Archives for March 2014

It has been in the news, of course, about the severity of the 2013/2014 winter with record breaking low temperatures and higher than normal snow amounts in many locations.  So how does all this translate to crop insect pests?  As an article that I read last week said, “It’s complicated”.

There are many factors that affect insect mortality through the winter months.  It is not only just the cold, but the amount of snow cover, overall fitness of the insects going into the winter diapause (hibernation), how well protected were they from the cold, what the weather conditions are coming out of winter, and so on.

What to Expect

Local native insects are much more likely to survive the winter than southern migratory insects.  [Read more…]

Peas are planted as early as ground can be worked in late February or early March in the mid-Atlantic states. Planting continues into late April to stagger the harvest.  This is especially important for peas grown for processing.  Peas planted later, in April, germinate and emerge quickly in the relatively warm soil, but early planted peas emerge more slowly.  This exposes the new root and shoot emerging from the seed to the herbicide in the soil for a longer period of time.  In addition, the new seedling’s ability to detoxify a herbicide is temperature dependent, working more slowly in cold weather.   These conditions make the crop more susceptible to herbicide injury during cold weather that can reduce the stand or delay harvest. [Read more…]

All seed used in transplant production, as well as any transplants brought into the greenhouse should be certified ‘clean’ or disease-free.

Seed Treatment

Important diseases such as Bacterial leaf spot of tomato and pepper can cause major problems in transplant production if introduced into the greenhouse. Bacterial leaf spot of tomato and pepper can be seed-borne and infested seed can be a major source of inoculum in the greenhouse and cause problems in the field later in the growing season. As a rule for any crop, any non-certified or untreated seed should be treated, if applicable, with a Clorox treatment, or hot-water seed treatment, or dusted to help minimize bacterial or damping-off diseases. For more information on seed treatments for specific crops please see Table E-14 on page E45 in Section E of the 2014 New Jersey Commercial Vegetable Production Recommendations Guide.

Selected Organic and Conventional Fungicides, Bactericides

An updated table for selected organic and conventional fungicides and bactericides labeled for greenhouse use is available in Section E of the 2014 New Jersey Commercial Vegetable Production Recommendations Guide. The table includes a comprehensive list of fungicides and biological agents approved for greenhouse use. Table E-15 can be found on pages E46-48.

Proper greenhouse sanitation is important for healthy, disease-free vegetable transplant production.

Efforts need to be made to keep transplant production greenhouses free of unnecessary plant debris and weeds which may harbor insect pests and disease. Efforts need to be taken throughout the transplant production season to minimize potential problems.

• All equipment, benches, flats, plug trays and floors should be properly cleaned and then disinfested prior to use.
• Any weeds in or around the greenhouse structure should be removed prior to any production.
• Any transplant brought into the greenhouse from an outside source needs to be certified ‘clean’, as well as, visually inspected for potential insects and diseases once it reaches your location.

Remember, disinfestants, such as Clorox, Green-Shield, or hydrogen dioxide products (Zerotol – for commercial greenhouses, garden centers and Oxidate – commercial greenhouse and field), kill only what they come into direct contact with so thorough coverage and/or soaking is necessary. The labels do not specify time intervals for specific uses, only to state that surfaces be ‘thoroughly wetted’. Therefore, labels need to be followed precisely for different use patterns (i.e., disinfesting flats vs. floors or benches) to ensure proper dilution ratios. Hydrogen dioxide products work best when diluted with water containing little or no organic matter and in water with a neutral pH.