Propagation methods and pest control techniques of coconut in wine bottle

How to cultivate coconut in wine bottle? How to reproduce coconuts in wine bottles? Recently, many users have asked the editor this type of question, so the following editor has sorted out a wine bottle coconut breeding and pest control cultivation techniques.

I. Propagation methods

Generally, coconuts are propagated by seeds in wine bottles. Select high-quality mother trees to collect seeds, and the collected seeds need to be sowed immediately. As the coconut seed coat of the wine bottle is hard, it needs to be treated before sowing to promote germination. Three methods are usually used.

Method 1: soak the seeds in warm water of 30 ℃ ~ 35 ℃, soak for 48 hours, rub off the wax of the seed epidermis, take it out, wrap it with gauze, soak the seeds with warm water once a day in the morning and evening, keep the seeds moist, and sow the seeds when they begin to germinate.

Method 2: cut off a small exocarp near the bud eye with a sharp knife before sowing, and then soak the seeds in warm water to make them absorb water and germinate.

Method 3: after soaking the seeds with 250mg/L naphthylacetic acid at 35 ℃ for 8 ~ 10 hours, more than 94% of the embryos germinated. After germination, pot sowing, box sowing or bed sowing should be adopted according to the amount of sowing. Sowing soil with plain sand is suitable, put the top of the seed upward and side by side on the seedbed and then cover the soil. The thickness of the covered soil is twice the diameter of the seeds. After sowing, the pots and boxes were placed indoors, kept at room temperature for 25 ℃ ~ 30 ℃, semi-shaded, kept the soil moist, and germinated in about 45 ~ 50 days. Seedlings grow slowly and should be fully watered and avoided direct sunlight. When the seedling height l0cm is about, it is transplanted to the scattered light.

After 14 months, when the height of the seedling is about 1m, it can be planted or put on the pot. When raising the seedling, the withered and yellow leaves at the base should be cut off first, and the transplant should be carried out in spring and summer. The small seedlings should carry more soil, and the big seedlings should take soil balls, and do not plant too deeply. The hole is backfilled with some fertile topsoil and completely mature fertilizer, and then the seedlings are upright in the hole, fill the soil firmly, and pour enough water to fix the roots. After planting, it is necessary to shade and moisturize until the new root grows, then it can be transferred to full-day light for normal management.

II. Cultivation and management

1. Temperature

Wine bottle coconut likes a warm environment, but if the summer temperature exceeds 42 ℃ for too long, it will cause the leaves to lose green and affect the ornamental effect. The lowest temperature in winter below 10 ℃ will cause leaf wilting, and if the low temperature lasts too long, it will cause death.

two。 Light

Wine bottle coconut grows fast in high temperature, high humidity and semi-overcast environment, afraid of direct sunlight, its leaf color will turn pale or yellow in the hot sun, and produce scorched leaves and black spots, losing its ornamental value. It is more shade-tolerant, and the shade degree is generally 50% ~ 65% in seedling cultivation or growth period, especially in summer and autumn, but it is appropriate to give brighter scattered light in winter and spring.

3. Moisture content

During the growing period, watering would rather be dry than wet, and the basin soil should be kept moist. Too much watering can easily cause the rot of the lower leaves of the plant, lead to the spread of black spot, and cause the leaves to turn yellow and even die. Watering 2 ~ 3 times a day in summer, and spraying water to the plants when the air is dry in summer and autumn to improve the air humidity of the environment and keep the leaves dark green and shiny. Properly reduce the amount of water in winter to facilitate overwintering.

4. Soil and fertilizer

The growth soil of coconut in wine bottle should be well drained loam or sandy loam rich in humus. Topdressing should be applied frequently in early spring and late summer, and the suitable ratio of nitrogen, phosphorus and potassium is 2 ∶ 1 ∶ 3. Pericarp or straw retting can also be used to make compost. During the growth period, it is necessary to apply topdressing regularly and apply one more potash fertilizer at the end of autumn to improve cold tolerance.

III. Pest control

The wine bottle coconut is prone to mites in the plum rain season, which endangers the yellowing and curling of the leaves, which seriously affects the ornamental effect. It can be sprayed with 57% ethyne EC 3000 times or 15% pyridaben EC 2000 times. The main diseases are heart rot and leaf blight. Prevention and treatment of heart rot: eradicate diseased plants, burn them or bury them deeply, and spray 1% Bordeaux solution on the surrounding environment (including plants). Spray 65% Dysen zinc wettable powder 500 times once a week from March to June every year, strengthen fertilizer and water management, control moisture, and apply nitrogen fertilizer without bias, so as to prevent the harm of shell insects. Prevention and treatment of leaf blight: at first, the disease spot is reddish brown and round, then the disease spot connects and expands into irregular spots, showing reddish brown, and even the whole leaf dies. Can be used 35% carbendazim or methyl thiophanate wettable powder 800 times liquid spray control.

