When summer comes again, I ask if you are in a panic.

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Picture and text: curator

They say it's hard to spend the summer! It's hard to rise to the sky! This is easy to understand, for meat lovers, summer is really too cruel, if not taken good care of, a large piece of meat will be sacrificed. No matter the meat of spring, summer and winter types, the temperature suitable for them to grow is generally between 5 and 35 degrees Celsius. The reason why summer is difficult is that the temperature in many parts of our country will exceed 35 degrees Celsius, and spring has passed. The Beginning of Summer has passed two days ago, and the high temperature in summer is coming one wave after another. The curator is located in Luoyang, and the temperature will be as high as 35 degrees this week, not to mention the south, which is full of bitter tears. What aspects should we pay attention to in summer?

High temperature environment

From the point of view of the normal growth of meat, once it exceeds 35 degrees, in addition to the relatively anti-oppressive meat of the cactus family, the vast majority of meat will enter a dormant period, its purpose is to protect itself, in this state, you will find that the leaves of the meat become soft, and the life activity slows down.

Some of the high temperature is caused by temperature, and some is caused by light. The strong light contains a lot of ultraviolet rays. Meat owners and relatives all know that ultraviolet rays are essential in order to make meat dazzling. Therefore, most of the meat raised in the open is gorgeous, but the intensity of ultraviolet rays should also be limited. Once it exceeds the acceptable range of meat, light burns, serious ones may die directly.

Now that we have realized how terrible the high temperature environment is, we must take precautions in advance for the safety of meat. Once we find that the temperature has exceeded 32 degrees in recent days, we must prepare for shade in advance.

You can buy sunscreen in advance, or temporarily block the windows on the balcony with cloth or newspapers when the sun is hottest and sunniest at noon, so as to prevent the meat placed on the balcony from getting sunburned. and avoid using black or dark flowerpots to raise the temperature inside the soil.

Humidity environment

In addition to temperature, humidity is also a powerful enemy, temperature can be prevented, but humidity is really quietly infiltrated, too high humidity in the basin will directly lead to root rot, if the humidity in the basin is too high, the external temperature rises, it is equivalent to putting the meat wet in a big steamer, which will lead to the rapid death of the meat.

The only way to prevent humidity is ventilation. In summer, for the sake of your beloved meat, keep your fan on, especially for friends who keep meat indoors, you can buy a time control switch online and set a time interval of 20 minutes. Run for 20 minutes, so that your meat can always stay dry, and your mood will be beautiful!

Watering environment

In fact, when it comes to watering, it is closely related to temperature and humidity. Many meat friends get confused when they are watered in summer, because meat may be dormant, so it is difficult to judge whether they are short of water from their appearance. To give you an example, the curator received a lot of letters for help from meat friends. in fact, if you look at the pictures alone, the leaves are shrinking and soft, and all kinds of states should be water shortage. however, the other party told me that he had just been watered a few days ago. and bask in the sun every day. This shows that it is unrealistic to judge whether summer meat is short of water only by its external condition. Therefore, what the meat owners should do is to record the interval between watering and shade, and be sure to control the water. So that meat can spend the summer smoothly.

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