Control of thrips in onion field
Thrips are one of the most important pests of green onions. Adult thrips and nymphs use file-sucking mouthparts to harm the heart leaves, tender leaves and buds of the plant, suck up juice, and form many fine silver-white stripes on the leaves. The leaf tip is dry, and in serious cases, the leaves are inedible, which has a great impact on the yield and quality of green onions.
The thrips that damage green onions are mainly onion thrips, tobacco thrips and rice tube thrips, which are often mixed. The thrips are in the peak period from May to September, and the thrips are small, light yellow to dark brown. The insect can occur for many generations a year, and adults are afraid of sunlight. They do harm in leaf axils or shade during the day, and feed on leaves only in the morning, night or cloudy days. High temperature and humidity is conducive to its reproduction and harm, drought without rain or not timely watering, its damage is rampant. Prevention and control methods:
The main results are as follows: 1. After harvest, the fallen leaves and weeds of the residual plants in the field and around can be removed and treated in time, which can reduce the source of overwintering insects.
2. Drought is beneficial to the occurrence and damage of the insect, so timely watering can promote the vigorous growth of plants, improve the ability of insect resistance, prevent the spread of insect pests and reduce the damage.
3. In the peak period of adult and nymph occurrence, 10% imidacloprid wettable powder 2500 times and 2.5% pyrethrin EC 2000 times can be selected for prevention and control, and the effect is good.
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Huajiao No.2
The Horticulture Department of Huazhong Agricultural University was selected from the offspring of Wuchang dwarf yellow pepper natural variants. The plant of this variety is short, the plant height is about 40 cm, the fruit is pre-concave, the fruit surface is flat, the fruit is long column, the green fruit is slightly spicy, and the red fruit is spicy. It is very precocious and it takes about 130 days from cotyledon development to green fruit harvest. Higher requirements for fertilizer and water conditions, relatively resistant to low temperature, not heat-resistant, poor drought and waterlogging tolerance, resistance to anthracnose, early blight, etc., susceptible to virus disease. And Huajiao No. 1 is a sister line. In 1984, Hubei Provincial crop Variety examination and approval Committee determined that 1
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Processing of dehydrated garlic slices and sweet and sour garlic
1. Dehydrated garlic slices are selected into fresh garlic with good maturity, no trauma, no disease, white color and large size. After pedicle removal, peeling and peeling, they are sliced with water, and then rinsed with citric acid aqueous solution to reduce the activity of garlic enzyme. Note that rinsing must be completed within 24 hours after slicing, so as to prevent garlic slices from producing colored pigments due to oxidation and affecting the color of the finished products. The rinsed garlic slices are divided into three stages by using a temperature control dehydrator, which requires that the temperature should be controlled at about 60 ℃ in the early stage, properly increased in the middle stage and 7 in the later stage.
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