That's all about wine bottle coconut today. If you have the same idea to plant, you can consider it according to your own actual situation.

Wine bottle coconut Hyophore lagenicaulis wine bottle coconut photo guide: wine bottle coconut how to raise / wine bottle coconut how to breed wine bottle coconut business card wine bottle coconut culture methods and precautions wine bottle coconut introduction of wine bottle coconut, alias: Hafer brown, Latin name: Bottle palm. Single trunk, short trunk, fat like a wine bottle, up to more than 3 meters high, with a maximum stem diameter of 38 mi 60 cm. Leaves pinnately compound, leaflets lanceolate, 40 Mel 60 pairs, leaf sheath cylindric. The petioles and leaves of the seedlings are reddish brown. Because of the expansion of its stem, the leaf-shaped plant is chic and graceful. The stem is short, round and fat like a wine bottle, with a height of 1 to 2.5 meters. Pinnately compound leaves, few leaves, often no more than 5; leaflets linear-lanceolate, light green. Fleshy inflorescences much branched, oily green. Berries oval, dark brown when ripe. The flowering period is August and the fruiting period is from March to April of the following year. Other closely related species commonly cultivated are H.verschaffeltii, which is 5 to 9 meters high, slightly inflated in the middle, shaped like a stick, pinnately compound leaves, leaflets sword-shaped, and long oval berries. Morphological characteristics of wine bottle coconut wine bottle coconut, single stem, short trunk, fat like a wine bottle, up to more than 3 meters high, with a maximum stem diameter of 38cm. Leaves pinnately compound, leaflets lanceolate, 40 Mel 60 pairs, leaf sheath cylindric. The petioles and leaves of the seedlings are reddish brown. Because of the expansion of its stem, the leaf-shaped plant is chic and graceful. The stem is short, round and fat like a wine bottle, with a height of 1 to 2.5 meters. Pinnately compound leaves, few leaves, often no more than 5; leaflets linear-lanceolate, light green. Fleshy inflorescences much branched, oily green. Berries oval, dark brown when ripe. The ecological habits of wine bottle coconut like high temperature, moist, sunny environment, afraid of cold, saline-alkali resistance, slow growth, winter needs to be more than 10 ℃ to winter. Reproduce with seeds, but they need to be picked and sown. The optimum temperature for seed germination was 2528 ℃, and it could not germinate until 45 to 60 days after sowing. Wine bottle coconut grows slowly and is afraid of transplanting, so it is appropriate to sow with nutrition bags or flowerpots with good air permeability. Bottle coconut is a typical tropical palm plant. In China, except for open field cultivation in Hainan Province, southern Guangdong, southern Fujian, southeastern Guangxi and south-central Taiwan, potted greenhouses are needed to survive the winter in areas north of 26 °N. The quality of cultivated soil requires loam or sandy loam rich in humus and good drainage. After planting, it should be shaded and moisturized until the new roots grow, and the soil should be kept moist during the vigorous growth period in summer and autumn. Regular topdressing is needed during the growth period, which can be applied once a month, and potash fertilizer can be added at the end of autumn to improve cold tolerance. Wine bottle coconut likes to be wet and afraid of waterlogging, and red leaf mites are easy to occur in the rainy season, which can be controlled by trichlorfon or dichlorvos. However, if the soil is too dry, the leaf tip is easy to scorch, and the ornamental value is reduced. Water management of wine bottle coconut during the growing period, watering would rather be dry than wet, and the basin soil could be kept moist. Too much watering could easily cause the rot of the lower leaves of the plant, lead to the spread of black spot, and cause the leaves to wither and yellow and even die. Water 2-3 times a day in summer. When the air is dry in summer and autumn, water should often be sprayed to the plant to improve the air humidity of the environment, which is beneficial to its growth and keep the leaf surface dark green and shiny. Properly reduce the amount of water in winter to facilitate overwintering. Light management wine bottle coconut grows faster in high temperature and humidity semi-overcast environment, afraid of direct sunlight, its leaf color will turn pale or yellow in the hot sun, and produce scorched leaves and black spots, losing ornamental value. It is more shady, seedling cultivation or growth period, especially in summer and autumn, the general shade is 60%, but winter and spring should be given brighter scattered light. The breeding method of wine bottle coconut is to select high-quality mother trees to collect seeds, including pot sowing, box sowing and bed sowing. When sowing in large quantities, the seedling bed should choose sandy soil with near water source and flat terrain, and have a little shade. Before sowing, the seeds should be soaked in warm water to promote germination. The general method is to soak the seeds in warm water of 30-35 ℃, soak for 48 hours, rub off the wax of the seed skin, take it out and wrap it