Try to keep the brix about 12 and the sap pH near 6.4 will do much to prevent it. Copper deficiency may be a factor.
On 24-05-2018 19:10, Morrone, Vicki wrote:
If you would like to access a searchable archive of the all the previous Mich-Organic listserv postings copy this URL and paste in your browser address field http://list.msu.edu/archives/mich-organic.htmlDo you have a favorite variety that has resistance? Wheat or barley
Do you have any management to reduce incidence of infection?
Do you have good treatment by any omri approved fungicides?
Have you found a crop density that seems to reduce % infection?
Share your experiences with others.
Organic farming specialist
Center for Regional Food Systems
Dept of Community Sustainability
Michigan State University
East Lansing, Mi 48824
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