What if the meat is not ventilated in the house?

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Picture and text: curator

What we are going to talk about today is ventilation. We often mention the word ventilation, and we actually have a clear consensus on ventilation. One is to open windows frequently, and the other is to create air flow as much as possible.

There seems to be no doubt about it. If we don't open the window in time, or if we don't blow the meat with an electric fan after watering the meat, we will all feel guilty or a little worried: is it not ventilated? Will it be more prone to black rot?

In fact, most of the time, we only vaguely know that as long as ventilation can effectively reduce the probability of black rot. But what exactly is ventilation, there is often not a definite standard.

Since we are creating a ventilated environment for meat, what exactly is ventilation? Is fresh air ventilation? Or is fast-moving air ventilation? Or is air with high oxygen content considered ventilated? Or both?

There is a meat friend who wants to take his children out to play during the holiday. She wondered whether the window was open or closed. Leave the window open. She thinks it is not safe to be away from home. Close the window. She is worried that the meat will rot to death if it is not ventilated.

This is obviously setting the standard of ventilation based on people's subjective feelings. After all, our fundamental goal is to reduce the possibility of black rot in meat, so our starting point should be meat, not people. People use lungs to breathe air directly, and the main respiratory organ of meat is her root system. The root system of meat is not exposed in the air, don't forget that it grows in flowerpots.

At this point, many meat friends will be very happy to say: I use the red pottery basin, or: I use the root control basin. I think you are happy too early, do not forget that the root system of meat is not directly installed in the flowerpot, the soil is their personal environment.

Let's give an example to illustrate the importance of ventilation in soil, flowerpots and planting environment.

If you are packed in a thick plastic bag, the plastic bag is in the big wardrobe in your bedroom. You find the remote control of the bedroom air conditioner in your coat pocket. You feel so suffocated that you are almost out of breath. At this time, you can do several things, one is to press the remote control of the air conditioner and turn the air conditioner on to the ventilation gear, the second is to find a way to open the door of the wardrobe, and the third is to break the plastic bag.

Is there a choice of one or two? I don't think so. You don't have to go through your head, just think about it with your toes and know that breaking a plastic bag is the right solution. If the plastic bag is not broken, even if the room outside is full of pure oxygen, you still have to suffocate.

Everyone should understand my analogy. Plastic bags represent the soil, which is the layer closest to the root system, the wardrobe represents the flowerpot, is the second floor, and the room represents the external environment, which is the third floor.

To solve the ventilation problem should always start from the innermost layer, the inner layer problem is not solved well, no matter how ventilated the outer layer, the impact is minimal.

Some meat roots grow out of drains, and I never cut them off, because keeping these roots without soil allows them to breathe well. When the soil is thoroughly watered-I'm not talking about watering through the basin, but the kind of supersaturation that has been drenched in the rain for hours-there is almost no air in even the whole granular soil. All the voids are filled with water, which is no different from soaking meat in water. At this time, if some roots are not wrapped in soil, that is very powerful, because no matter how wet the soil is, it will not affect the respiration of meat.

Some meat friends like to blow an electric fan into the house with the meat drenched in the rain. I don't think it's good. Because the wind brought by the electric fan can only promote the evaporation of water in the surface soil, it is of little help to the roots in the deep soil in a short time. On the contrary, the outdoor environment with higher oxygen content will make the water in the soil dissolve more oxygen, which is more conducive to the breathing of meat.

The ventilation level of the indoor environment has a great influence on the open bowl-shaped containers, but has little effect on those bottle-shaped containers. Therefore, the smaller the caliber and the bigger the belly, the higher the demand for soil, because the shape of the basin itself is not conducive to ventilation.

Some meat lovers think that keeping the soil dry often is good for ventilation. After all, there are more air gaps in the dry soil. This is a big misunderstanding of the ventilation problem.

The gap in the soil is very small, so even if there is an electric fan outside, there will not be any effective air convection in the soil. The only function of blowing is to speed up the drying of topsoil.

The only way to make the air in the soil flow is to water it. The water will occupy the original position occupied by the air, squeezing out the harmful gas from the roots. Water evaporation causes water vapor to leave the soil from the surface of the flowerpot, thus sucking fresh air into the soil.

In the summer, many meat friends are still figuring out how to cut off the water. The loss of water will not only make the meat dry to death due to lack of water, but also lead to the overgrowth of fungi due to the lack of air circulation in the soil, resulting in black rot.

Ventilation is from the inside out, don't worry about forgetting to open the window, don't be complacent about blowing the fan, you have to think about whether it is ventilated or not in the depths of the soil.

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