Abstract:

Fruit rot disease is the main disease that harms fruit of bayberry and causes significant economic losses. To clarify the effect of Bacillus preparations on preventing and controlling fruit rot and improving fruit quality of bayberry, Dongkui bayberry was used as the test material in facility cultivation. Field trials were conducted using Lvkangwei and superoxide dismutase (SOD) microbial preparations. The bacterial agent was sprayed from the young fruit stage of bayberry every 15 days, and the fruit rot rate and fruit quality related indicators were measured during the fruit maturity stage. The results showed that compared with the control, all bacterial agent treatments had good control effects on fruit rot disease, with an average fruit rot rate decreased by 3.87-10.67 percentage points; All bacterial agent treatments were able to improve the fruit quality of bayberry, with Lvkangwei 350 fold dilution solution showing the most comprehensive effect, significantly reducing the titrable acid content of the fruit, increasing SOD enzyme activity, total flavonoid content, and anthocyanin content, followed by the other treatments; The 250 fold dilution solution of SOD microbial preparations has the best effect on preventing fruit rot disease of bayberry, which is worth promoting vigorously in production.

Key words: bayberry, fruit rot disease, Bacillus preparation