination of water stress can reduce infection. Covering the film under the tree or weeds can accelerate the decomposition of the diseased body. In addition, do not harvest in the rainy days.

6, Phytophthora fruit rot

[Hazard] Phytophthora can cause fruit rot before and after harvest, and can lead to stem ulcer and rot. The susceptible fruit often has black round lesions in the proximal pedicle, and the bacteria can invade the flesh.

[Prevention and control] Cut off the dead branches and stems of the disease, clean up the orchard, remove the fruit, the diseased fruit, and prevent the pathogen from infecting again. The plant is covered with a thick covering to inhibit the spread of pathogens in the soil.

7. Soot disease

[Hazard] The surface of fruits, leaves and stems is covered with a large number of black soot-like hyphae and spores, and is grown on the honeydew that is secreted by wax mites and white mites.

[Control] The key is to control pests and reduce the production of honeydew. A better method is to apply natural enemies for biological control.

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