What do you mean by exposure?

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Picture and text: curator

The seemingly simple problem of exposure has caused a lot of misunderstandings and led to the death of a lot of meat during the summer. We have a misunderstanding about the term exposure because we think from the bottom of our heart that meat likes the sun. Sometimes we calculate how long the meat will be exposed to the sun, and expect it to be as long as possible. In the strong sun, the leaves of the meat often appear transparent, and the colors become very bright. This will make us think that it is quite comfortable for meat to be dried in the sun.

Many florists think that only when the temperature rises above 35 ℃ and the weather is clear, it is necessary to block the sun. Exposure, of course, is in a very strong sun to be regarded as exposure. In fact, the standard of exposure that the curator wants to say is much lower than you think. To avoid exposure means not to expose the meat to direct sunlight. Violence means exposure, not very much.

For example: in summer, if we park outdoors, we all know how to park our car in the shadows, even the mottled shadows of trees. If we park in the open air casually, the temperature in the car will be incredibly high in only an hour. There are many professional tutorials online that teach you how to cook all kinds of delicious food in a car without using a stove. The beginning of these tutorials will tell you to park a black interior car facing south in an open area without shade.

Even in low-temperature weather (below 30 ℃), shading and exposure can show a great difference in temperature. For a car parked in the shadow, the temperature inside is at most 2 ℃ higher than that outside the car. On the other hand, for a car exposed to the sun, the temperature inside the car can easily be as much as 20 ℃ higher than the temperature outside the car.

If we use illuminance measurement software, we can easily measure that in the same environment, the illuminance in the shadow is only a few thousand, and once it is directly exposed to the sun, it will instantly reach tens of thousands of illuminance. It is normal to have a difference of ten times or more.

The main reason why we ignore the sun exposure is often the temperature. We know that the rise in temperature itself is the result of strong sunlight. If the temperature is not high, of course the sun will not be so strong.

For meat, although the need for plenty of sunshine, but this demand is limited, not the more the better. We all know that meat relies on photosynthesis to synthesize organic matter. Every chloroplast in meat cells is a solar factory. The opening of the solar plant requires a close combination of two raw materials and one source of energy. Raw materials are water and carbon dioxide, while energy is sunlight.

In most cases, we all think that there is plenty of water in the meat. After all, isn't there water in their thick leaves? In fact, meat will not use the water in the leaves before the crisis. So no matter how much water is stored in their leaves, as long as the soil is dry, they are in a state of water shortage. And then photosynthesis weakens.

When photosynthesis weakens, sunlight becomes superfluous to meat. In this case, meat will consume nutrients to do something to protect against the sun. One of the things we welcome is the synthesis of anthocyanins, which will color the meat and make it beautiful.

The other thing is that transpiration becomes active. Endless sunlight will cause the fleshy leaves to heat up rapidly. In order to reduce the temperature on the surface of the leaves, the meat has to open stomata and cool down by evaporation of water. Those with darker colors will heat up faster than those with light colors. If there is not enough water to replenish the meat, the cells of the meat will lose water quickly, resulting in leaf dryness of the meat.

Give a rough example to illustrate the impact of exposure to the sun on meat. If you say that a plant of meat consumes water, carbon dioxide and sunlight at 1:1:1 during photosynthesis. Meat collected 10 parts of carbon dioxide as reserves last night. The root system of the meat can absorb 1 part of water from the soil within 1 hour. If we put the meat in an environment that provides one portion of sunshine per hour and bask in the sun for 10 hours a day, the meat can thrive.

What if we provide more intense sunlight, 2 portions of sunshine per hour? According to the 1:1:1 consumption ratio, the roots of the meat can not provide enough water, the meat must consume some of the water stored in the leaves to consume too much sunlight, and synthesize some anthocyanins to protect against the sun. At this time, the meat will become thinner, but it will also become more gorgeous. At the same time, five hours later, the storage of carbon dioxide in the meat was used up, and the meat was completely unable to synthesize any organic matter. At this time, two servings of sunlight per hour are excessive, which causes the meat to heat up rapidly. In order to maintain normal life activities, meat is forced to dissipate heat through transpiration. This consumes more water and makes the meat thinner.

Now do you know the secret that meat is not afraid of the sun? Strong roots are used to ensure the rate of water supply. Enough water to ensure that the roots have water to drink. Loose soil ensures smooth root breathing and provides sufficient energy for cell life. Luxuriant foliage ensures that meat collects enough carbon dioxide at night. Good ventilation ensures that water evaporates smoothly when the meat is cooled by transpiration.

On the other hand, do not expose meat with poor roots or rooting (such as rooting or potted meat), meat with dry soil (such as meat that lacks water), when the soil is too wet and airtight (such as meat that is overwatered), meat with few leaves (such as fresh leaves or old stump meat), and when the air humidity is high (such as after rain).

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