Heavy sorghum farming leads to an accumulation of harmful bacteria in the soil, which increases the likelihood of plant diseases. In protected areas, the high multiple cropping index makes crop rotation difficult. Continuous planting of the same crops raises the bacterial content in the soil, and the warm, humid microclimate in these areas is ideal for disease development, resulting in a higher incidence of infections.
Improper agricultural practices and irrational irrigation methods also contribute to disease outbreaks. Field surveys show that diseases are more common in flat-level cultivation compared to raised-bed systems. Fields with excessive flooding or frequent watering experience higher disease severity.
Premature planting is another factor contributing to pepper plant death. In recent years, some farmers have rushed planting by sowing too early, often without considering environmental conditions. For example, in Changle Ditch, many farmers planted in mid-July last year. Due to intense sunlight, high temperatures, and humidity, combined with dense planting, severe yellowing and tree death occurred.
Pathogen infections during the growth period also play a key role. Recent studies in Shouguang City identified two main types of pathogens causing pepper dead tree disease: bacterial and fungal. Bacterial wilt causes leaf wilting from the top, with rapid leaf blight and brown vascular discoloration. A milky white exudate appears when the stem is cut. Fungal diseases include three types: wilt, blight, and sclerotinia. Wilt begins with lower leaves dropping, and the base of the stem rots. Blight spreads quickly, especially during fruit setting, causing leaf wilting and defoliation. Sclerotinia disease affects stems and branches, producing white mycelium under high humidity and black seed-like structures later on.
Epidemic disease has the highest incidence, accounting for about 70% of all cases. It spreads rapidly, especially after high-temperature irrigation, and can affect entire fields within hours. Seedlings, stems, leaves, and fruits are all vulnerable, making it highly destructive. Root rot follows, affecting about 20% of infected fields, typically after fruiting. The roots develop brown lesions, and the bark peels off easily, leading to poor fruit maturation. Early detection is critical, as symptoms are hard to spot initially. Bacterial wilt and blight are less common but still dangerous, especially blight, which spreads quickly and can cause sudden plant death.
To prevent and control pepper plant death, a comprehensive approach is necessary. These diseases spread through water, and pathogens often reside in the soil, infecting the roots. Some diseases can directly invade stems and leaves. Root rot and epidemics can occur at any stage, from seedlings to mature plants.
In practice, some farmers use grafting or soil fumigation to reduce losses, each with its own benefits and drawbacks. Experts have developed a set of effective prevention techniques based on the entire growing cycle. The strategy includes underground and above-ground measures, covering pre-planting, during growth, and post-harvest stages. Key steps include:
1. Clean seedbeds: Even though many farmers now buy seedlings, most still grow their own. Seedbeds should be clean, using new soil and disinfectants like Trichoderma to kill bacteria.
2. Medication during transplanting: Apply Xiangnong 4 at 1000–1500 grams per acre, mixed into the soil before planting.
3. Strengthen irrigation: One month after planting, apply the agent diluted 600–800 times, and spray it on leaves as well.
4. Regular spraying: Use broad-spectrum fungicides like Dasheng-M45 or Agricultural No. 4 (diluted 800 times) every 7–10 days.
While variety choice plays a role, implementing these measures throughout the growing season can significantly reduce plant death and ensure healthy pepper production.
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