How to prevent tomato fruit rot in autumn

Autumn is generally the season for tomato fruit rot. How can we better prevent and control it at this time?

Tomato fruit rot prevention methods:

Soft rot is a bacterial disease that mainly infects stems and fruits. When the fruit is infected, the skin is intact and shiny, the flesh is rotten and soft, and it emits a foul odor after breaking, and it is easy to fall off and becomes a white dead fruit after drying.

Prevention and control methods: Before or in the early stage of the disease, use 4000 times diluted 72% agricultural streptomycin sulfate soluble powder or 1000 times diluted 70% dichlorodiphenyltrichloroethane, etc., spray once every 8-10 days. The number of spraying depends on the condition of the disease.

Fruit rot caused by brown rot is a fungal disease that mainly harms fruits that are close to maturity. It often produces light brown spots on the shoulder to near the top of the fruit, which later develop into concentric ring spots and turn dark brown. The surface is smooth and does not soften. When the humidity is high, a gray-white mold layer grows on the lesions.

Prevention and control methods: When the disease first appears, use 800-1000 times diluted 25% Ridomil or 600-800 times diluted 75% Benomyl, spray once every 7-8 days, and spray 2-3 times in a row.

Fruit rot caused by anthracnose is caused by a deuterocoria fungus. The bacteria infect the fruit before it colors, and remain dormant until after it colors. Initially, small transparent spots appear, which gradually expand and turn black and slightly concave. The spots have concentric rings with small black dots on them. Under humid conditions, they secrete red sticky substances, and finally the fruit rots and falls off.

Prevention and control methods: During the green fruit period, use 800 times diluted 80% anthracnose fumei wettable powder or 500 times diluted 50% carbendazim wettable powder, spray once every 8-10 days, and spray twice in a row to inhibit the development of the disease.