杏软腐病:主要危害果实,染病时初生水渍状圆形至不规则形病斑,浅褐色,扩展很快,病部长出疏松的白色至灰白色棉絮状霉层,使果实呈软腐状,而后产生暗褐色至黑色菌丝,孢子囊梗。发病规律:成熟果实或贮运期易染病。该菌广泛存在于土壤、落叶、落果和空气中,病菌孢子通过气流传播,由伤口或病健果接触传播蔓延。高温高湿条件下极易从成熟果实的伤口侵入。 Apricot soft rot: The main hazards of fruit, when infected with primary water stains like irregular to the shape of spots, light brown, expanding rapidly, the disease grow loose white to gray cottony mold layer, so that the fruit was soft rot , Then dark brown to black hyphae, sporocysts. The incidence of law: ripe fruit or storage-prone infectious disease. The bacteria are widespread in the soil, deciduous, deciduous and air, bacteria spores through the air flow spread by the spread of wounds or sick fruit contact. Very easy to invade from the ripe fruit wound under the conditions of high temperature and high humidity.