What scares people so much in summer?

When summer comes, our meat circle will be filled with all kinds of fears. In particular, novice flower friends who have not spent the summer simply intend to put up with it until autumn by means of escape.

Some are afraid of sunburn, some are afraid of black rot, some are afraid of rotten roots, some are afraid of insect pests, some are afraid of soot disease, and some are afraid of newly bought meat. The weirdest of all are those who are afraid of frostbite on meat. Well, I forgot to mention that the flower friends who are afraid of meat frostbite are in Sydney.

But, in fact, the pile of problems above is not necessarily as scary as you think. Most importantly, it is useless to be afraid. We need to do something about these things. Let's take a brief inventory of these terrible things.

1. Sunburn

The most impressive thing about summer is the hot sun. People are afraid to stay in the sun, not to mention flesh.

There are two types of sunburn, ultraviolet burn and high temperature sunburn. In fact, meat in desert and alpine areas is very adaptable to ultraviolet rays. All ultraviolet burns are caused by meat maladjustment, such as suddenly moving out of the house, suddenly clearing up on rainy days for a long time, and so on. Ultraviolet burns have nothing to do with temperature, even in winter. Remember not to let the meat suddenly exposed to the sun, is the supreme way to avoid UV burns.

The principle of high-temperature sunburn is similar to cooking. If the temperature is too high, the meat must open the normally closed stomata and dissipate heat by evaporating water. When a large amount of moisture is lost, the meat will be sunburned. High temperature sunburn in summer often occurs in two cases. One is that in an unventilated environment, such as a closed balcony, direct sunlight on the surface of the blade will cause the blade temperature to rise sharply. The other is that the soil is too dry to water, which makes the meat lack a channel to replenish moisture and become more prone to sunburn.

The best way to avoid sunburn is to pull the sunshade net and pay attention to ventilation. In places with poor ventilation, you can turn on a fan during the day to let the air circulate.

Unless it is a very serious sunburn, it rarely causes flesh death, and most of them are just disfigured. Since sunburn will not die, and there are clear countermeasures, then what is there to be afraid of?

2. Black rot

The annoying thing about black rot is that once it happens, it must be dealt with in such a bold way as beheading, and there is no mild treatment. There are many kinds of meat, such as those that are not easy to grow, once black rot, it is basically a dead end, even beheading will be too late.

Moreover, the most notorious feature of black rot is that it can neither be prevented nor cured. Unable to prevent, that is to say, there is no effective drug to prevent black rot. Even the most thorough soil sterilization can not completely prevent the occurrence of black rot, because many plants themselves carry bacteria.

It is even more difficult to treat black rot. Because the pathogen of black rot infects the vascular bundles of plants. When black rot occurs, methods such as soaking potions will only make germs spread faster.

The best way to deal with black rot is to let the meat heal itself. When the meat grows vigorously, it has the strongest resistance to black rot. The biggest reason for the frequent occurrence of black rot in summer is due to the weakening of the life activity of meat in a high temperature environment and the lack of ability to resist infection. What we can help meat do is to make sure that there is no water in the soil, so that the meat can maintain a certain degree of vitality, so that the occurrence of black rot can be minimized.

3. High temperature

The tolerance of meat to high temperature is much stronger than we thought. We often worry about meat when the temperature is 30 ℃, but many kinds of meat can survive happily at 45 ℃.

The surface temperature of the blade will heat up sharply because of direct sunlight. Pulling the sunshade net or blowing the wind can make the surface temperature of the blade drop rapidly. The actual test data tell us that in a wind-free direct sun environment of 30 ℃, the leaf surface temperature of Dongyun Meat Romeo will rise to 48 ℃, 18 ℃ higher than the temperature. But if you blow it a fan at this time, the surface temperature will drop to 34 ℃, only 4 ℃ higher than the temperature.

In the environment around us, most of the environment can cool the meat by pulling a sunshade net or blowing a fan. If it is not the kind of humid and muggy weather, spraying water to cool down is also an extremely effective way.

Another problem that is often overlooked is that the minimum temperature at night is too high. No matter how hot the weather is, the night is relatively cool. So we often ignore the problem of high temperature at night. When the night temperature reaches 26 ℃ or higher, the meat's ability to absorb carbon dioxide at night becomes very weak. This will directly affect the photosynthesis of meat the next day. If this problem is repeated over and over again, the meat will starve to death.

Reducing the blade surface temperature by spray is the only way to deal with the high temperature at night. Of course, Tuhao students said whether they can turn on the air conditioner to cool down directly at night, of course, that is no problem.

4. Shell insect pests

Insect pests rarely lead to the death of meat. After all, scale insects are parasitic on meat, and they don't want meat to die.

A healthy meat can feed a lot of insects on its own, so it's really okay to find a few shell insects occasionally. If you don't have a lot of meat in your home, you can even control the pest outbreak through physical methods (using toothpicks and tweezers) without medicine.

It doesn't matter if there is a large amount of meat, as long as you find the shell worm, you immediately spray it once, and then you spray it again. After a few cycles, the shell worm basically disappears.

Scale insects do not like wet environment, so the soil is too dry and not watered for a long time is the basic conditions for the outbreak of scale insects.

5. Bacterial damage

Leaf surface diseases such as soot and gray mold are very frightening. Once they become popular, they will really kill a lot of your flesh.

The worst thing about such diseases is not that they are difficult to treat, but that they are cross-infected. Once soot begins to appear in your small garden, it means that the air around you is full of mold spores. These spores fly everywhere, and as soon as they encounter other fleshy leaves, they immediately attach to them and begin to grow. That's why you have the illusion that mold can't be killed.

Generally speaking, 2 or 3 times of mancozeb spraying on the leaf surface is enough to kill the fungi on the leaf surface. However, once the drug is stopped, the mold spores scattered in the air will re-infect the leaves, giving us the false impression that the bacterial damage is very difficult to treat.

Most of the time, it is late when we find that a certain plant is infected with soot disease. At this time to do isolation work, there is no way to completely block the spread of fungi. At this time, what we need to do is to spray uniformly and sterilize the meat in an area. Treat infected meat while preventing uninfected meat.

6. Meat is not obedient to the basin

Meat is not satisfied in summer, which is almost the most worrying problem for flower friends.

However, this problem does not really exist. In other words, most flower friends who are afraid of meat and meat are actually worried too much.

If you raise meat in an environment where the temperature is below 26 ℃ at night and the temperature is in the sun during the day to avoid direct sunlight, then the meat basin is really too much to worry about. It is almost stress-free for meat to serve in such an environment.

So what caused the meat not to take the pot in summer? The biggest reason is no! Water it! water! If you have calculated that you are not going to water the meat, why do people still take root? You might as well save some energy and find a way to survive your man-made "dry season".