Why is the sun so good in summer? why is the meat still green?

Have you ever thought about this question in summer: why is our meat still green when the sun is so good in summer?

Although we use various methods to block some sunlight, if we measure the intensity of sunlight slightly, we will find that the intensity of sunlight even under the shade net in summer may exceed the intensity of direct sunlight in winter.

For example, I measured yesterday, 60% shading rate under the sun net, or measured as high as 37000 lux sunlight intensity, such sunlight intensity is not weak at all. Moreover, summer sunshine hours are also much longer than winter, but why is the color of meat not beautiful?

But when you think about it, that's not always the case.

If we don't block the sun, the meat in summer is still very easy to be sunburned yellow or pig liver red (as the saying goes), just like the Buddha beads in the picture above, in the strong sunlight, can not maintain calm green, but is sunburned yellow.

A more classic example is the Lotus Palm mages and roses. They're a beautiful sight on a hot summer day. No variety catches the eye more in summer than mage roses.

Since not all flesh is out of shape, then where is the problem? Why don't those green summer meat people want to turn red?

The answer is also very simple, that is, we think it will affect the high temperature of meat growth, in fact, meat people like it very much. The reason why they become green and even easy to grow is because they are in the vigorous growth period. Flesh in its prime needs more sunlight to meet its growing needs.

Does this answer subvert your perception a bit? Isn't the meat dormant in such heat? How can it still flourish?

In fact, most plants, in a high temperature environment, the speed of metabolism will accelerate. If we recall the chemistry knowledge we learned in junior high school, we know that most chemical reactions can be accelerated by heating.

Plants themselves are unusually complex chemical plants, so they are no exception. When the temperature rises, the metabolism of plants will also increase. As long as the temperature is not high enough to deteriorate proteins in plants, metabolic levels rise with temperature. At this time, the level of chlorophyll synthesized in the meat will also increase a lot, and it will be able to continuously produce chlorophyll, which will naturally make the meat green.

So, why do mages and roses show particularly beautiful colors in summer? That's because in their remote home of the Canary Islands, hot weather always accompanies dry seasons. On the canary islands, it is likely that not a drop of rain will fall all summer. Therefore, rising temperatures, along with roses and mages, mean the arrival of the dry season, which must enter a dormant state to reduce metabolic levels and water consumption. This was the reason why the Mage and Rose Summer were able to form their statuses.

So, is the green meat growing, good or bad?

First of all, the metabolism of meat is more active, it is less susceptible to disease, and even if it is injured, it is easier to repair itself. So, if your flesh is in a greenish state, that's a good thing, because at least they're healthy now.

But sometimes overgrowth is accompanied by overgrowth. Excessive growth can make plants weak, leaves and stems are not fertile, and easy to lodge. That's the bad news about the summer boom.

When the meat enters the vigorous growth state, the whole growth process is likely to be unbalanced. For example, in spring and autumn, it is likely that a large number of lateral buds will erupt, but in summer, there will be no lateral buds and grow into a silly big one. There are also some meat is likely to suddenly rise, their beautiful lotus lady image self-destruction, once this happens, we have to spend the whole autumn or even half a winter time to restore the state, which will seriously affect our appreciation of meat.

So dry goods come, in summer, how should we control these prosperous meat?

One important thing is to lower the temperature at night. If summer nighttime temperatures are also high, it will affect the efficiency of meat to capture carbon dioxide at night. If the meat does not collect enough carbon dioxide at night, it will affect the efficiency of the light and action the next day. In this case, the flesh is more likely to grow fat, making the flesh weak.

Non-exposed flower friends can open windows for ventilation after the sun sets in the west to dissipate the accumulated high temperature during the day as soon as possible. In the evening, you can spray water on the environment where meat grows, and reduce the temperature by evaporating water.

In addition to paying attention to shading the meat during the day, you can also consider shading and cooling the exposed walls. In this way, the wall can be prevented from releasing waste heat at night, which is also conducive to the reduction of temperature at night.

For green meat, growth cannot be controlled by controlling water and water, which is unfavorable to their growth. And because summer temperatures are high, meat needs more moisture. Then the method of watering should try to take less water and frequent watering to replace the water irrigation. As far as possible, eliminate the watering method of flood irrigation. This not only can effectively control the prosperous length, but also can reduce the probability of black rot of meat.

Some pots with higher fertility (such as slow release fertilizer or pots with a high proportion of peat) can also cause excessive growth. Such flesh can be properly trimmed in summer, cutting off excess growth, and the new lateral buds will help the flesh disperse nutrients and reduce excess growth caused by excessive supply of nutrients to the old leaves.

There are many drugs on the market that can control excess growth, such as chlormequat drugs. But here, Wu Sha would like to remind flower friends that if you want to use this kind of medicine, you must start with one or two meat plants, gradually experiment and explore, and then gradually increase the scope of use.

Hormone abuse can cause terrible harm. Excessive hormones can take months or even years to be completely metabolized, so hormone use must be cautious and cautious.