PEST AND DISEASE CONTROL IN VANILLA

PEST AND DISEASE CONTROL IN VANILLA

a. Pest

1. Snails

Attack and damage stems, flowers and fruit. The activities carried out at night. Control: manually by taking and collecting snails one by one and then burned at once in one hole.

2. Grasshopper sword

Damage / eat young leaves and stems vanilla. Control: spray PESTONA or Natural BVR

3. Stem borer

Larvae of this pest damage / menggerek vanilla plant stem that causes vanilla plants slowly wither and die. Control spraying PESTONA

4. Caterpillars and the caterpillars fire crested

Damaging the shoots, leaves, stems and flowers. Control: spraying PESTONA

VANILLA

b. Disease

1. Root rots

Symptoms: black roots, the plant becomes brown and eventually die, usually occurs during the highest production was first reached. Control: maintaining soil fertility with fertilizers, provision of lime to taste, and adjust the humidity, beginning with Natural GLIO prevention.

2. Stem rot

Cause: The fungus Fusarium batatatis. Symptoms: the stem occurred in black spots that will spread quickly and circular. Stem attacked would wrinkles, brown and finally dry. Control: reducing moisture and good drainage, when the cuttings will be planted dyed in the NASA POC + Natural GLIO.

3. Rotten fruit

Found in young fruit vanilla. Symptoms: appear when attacking the base of young fruit so many pieces falling and when attacking the middle of the fruit will be black, then dry off. Control: Natural spraying GLIO + sugar dose of 1-2 teaspoons per 10 liters of water.

4. Stem rot

Cause: The fungus Sclerotium sp. Symptoms: the base of the stems appear brown and kebasah-basahan, which attacked the plant and the land around there misellium white fungus like fur with lots of brown Sclerotium. Control: use the base of the stem rot-free seed, spraying Natural GLIO + sugar.

5. Brown spots on fruit

Cause: the fungus Phytophthora sp. and attacked the nearly ripe fruit vanilla. Symptoms: dark brown spots and eventually rot. Control: (1) immediately attacked by picking fruit and then burn it, (2) spraying with Natural GLIO sendok/10 dose of 1-2 liters of water.

6. Brown spots on stems

Cause: The fungus Nectria vanilla, zimm. Symptoms: stem looks brown spots which eventually blackened and curled sections and die. Control: Cut and burn the affected stems.

7. Antraknosa

Cause: The fungus Calospora vanillae, Mass.. Symptoms: stems, leaves, yellowish brown fruit looks smooth and clearly visible and not the attacked. Control: Cut and burn affected parts, set up the moisture and drainage.

8. Red rust

Cause: Algae Cephaleuros heningsii, Schm. Symptoms: spots on leaves and continue to spread until the next dry leaves die. Control: Remove infected parts and adjust the humidity of the garden by pruning the tree protector.

9. Postharvest diseases

The cause of a disease that attacks the vanilla after harvest: Aspergillus, Penicillium, Rhizopus, and Sclerotium sp, sp. Control: post-harvest handling is good.
Note: If the Control of pests and diseases with natural pesticides can not be overcome, to use chemical pesticides are recommended. To be more evenly spraying chemical pesticides are not easily lost by dn rainwater add Adhesives Straighten dose of 1-2 AERO 810 cap / tank.

HARVEST AND POST HARVEST

• Picking at the age of 240 days (8 months) will produce a dried vanilla with a high vanillin content, low ash content, the highest yield and levels of safe water
• The characteristics of vanilla are ready for harvest that is the color changed from dark green to light green shiny bleak with small stripes of yellow color that gradually widens until the end of the fruit
• Harvest season between May to July, around 2-3 months
• How to harvest it is best to pluck ripe fruit one by one without disturbing other fruits in one cluster is still raw, to maintain quality of vanilla.
• The fruit is collected in bamboo baskets and maintained so as fruit is not injured or disabled and sorting based on size, shape, level of maturity and the fruit of defect> 20 cm
• Perform withering to stop the process of respiration that occurs in fruit, kill the cells of fruit and vanilla without reducing the activity levels of enzymes in the fruit. Withering process by using a boiling water-filled ¾ with temperatures between 65-950 C
• Perform curing in a special box complete with lid and sack as its base, utuk aroma formation during 48 hours +
• Perform drying by drying in the sun, roasted and aerated to reduce the water content up to 25-30%
• Place the dried fruit of vanilla in the box that it has been coated newsprint paper / thin plastic bag and store at room temperature, ready to be delivered and sold.