Chrysanthemum is not only a beautiful ornamental flower but also widely used in traditional medicine. However, in recent years, powdery mildew has become a common and serious issue during artificial cultivation. This fungal disease typically thrives in high humidity, poor air circulation, and when the temperature fluctuates by more than 10°C between day and night. The disease tends to occur frequently from late August through October, with the most severe outbreaks happening between September and October. Once infected, the plants suffer from stunted growth, leaf drop, or even failure to bloom, which significantly impacts their ornamental value, aesthetic appeal, and medicinal use. Prompt prevention and treatment are essential to avoid major losses.
In the early stages of infection, small yellowish, transparent white spots appear on the leaves. Most infections start on the upper surfaces of the leaves, though the lower parts can also be affected. The petioles, young stems, and new leaves are also vulnerable. Under favorable conditions of temperature and humidity, these lesions quickly expand, merging into large patches of white powdery mold or grayish fungal layers. In severe cases, the infected leaves may turn yellow, show chlorosis, and develop deformities. New shoots may stop growing, stems may bend, flowers may become small and malformed, and in extreme cases, the plant may become dwarfed, sterile, or even die.
To manage powdery mildew effectively, several control measures should be implemented. First, during cultivation, it's important to remove dense, yellowing foliage to improve air circulation and light penetration. Infected plants should be promptly removed, burned, or buried deeply to prevent further spread. Second, soil moisture should be carefully managed, and the use of phosphorus and potassium fertilizers should be increased to strengthen the plant’s natural resistance. Excessive nitrogen should be avoided, and watering should be done in a way that keeps the foliage as dry as possible. Third, before planting, potting soil, seedbeds, and field soil should be sterilized using appropriate fungicides. A mixture of 50% thiophanate-methyl and 50% thiram at a ratio of 1:1, diluted to 600–700 times, can be applied. At the first sign of disease, spraying with 50% Garnett WP or 75% triclopyrazole at a dilution of 1000 times every 10 days for three applications can help control the spread. During the epidemic period, 15% triadimefon emulsion diluted to 1500 times or thiophanate-methyl wettable powder diluted to 800–1000 times can be used every 7–10 days, with up to four applications, yielding excellent results.
Pizza Oven
Pizza ovens, as the name suggests, are primarily used for baking pizzas. It not only ensures that the pizza reaches the ideal degree of doneness in a short time, but also makes the crust of the pizza crisp and keeps the interior soft and moist, thus enhancing the overall taste and quality of the pizza. In addition, the pizza oven also has a variety of functions, such as roast meat, roast chicken wings, roast steak, etc., so it is widely used in pizza shops, bakery shops, burger restaurants, western restaurants and other places.
The working principle of the pizza oven is mainly based on hot air or high temperature heat source to bake the pizza. Depending on the type of pizza oven, it works differently. For example, a traditional pizza cellar oven uses wood or coal as a heat source to bake the pizza over a high flame. Modern pizza ovens may use more efficient and environmentally friendly heating methods such as electric heating, natural gas or air heating principles. Regardless of the type of pizza oven, the core goal of the pizza oven is to ensure that the pizza is heated evenly for optimal cooking results.
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