with gauze, soak the seeds again in warm water every morning and evening to keep the seeds moist, and sow the seeds when they begin to germinate. The coconut seed coat in the wine bottle is hard. you can also cut off a small exocarp near the bud hole with a sharp knife before sowing, and then soak the seeds in warm water to make it easy to absorb water and germinate. The sowing soil should be made of plain sand, and the top of the seed should be placed on the seedling bed side by side. The thickness of soil cover is twice the diameter of seeds. After sowing, pots and boxes are placed indoors, keeping room temperature at 25-30 ℃, half shading, and keeping the soil moist. Disease control of wine bottle coconut the main diseases and pests of wine bottle coconut are heart rot and leaf blight! Prevention and treatment of heart rot: eradicating diseased plants and burning them or burying them deep is one of the most effective prevention and control methods. After eradicating the diseased plant, 1% Bordeaux solution should be sprayed to the surrounding environment (including plants) to protect it. The harm of the disease is so great that if it is negligent, it will lead to varying degrees of loss. The disease focuses on "prevention". 65% zinc and 300 times ammonium are sprayed once a week from March to June every year, and fertilizer and water management are strengthened, moisture control is not biased, and nitrogen fertilizer is not applied to prevent the harm of shell insects. Leaf blight control method: at first, the disease spot is reddish brown and round, and then the disease spot connects and expands into irregular spots, showing reddish brown, and even the whole leaf is dead. Carbendazim or methyl thiophanate 800-fold spray can be used to control the distribution area of wine bottle coconut Morrisis and Masgarini Island. Hainan is mostly distributed in China. Origin: originally from Masklin Islands, it is introduced and cultivated in Taiwan, Guangxi, Hainan, Guangdong, Fujian and other places in China. The garden use of wine bottle coconut is very suitable for garden configuration and pot ornamental. Wine bottle coconut plant shape is strange, the growth is slow, from seed breeding to flowering and fruiting, often takes more than 20 years, each plant flowering to fruit ripening takes 18 months, but the life span can be as long as several decades, its shape is like a wine bottle, very beautiful, is a precious ornamental palm plant. Potted plants can not only be used to decorate the halls and shopping malls of the hotel, but also be planted alone in the lawn or courtyard, with excellent ornamental effect. In addition, like Chinese palm and queen sunflower, wine bottle coconut is still one of the few palm plants that can be planted directly by the sea. The dietotherapy or medicinal value of wine bottle coconut the medical information and health dietotherapy information of the net are for reference only and can not be used as the basis for diagnosis and medical treatment. Any health problems should consult professional health care personnel, the treatment of any disease, please follow the doctor's advice. The ultimate task of protecting flowers: to love yourself, proceed from reality and follow the doctor's advice. For disease, do not be careless, do not postpone, do not give up hope, face it bravely, warm the silent world with love, and protect the inner flower field with your heart. Cooking in order to increase the intake of medium chain fat, cooking with coconut oil instead of other cooking oils is the easiest way. Since coconut oil is saturated, cooking heating does not produce free radicals. Coconut oil has a melting point of 23 ℃, above which it is a liquid; below this temperature is a white paste. The smoke emission point was lower than 177℃. The temperature of the oven can be higher than this when baking bread, muffins or cooking with coconut oil. Due to the humidity of the food, the internal temperature can still be lower than 100 ℃. Note that any edible oil, if overheated, will produce harmful substances. Coconut oil has stable performance and does not need to be refrigerated. It can be stored at room temperature for at least 2mi for 3 years. The food coconut contains the same protein as most vegetables, as well as a variety of vitamins and minerals. Fresh coconut and dried coconut meat are good sources of cellulose, which can promote the normal operation of the digestive tract. It is easy to buy dried coconut meat in the store. A cup of dried coconut meat contains about 9 grams of fiber, three or four times more than ordinary vegetables and fruits. Dried coconut meat contains moisture 2. 