Broad bean powdery mildew
Peony, scientifically known as *Paeonia suffruticosa* Andr., is also commonly referred to as Dan Pi, Dan Danpi, wood peony, bar Dan, or Luoyang. This deciduous shrub belongs to the Ranunculaceae family and holds significant value in traditional Chinese medicine. The root bark is harvested for medicinal use, and it is known in Chinese medicine as Danpi or Mudanpi. It is used for its ability to clear heat, cool the blood, and promote blood circulation. Peony is mainly cultivated in provinces such as Shandong, Anhui, Hubei, Hunan, Sichuan, and along the middle and lower reaches of the Yellow River.
The disease primarily affects the stems, leaves, and buds of the plant. Initially, water-soaked ulcers appear on the stems, which later develop into black spots ranging from a few centimeters in size. These lesions have a dark center that gradually fades toward the edges. Young stems near the ground are often infected, leading to the entire branch turning black and dying. When the pathogen invades the roots and the base of the stem, neck rot occurs. On the leaves, symptoms typically begin with dark green water-stained areas that progress to dark brown spots, causing the leaves to wilt. The disease resembles gray mold, but the key difference is that this condition results in dark brown, leathery lesions without a visible mold layer, whereas gray mold appears grayish-brown with a characteristic mold coating.
The causal agent is *Phytophthora cactorum* (Let Cohn) Schrot., which belongs to the subfamily of flagellate fungi. Asexual spores, called sporangia, are colorless, oval-shaped, and feature papillary projections at the top, measuring between 51–57 μm in size. The mycelium can form chlamydospores in the middle, which have a long survival period. Sexual reproduction leads to the formation of globular oospores, light brown in color, measuring 27–30 μm. The optimal temperature for spore germination is between 15–25°C, with high humidity promoting the development of zoospores. Sporangia can also germinate directly into germ tubes, which then infect the host. Chlamydospores usually take 9–12 months to germinate. The pathogen thrives best at 25°C, with a maximum growth temperature of 30°C and a minimum of 10°C.
The disease spreads through oospores, chlamydospores, and mycelium remaining in the soil over winter. During the following growing season, heavy rainfall can trigger an infection peak. Years with excessive precipitation and high humidity increase the likelihood of disease outbreaks. High temperatures or moisture retention after rain can further exacerbate the problem.
To prevent the disease, it is recommended to choose well-drained plots or raised beds to avoid waterlogging around the stems. Infected plants should be removed promptly and disposed of centrally. Affected areas can be disinfected using quicklime, 43% formaldehyde, or 70% Dukesson WP diluted at 500 times. Fungicides such as 25% metalaxyl WP at 200 times dilution, 58% metalaxyl WP at 400 times, 64% WP at 50 times, 72% DuPont Wet powder at 600–700 times, or 69% Anke manganese zinc wettable powder at 900–1000 times can be applied to control the spread of the disease effectively.
Dried Squids are a popular snack in many Asian countries, especially in Japan, Korea, and Thailand. They are made by cleaning and drying fresh squids until all the moisture is removed, resulting in a chewy and flavorful snack.
Pure dried squids are made without any additional flavorings or seasonings, so they have a natural taste that is slightly salty and briny. They are often served as a bar snack or as a topping for rice dishes, noodles, or salads.
Dried squids are a good source of protein and low in fat, making them a healthier snack option than many other processed snacks. They are also rich in vitamins and minerals, including vitamin B12, selenium, and phosphorus.
Overall, dried squids are a tasty and nutritious snack that can be enjoyed on their own or used as a flavorful ingredient in many dishes.
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