Pepper defoliation is often caused by these diseases:

Leaf blight. The biggest characteristic of the disease is that it develops from the bottom up, the lesions are grayish white, and there is a perforation in the middle. At the later stage of the disease, the bottom of the stem is shaken by hand, and the leaves fall down "booming" to become "barrel commander". For the prevention and treatment of the disease, it is recommended to spray 10% difenoconazole 1500 times solution + 20% thiabendazole 600 times solution, or 20% crown green (prochloraz + copper rosinate) 800 times solution.

Bacterial leaf spot. Mainly occurs in the upper leaves. The leaves appear yellow-green water-soaked small spots in the early stage of the disease, and the lesions become rust-colored in the later stage, and they appear thin and crisp due to the loss of leaf flesh and only the epidermis. The disease develops rapidly in a high-temperature and high-humidity environment, and leaves are severely decayed later. In the prevention and treatment, spray 2% of Jiamei rice (chunlemycin) 600 times solution + 72% agricultural streptomycin 4000 times solution, or 20% leaf cumin 1000 times solution, or 33.5% net fruit extract Copper copper) 750 times solution.

powdery mildew. White powder spots appeared on the leaves during the onset of disease, and later developed into large patches of powder, which covered the entire leaf, causing serious plant defoliation. To prevent and treat the disease, spray 25% of pyrimethanol 1000 times solution, or 30% of mycotinate 1000 to 1500 times solution.

White star disease. The main point of identification of the disease is that the lesions on the leaves are nearly round, with small white spots, which look like scattered white stars, causing a large number of fallen leaves in the late stage of the disease. To prevent and treat the disease, spray 12 times 500% solution of copper rosinate emulsifiable concentrate, or 300% solution of 14% copper amide complex.

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Organic Potato Starch

Organic Potato starch is produced by fresh potatoes. The potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then extracted and dried to powder. Organic potato starch can replace cornstarch in most cases as it is also a thickener for foods, such as soups, sauces, batters, baked goods, etc.

It contains typical large oval spherical granules, their size ranges between 5 and 100 μm. Potato starch contains minimal protein or fat. This gives the powder a clear white color, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture, and a minimal tendency to foaming or yellowing of the solution.

Potato starch contains approximately 800 ppm phosphate bound to the starch, this increases the viscosity and gives the solution a slightly anionic character, a low gelatinization temperature (approximately 140 °F or 60 °C), and high swelling power.

As a professional producer and supplier of organic potato starch, our starch is produced, processed, and stored in strict accordance with EU and USDA organic standards. It is 100% traceable.

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