5%, in the drying process (drying or baking) fat loss is very small, can be stored for several months. Fresh coconuts contain 52% moisture and will rot and mildew a few days after they are opened (coconut food can only be sterilized after it is ingested in our bodies and broken down into fatty acids). Fresh coconut can be cooked or eaten as a snack. When buying coconuts, you can first pick up the coconuts and shake them. The ones who hear the liquid inside are fresh coconuts. The one with no juice inside is the old coconut. Three navel eyes can be found on the coconut hard shell, one of which can be poked and worn, and the coconut water can be poured into a cup to drink. The coconut water is colorless, slightly cloudy and slightly sweet. After breaking the coconut shell, dig out the white coconut meat, cut off the outer brown hard skin with a knife, and you can eat it. Coconut milk (or coconut milk) is to grind the coconut meat and squeeze out the juice to remove the coconut dregs. It is milky white, opaque as milk, has no sweet taste and contains 1724% fat. There is canned coconut milk for sale in the shop. It can be used either as a cold drink or as a hot drink, and can also be mixed with other drinks. It is also used as a seasoning for dishes. The use of wine bottle coconut oil [introduction to the efficacy of coconut oil]: coconut oil ("outline") [source] is the endosperm of palm coconut, which is crushed and steamed. Coconut oil is a white liquid in the tropics and a butter-like solid in cold places; it has a special smell and is fragrant when fresh. The specific gravity of the oil is 0.8354, the refractive index is 1.4295, the alkalization value is 258, and the iodine value is 8.4-9.3. [chemical constituents] the oil content of pulp is 600.65%. The oil contains 20% free fatty acids, 2% oleic acid, 7% palmitic acid, 9% lanoic acid, 5% oleic acid, 10% oleic acid, 2% oleic acid and 45% lauric acid. The sterols of coconut oil contain 4.5% stigmasterol, 31.5% stigmasterol and fucosterol, 6% α-spinach sterol and sterol, and 58% β-sitosterol. [functional indications-efficacy of coconut oil] to treat scabies and frostbite. ① "Hua Yi Flower and Tree Research": dispelling summer heat. ② "Yue Zhi": treat tooth disease, frostbite. ③ "Chinese Pharmaceutical Plant Guide": apply neurodermatitis. Purified and cold-pressed coconut oil coconut meat contains 33% oil. For thousands of years, the traditional method of extracting oil is quite simple. As long as the coconut meat is made into crumbs and boiled in water, the oil will separate and float on the water, and then skim it out. Another way is to squeeze the coconut milk (also known as coconut milk) from the coconut meat crumbs and let it ferment naturally for 24 miles for 36 hours, so that the oil is separated from the water, and then the oil is extracted and heated for a short time to remove the moisture. This medium temperature heating method does no harm to coconut oil. In addition, there are many methods to extract coconut oil. The appearance, quality, taste and flavor of coconut oil obtained by different methods are different from each other. But generally speaking, there are two kinds of methods: one is "purifying" coconut oil by purification, bleaching and deodorization (RBD), and the other is "virgin" coconut oil without chemical treatment at room temperature. Purified coconut oil is mostly made from dried coconut meat and is widely used in the food industry. It is generally believed that the coconut oil is healthy because its fatty acids are not destroyed. Because it is colorless and tasteless, many people also like to eat this oil. Cold-pressed coconut oil is mostly made of fresh coconut. The liquid of this oil is as clear as water and is white when solidified. Untreated by high temperatures and chemicals, the oil retains its original ingredients and has the special smell and taste of coconut. You can enjoy the benefits of coconut oil without much change in your life. There are three ways: 1, use coconut oil in cooking and abandon other oils; 2, often eat coconut and coconut products; 3, apply coconut oil directly to skin and hair so that it can be absorbed. Coconut oil used for skin care and hair care on the skin will also be absorbed, the effect is similar to that of eating, and has the effect of skin care and hair care (eating coconut oil can also make the skin and hair soft and smooth, but its effect takes a long time to show). Apply it two or three times a day and it will be effective after a few weeks. Wine bottle coconut picture wine bottle coconut another name for coconut

Wine bottle coconut is also called Havel brown.

Growth habits of Coconut in Wine bottle

Wine bottle coconut is more suitable for farming in the tropics, it likes the environment with high temperature and plenty of light, if it is cultivated in the north, it needs to be potted indoors to survive the winter.

Wine bottle coconut is more afraid of cold, so you should pay attention to anti-freezing in winter. When choosing soil, it is generally rich in humus, which requires good drainage. Attention should be paid to keeping the soil moist during the period of vigorous growth. Fertilization during the growing period is usually applied once a month. Pay attention to the prevention and control of diseases and insect pests when it is rainy.

The reproduction of bottle coconut can be reproduced by sowing, but it is usually sown with picking.

The value of a bottle of coconut

The role of wine bottle coconut is still many, the main thing is the ornamental value. The whole plant type of wine bottle coconut is quite peculiar, which is suitable for breeding and ornamental. Can be garden farming or pot farming, used to decorate halls or shopping malls are very good.