How come my meat is getting smaller and smaller?

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Picture and text: curator

Every meat friend wants his meat to grow up quickly, (of course, some like small and cute ones), but it often goes against his wishes. not only do they grow up, they lose weight, but they become smaller and smaller. You might wonder if I did something wrong? And then began to panic. Today the curator is going to talk about why your meat is getting smaller and smaller.

There must be a reason why the meat is getting smaller and smaller, it may be because it has just changed the basin, or it may be due to dormancy in summer, or it may be caused by a variety of diseases and insect pests, but we should remember: look for the essence! The reason why the meat is not in good condition, the problem is the root. Generally speaking, as long as the root is sound, the general ailments and pests are fine, the fear is to start directly from the root damage, but you can not see it.

There has always been a mystery in the succulent world: why do you raise the same meat in all kinds of states, but I can't?

In fact, it has something to do with human beings, but what is more important is the environment. Just like the previous article: the counterattack of peach eggs was so bad at the beginning, but in the end it was so beautiful that it took a long time for people to open the hanging area.

In addition, many meat lovers will directly choose to buy meat with pots, saving the step of changing pots and removing soil, but after a while, the meat is still getting smaller, just like the example mentioned by the curator earlier, the environment is different!

If you have friends who work in greenhouses, you can ask them what is the difference between greenhouse farming and family farming.

You can compare a pot of meat that you have just bought from the owner of the greenhouse with the meat you raised in the greenhouse, which you bought a long time ago. You will find that the root of the meat just bought in the greenhouse has basically filled the whole basin. On the other hand, the root system of the greenhouse meat that you have raised for a period of time has become dry and fragile.

Part of the reason is the humidity of the air, pay attention! It's humidity! The curator mentioned this word before when he wrote about the stuffy root. So how important is humidity?

During the interval of watering, moist air can play a good role in root maintenance, which can not only protect the roots of meat from drying to death, but also keep the roots of meat growing day and night. In other words, the root of the meat will be quite good. And domestic meat

The huge root system is very difficult to maintain its vitality in the low humidity environment, and if the water absorption efficiency is not improved, the natural meat will abandon part of the root system. So you will find that the meat you have raised for a while will lose its roots.

The environment has a great impact on people, not to mention flesh. Therefore, the curator does not approve of buying it directly with the pot and dirt, and must trim the root and then put it on the basin. Because the original roots of meat grow for the original environment, the environment changes, many of the original roots become cumbersome, meat will actively abandon these roots. The dry root system abandoned by the meat has almost filled the flowerpot, which is very hindering the growth and development of the new root.

Once such flesh is in the doldrums, it will reduce the scale of their lives by falling leaves and absorbing old leaves. The meat is naturally getting smaller and smaller.

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